Go Back
Print

Chili Lime Thai Shrimp Fried Rice

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

Sauce:

  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon granulated sugar
  • 1 lime juiced
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons peanut or vegetable oil
  • 2 large eggs
  • 4 garlic cloves peeled and minced
  • 2 shallots peeled and minced
  • 2 teaspoon fresh ginger peeled and minced
  • 1 teaspoon fresh lemongrass peeled and minced
  • 1-2 red chili peppers minced (little Thai chilies or red jalapeño)
  • 1 cup shredded green cabbage or bok choy
  • 2 cups day old cooked jasmine rice
  • 1 lb. Cameron’s Seafood Spiced Shrimp peeled

Toppings:

  • fresh chopped cilantro
  • fresh thai basil sprigs
  • fresh chopped scallions
  • lime wedges

Instructions

  1. In a medium bowl whisk together fish sauce, soy sauce, sugar, lime juice and turmeric until smooth. Set aside.
  2. In a large skillet or wok heat oil over high heat. Crack eggs carefully into hot oil, scramble and cook until fluffy (about 1-2 minutes). Remove from the pan, leaving as much of the oil as possible.
  3. Add garlic, shallots, ginger, lemongrass, peppers and cabbage to the hot pan. Stir fry for 2 minutes, then add rice and sauce mixture. Stir to mix and then spread the rice evenly on the bottom of the pan and let sit (do not stir) for 2 minutes or until the bottom is lightly golden brown and crispy.
  4. Stir in spiced shrimp and eggs, distribute to serving bowls and top with cilantro, basil, scallions and lime wedges.