Cooking time: 20 minutes

Serving: 2

Ingredients:

Day old Jasmine rice 3 cups

Egg 2

Jumbo shrimp         200g

Onion 1/4

Red & Yellow bell pepper  1/4 each

Shallots 1

Garlic 4 cloves

Thai chillies 1-4

Thai or Italian basil               1 cup

Oil  1 tbsp

Salted butter 1 tbsp

Thai Fried Rice Sauce:

Oyster sauce 2 tbsp

Fish sauce 1/2 tbsp

Maggi soy sauce 1/2 tbsp

(or dark soy sauce)  

Honey 1 tbsp

Ground pepper 1/4 tsp

Garnish:

Cucumber& Lime

***For milder taste add less chili or just omit it. 

***Butter adds wonderful flavor to the dish but it can burn easily. So in this recipe, oil is used first, then butter is added later.

***I use dark soy sauce and fish sauce to get both the color and flavor, but you can choose one or the other only.

Direction:

• Prepare all ingredients needed before cooking as things get cooked pretty quickly for this dish.

• Using mortar and pestle, pound garlic, chilies and a pinch of sea salt into a paste to extract more aroma. However, crushing and mincing with a knife is fine too :)

• In a little bowl, combine all the ingredients for Thai fried rice sauce (above) and set aside. 

• Place a frying pan on high heat then and add oil.

• Add shallot then garlic chili paste and saute until it’s fragrant. 

• Add shrimps and sauté for about a minute. Push shrimps aside once it’s pink, add butter then onions and bell peppers. 

• Saute shrimps with vegetable for another minute then crack in an egg (or 2). Let the egg cook for little bit then scramble and toss to combine.

• Add Jasmine rice and the prepared sauce. Mix until sauce is evenly combined with rice for 1 to 2 minutes.

• Add basil, stir and toss until combined will with the rice and it’s ready.

• Serve with cucumber and lime on the side