Thai Basil Shrimp Fried Rice
Summary Not available
- 2 cups broccoli florets
- 4 oil
- 250 g shrimp (peeled and deveined)
- 1 onion
- 500 g rice
- 1 tbsp fish sauce
- 1 tbsp shaoxing wine
- 2 teaspoons sesame oil
- 1 tbsp soy sauce
- 1 teaspoon soy sauce
- 5 teaspoon salt
- 1/4 teaspoon white pepper
- 3 eggs
- 200 g basil
Bring a pot of salted water to a boil
Blanch broccoli for 30 seconds and drain, rinsing under cold water to stop the cooking process
Heat your wok over high heat until smoking slightly and add 2 tablespoons oil
Cook the shrimp, making sure to get a good sear, until just barely cooked through
Remove from the wok and set aside
With the heat still on high, add another 2 tablespoons of oil and add the onion
Stir-fry for 2 minutes, until softened
Add the cooked rice to the wok, and mix, breaking up any large clumps of rice in the process
Add the fish sauce, shaoxing wine, sesame oil, soy sauces, salt and white pepper
Give everything a good stir
Add the egg to the rice and stir rapidly, so that the egg cooks and forms a kind of glaze over each grain of rice
Add the broccoli and shrimp back to the pan, along with the Thai basil
Give everything a final stir for another minute or two, and serve
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