Indonesian Shrimp Fried Rice
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
1 tablespoon palm sugar
1 tablespoons molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons fish sauce
Eggs
2 teaspoons grapeseed oil
2 eggs, lightly beaten
Fried Rice:
1 tablespoon grapeseed oil
1/2 medium onion, finely chopped
4 large garlic cloves, minced
14 large shrimp (31-40 count, about 5-6 ounces)
1 red Thai chili pepper, minced, optional
3 cups cooked brown rice
1/2 cup frozen peas, thawed
2 scallions, thinly sliced or 1/4 cup cilantro, finely chopped
1 lime, cut into wedges
Instructions:
Sauce:
In a small bowl, stir together palm sugar, molasses, soy sauce, and fish sauce. Set aside.
Eggs:
Heat oil in wok. Add beaten eggs and allow to set, lifting up edges and tilting pan so allow runny eggs to coat bottom of the pan. Continue until no more runny eggs remain.
Using a spatula, carefully flip the eggs over. Once cooked, remove from heat and chop eggs into bite size pies. Set aside.
Fried Rice:
Heat oil in wok. Add onion and garlic and stir-fry until onions are translucent. Add shrimp and chili pepper, and cook, tossing until shrimp turns opaque. Push shrimp to the side of the wok.
Crumble the cooked brown rice into the middle of the wok. Cook the rice with the shrimp until warmed through, about 5-7 minutes.
Add Sauce to rice and toss until thoroughly coated. Stir in peas and cooked egg, and toss, cooking another minute or two. Add scallions, toss, and remove from heat. Transfer to a serving platter and garnish with lime wedges.
From jeanetteshealthyliving.com Serve immediately. Notes I used raw palm sugar instead of brown sugar. You can use frozen peas without defrosting them. Simply cover the wok after you add the peas and eggs and let it sit for about 3 minutes. The heat from the rice will defrost the peas.