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.

Related Menus East-West Dinner Party Related Recipe Categories Vegetables and Sides Related Products East-West Dinner Party This East-West Dinner Party menu creates a harmonious blending of the culinary cultures of the Far East with ingredients and cooking methods common to the West.