You can substitute the shrimps for chicken, crab, or simply more vegetables.
You need ( for 2 portions)
- 2 cloves of garlic
- 1/2 onion and/or a couple of green onions
- 10 shrimps or chicken or extra veggies
- 2 cups of cooked rice ( I am using jasmine rice )
- 1-3 eggs
- vegetables of your choice (green/red bell pepper, bok choy, etc )
- slice of lime
- oil(avocado, peanut, or vegetable work well)
The sauce you put in the rice is a large debate it looks like so here are a few combinations, pick the one you prefer
Option 1: 1tbsp oyster sauce + 1tbsp soy sauce
Option 2: 1tbsp soy sauce + 2tsp fish sauce
Option 3: 1tbsp Thai seasoning sauce + 1tbsp soy sauce
Optional prik nam pla ( Very popular sauce in Thailand, equivalent of salt/pepper for North American )
- 7-8tbsp fish sauce
- 1-5 chopped Thai pepper
- 1 garlic glove minced
- 1tsp sugar
- Dash of lime juice
PS: you can keep this sauce in the fridge for 10 days
- First, prepare everything before cooking as its extremely fast
- -slice the onion / green onion
-remove peel from shrimps
-cut/dice any vegetables you plan to add
- Ideally to make any fried rice you want to cook your rice the day before. If you cook it and then try to fry it, it will stick.
- Heat your wok over medium-high heat, once hot drop 2 tablespoons of oil ( high burning point oil ). Dump the garlic in the pan and fry for 15-20 seconds then add the shrimps and cook for another 30 seconds. Give it a good stir.
- Put half your rice, mix, and cook for 15 seconds or so. Toss everything on one side of the pan and crack the egg(s) on the other side, let it cook a little bit then mix everything together again. At this point add the remaining rice and mix everything together
- Let cook for 30 seconds then add sauce ( not the hot one). Stir and make sure the sauce has coated all the rice.
- Add your vegetables and onions for another 30 seconds. You don’t want to overcook them, you want them to be a bit crunchy.