Upscale Fried Rice
Making Thai at home has never been easier.
Cookware & Appliances Needed
- Stovetop or Hot plate
- 13 inch wok
- Mixing bowl
- Plate
Ingredients for the fried rice
- Jasmine rice, cooked (one day old) – 320 mL
- Shrimp, deshelled & deveined – 1/2 lb
- Thai chili powder – 1/4 TSP
- Thai Basil – 60 grams (or 1/2 bunch)
- Garlic, minced – 15 grams (or 2 cloves)
- Onion, thinly sliced- 100 grams (or 1/2 whole)
Ingredients for the sauce
- Palm sugar- 1/2 cube
- Low sodium soy sauce- 2 TBSP
- Fish sauce- 1 TSP
- Oyster sauce- 2 TSP
- Sesame oil- 1 TSP
- Mushroom seasoning- 1 TSP
- Neutral cooking oil- 2 TBSP
Instructions
PREP
- Wash and dry all produce and seafood selection.
- Ensure shrimps are deshelled and deveined for best results.
- Peel the outer layer of the onion. Cut the bottom and top portions, then thinly slice
- Peel the garlic clove and cut off the dry stem ends. Then mince and set aside.
MAKE THE SAUCE
- In a mixing bowl or glass measuring cup, add the low sodium soy sauce, fish sauce, oyster sauce, sesame oil, mushroom seasoning, and palm sugar. Give a good mix.
- Ensure the palm sugar and mushroom seasoning is well dissolved.
LET’S COOK
- In a 13 inch wok, add 1 TBSP (of the 2 TBSP) neutral cooking oil over medium heat.
- Once wok is hot, add minced garlic, thinly sliced onions, and Thai chili powder.
- When fragrant add the deshelled & deveined shrimps. Once cooked, set aside on a plate to avoid overcooking.
- Add the remaining neutral cooking oil, continuing on medium heat, add the day old, cooked Jasmine rice.
- Once the day old rice has been soften and broken apart, add the sauce mixture. Ensure this mixture is evenly distributed.
- Add the cooked shrimp back to the wok. Give one last good toss and turn off the heat.
- Add the Thai basil, give a good mix, and allow the residual heat to bring out the aromatics.
- Enjoy!
