Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 4 cups cooked rice (1-3 days' old, kept in the refrigerator, OR freshly made - see below)
- 8-12 medium or 15-20 small shrimp, shell removed (tails can be removed or left on). If frozen, thaw fast in tepid water
- 3-4 Tbsp. white cooking wine
- 1/4 cup onion, minced
- 3-4 cloves garlic, minced
- 2 eggs, beaten
- 1/2 to 3/4 cup frozen peas
- optional: 1/2 cup cashews
- STIR-FRY SAUCE: (Be sure to double these amounts for more than 4 cups of rice)
- 1/2 tsp. shrimp paste OR 1/2 Tbsp. fish sauce
- 2 Tbsp. fish sauce
- 1 tsp. sugar
- 2 Tbsp. soy sauce
- pinch white or black pepper
- 1-2 tsp. chili sauce (omit for mild rice)
- GARNISH: 2-3 green onions
- optional: 1 sliced red chili
If using freshly-cooked rice: There's no need to add anything to the rice, as it should fall apart into individual grains quite easily. Although "old" rice is generally better, I recently made this recipe with fresh rice, and it was still really good.
- Mix the stir-fry sauce ingredients together in a cup. Set aside for later.
- Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
- Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
- Add the raw shrimp. (If using cooked shrimp, add later together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
- Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Tip: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
- Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice, peas, and cashews (if using). Pour the stir-fry sauce overtop.
- Quickly begin "tossing" the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot.
- Remove from heat and taste-test for salt. Add a little more fish sauce (1/2 Tbsp. at a time) instead of salt until desired taste is achieved. (If it tastes too salty at any point, add a few squeezes of fresh lime or lemon juice).
- Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices and sccop rice into the center. Sprinkle with sliced green onions. For those who like it extra spicy, add fresh-cut chili, or serve with more Nam Prik Pao (Recipe) on the side. Enjoy!