What a great way to use up leftover rice! We are adding onion, garlic, egg, shrimp, Thai fish sauce and more, to make this delicious entree or side dish which boasts authentic flavors of Thailand in each bite.
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
1 tablespoon cooking oil
2 minced garlic cloves
1/3 chopped white onion
6 chopped peeled medium shrimp
1½ cups (300g) cold cooked rice (1 or 2 days old is best)
½ tablespoon oyster sauce
½ tablespoon soy sauce
1/8 teaspoon palm sugar or white sugar (optional)
Thai fish sauce, to taste
2 chopped green onions (spring onions)
Heat a wok on the stove and add 1 tablespoon of oil to it.
Now add the garlic and white onion, and cook for 15 seconds.
Add the shrimp and fry for 30 seconds.
Add about 1/3 of the rice, and stir fry it for 10 seconds.
Push the rice up the sides of the wok and crack the egg into the middle.
Stir the egg for a few seconds, then mix it into the rice for 20 seconds.
Add another 1/3 of the rice and stir well, then add the rest of the rice and mix.
Stir in the oyster sauce, soy sauce and a pinch of sugar too, if liked.
Add some fish sauce to taste (a little goes a long way so a few drops should be enough).
Cook for another 30 seconds or until the veggies are crisp-tender.
Add the green onions and cook, stirring, for 15 seconds, until just warmed through.
Serve with lime slices and chili sauce on the side.