Thai Fried Rice with Shrimp and Sugar Snap Peas Recipe
Fried rice with shrimp and crunchy sugar snap peas is a quick wok dish that in Thailand is often eaten for breakfast or a quick lunch. It’s a bit like our “yesterday’s rice”, just in a luxurious version – with the aroma of garlic, lime and fresh coriander. An ideal way to use up previously cooked rice.
Thailand
Difficulty: Easy
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Salty
Umami
Spicy
Fresh
Garlicky
Citrusy
Filling
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
3
Ingredients
- cooked rice jaśminowy ugotowany i schłodzony - 400 g
- peeled shrimp - 250 g
- sugar snap peas or frozen green peas - 120 g
- carrot - 1 piece
- eggs - 2 pieces
- spring onion dymka lub szczypiorek - 3 tablespoons
- garlic - 2 cloves
- oil roślinny - 3 tablespoons
- soy sauce sojowy - 2.5 tablespoons
- fish sauce rybny - 1 tablespoon
- sugar - 0.5 teaspoons
- lime juice - 1.5 tablespoons
- chili pepper - 0.5 pieces
- fresh coriander - 2 tablespoons
- salt
- pepper
Main Ingredient:
shrimp
Preparation
- If using frozen shrimp, defrost them and dry thoroughly with paper towel. Lightly season with salt and pepper.
- Rinse and dry the sugar snap peas. If using frozen green peas, don’t defrost them beforehand – add them straight from the freezer.
- Peel the carrot and cut into small cubes. Finely chop the garlic. Slice the spring onion or chives into thin rounds.
- In a small bowl, beat the eggs with a fork with a pinch of salt.
- In a large pan or wok, heat 1 tablespoon of oil over medium heat. Pour in the eggs and fry, gently stirring, until soft, small pieces of scrambled egg form. Once set, transfer the eggs to a plate.
- In the same pan, heat another 1–2 tablespoons of oil over high heat. Add the garlic and fry for about 30 seconds, stirring, until very fragrant but not browned.
- Add the shrimp and fry for 2–3 minutes, until they turn pink and opaque. Transfer them to the plate with the eggs.
- Add the carrot and sugar snap peas (or frozen green peas) to the pan. Stir-fry for 2–3 minutes over fairly high heat, stirring often, until the vegetables soften slightly but remain crisp.
- Add the cooked, cooled rice to the pan. Break up any clumps with a spoon or spatula so the grains separate. Stir-fry for 3–4 minutes, until the rice is well heated through and lightly fried.
- Add the soy sauce, fish sauce, sugar and chopped chili (if using). Mix thoroughly so the seasonings coat the rice evenly.
- Return the eggs and shrimp to the pan. Gently mix and fry for another 1–2 minutes, until everything is hot.
- Remove the pan from the heat, add the lime juice and most of the chopped spring onion. Mix. Taste and, if needed, season with salt or extra soy sauce.
- Serve immediately, sprinkled with fresh coriander and the remaining spring onion.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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