THAI SHRIMP AND MANGO FRIED RICE
The secret to Thai cooking is finding the right balance of flavors. In this recipe, sweet Thai chili sauce compliments shrimp, spinach, sugar snap peas, broccoli, peppers, mangos and fragrant jasmine rice. Garnish with chopped cilantro for a delectable dish.
Provided by Chef mariajane
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine eggs and sesame oil. Set aside.
- Heat 1 tablespoon oil over high heat in large wok or frying pan.
- Add garlic and stir fry until fragrant, about 1 minute.
- Add shrimp, and cook until almost done, about 2 minutes.
- Push to the side of the wok, and add egg mixture to the center of the pan.
- Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
- Add rice and stir fry until until warm.
- Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
- Add cooked vegetables, roasted cashews, green onions and mango.
- Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
- ENJOY!
Nutrition Facts : Calories 702, Fat 16, SaturatedFat 2.9, Cholesterol 217.7, Sodium 1640.3, Carbohydrate 106.5, Fiber 4, Sugar 1.4, Protein 29.9
THAI SHRIMP FRIED RICE
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
Provided by LifeIsGood
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6
THAI SHRIMP FRIED RICE (KAO PAD GOONG)
Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .
Provided by TheOtherJuliaGulia
Categories Fried Rice
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
- Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
- Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
- Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.
Nutrition Facts : Calories 438.9 calories, Carbohydrate 48.5 g, Cholesterol 265.6 mg, Fat 14.7 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 2 g, Sodium 811.1 mg, Sugar 4.1 g
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