Rating: 3.1 stars
10 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
  • 10 Ratings

Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown throughout Thailand, is a good match for the seasonings.

Martha Stewart Living, April 2010

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Recipe Summary

Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.

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  • Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.

  • Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.

Cook's Notes

The secret: Day-old rice. It's drier than freshly steamed rice, so it fries easily without sticking to the wok.

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Reviews

10 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0