Jasmine Shrimp Fried Rice

by Karin Calloway
Thai fried rice is an epiphany of flavors. Especially for those who grew up eating fried rice from a corner Chinese takeout restaurant. The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime. Fortunately, it is a simple dish to recreate at home.

Serve this Jasmine Shrimp Fried Rice as a bed for our Halibut with Red Curry Sauce (find the recipe on this site) or serve it as a simple one-dish entrée with a side of cucumbers marinated in rice wine vinegar for a quick weeknight family meal.

3 tablespoons olive oil
1 tablespoon minced garlic, about 3 large cloves
3/4 cup thinly sliced green onions
1 jalapeno, seeded and minced, or to taste
5 cups cooked jasmine rice, cold*
2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons Asian fish sauce
2 cups shrimp, peeled, deveined and chopped (about 12 oz.)
1/2 cup chopped fresh cilantro
1 cup chopped fresh basil leaves
1 tablespoon toasted sesame oil

Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce. Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.

*Rice can be cooked and refrigerated one day ahead.

Makes 6-8 servings.

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