Thai rice with shrimp

Description

For this dish, you can use leftover cooked rice, and the shrimp can easily be substituted with chicken breast or fried tofu. When serving, garnish each portion with slices of fresh cucumber and serve hot sauce on the side.

Instructions

1. 1

   Step 1

   Put the rice on to cook. For the "Stir-fry" sauce, mix freshly squeezed lemon or lime juice, fish sauce, soy sauce, and brown sugar. Stir until the sugar is completely dissolved, then set aside.

2. 2

   Step 2

   Heat a wok over medium heat, add 1-2 tablespoons of oil, then add minced garlic and red chili powder. Stir-fry for 30 seconds, stirring constantly, until fragrant, then add the shrimp.

3. 3

   Step 3

   Stir-fry everything together, stirring constantly, until the shrimp turn pink and plump (2-3 minutes). If necessary, add a little oil or 1 teaspoon of water to keep the ingredients moist and sizzling.

4. 4

   Step 4

   Add the grated carrots and fresh cilantro. Continue stirring and cook for another 1-2 minutes.

5. 5

   Step 5

   Add the cooked rice, pour in the prepared sauce, and stir-fry everything together for another 2-3 minutes, gently lifting and folding from the bottom with a wide spatula so that the sauce coats all the rice.

6. 6

   Step 6

   Spread the rice into an even layer and make a deep well in the center. Add 1-2 tsp of oil into the well, then crack the egg into it. Quickly mix the oil and egg into the rice.

7. 7

   Step 7

   Remove the wok from the heat. Sprinkle the dish with white pepper and chopped green onions, mix well and taste. Add salt or fish sauce if needed. If the flavor is too salty, balance it by adding lemon or lime juice. Serve the dish hot!