nonstick skillet, cast iron skillet, or stainless steel skillet
Chef's knife
Cutting board
Ingredients
2cupsJasmine Thai rice(white or brown rice)
5clovesfresh garlic
2teaspoonfresh ginger
¾cupfresh snow peas(or more if you'd like more veggies)
1carrot(or 2 carrots if you'd like more veggies)
1.5lbsbroccoli(or more if you'd like more veggies)
3eggs
¼cupcoco aminos(add at the end)
2tablespoongrape-seed oil(peanut oil or olive oil )
2teaspoonkosher salt
Coco aminos mixture
½cupcoco aminos
¼cupwater
Sear Shrimp
1tablespoongrape-seed oil
1tablespoonbutter
2teaspoonkosher salt
½tablespoonsmoked paprika
1teaspoonblack pepper
Instructions
Steam rice and place in airtight container and chill in the fridge for at least 4 hours or overnight. If you want to chill the rice much faster, refer to the section labeled 'How to cool rice down faster to make fried rice the same day' within the post.
Making the Fried Rice
Using a measuring cup, combine coco aminos and water. Set aside.
Now that the rice is cold, prep the other ingredients.
Thaw and de-vein shrimp. Rinse with cold water and dry them thoroughly by placing them on a baking sheet lined with layers of paper towels and pat dry the top of the shrimp with an extra paper towel to absorb the moister. Season with kosher salt, black pepper and smoked paprika. Sear each side for 2 to 3 minutes. Place on a clean plate. Set aside.
Cut broccoli into florets, add florets to a pot of boiling water to blanch for 2 to 3 minutes then add florets to an ice water bath to stop cooking. Drain and set aside.
Mince the fresh garlic and ginger. Set aside.
Wash and string the snow peas and thinly slice lengthwise (julienne style). Set aside.
Remove the outer skin of the carrots and cut into match sticks or ribbons using a vegetable peeler. Set aside.
Add a little butter to a skillet, when butter has melted, add beaten eggs to the skillet and swirl around until the egg coats the bottom of the skillet like a pancake, cook for a couple of minutes, flip and cook for an additional 2 to 3 minutes. Slide the egg onto a clean plate, roll it and slice thinly. Set aside.
Add cooking oil to the skillet and place over medium high heat. Saute the garlic and ginger until fragrant, add the chilled cooked rice and allow the rice to turn slightly brown about 4 to 5 minutes. Add the coco aminos and stir to coat the rice. Add the cut veggies and season with kosher salt to taste and gently toss to combine. Add more coco aminos about ¼ cup and a drizzle of cooking oil. Add seared shrimp.
Serve immediately and enjoy.
Notes
Tips:
Use cold cooked rice (refrigerate for at least 4 hours or overnight) or follow the steps above to cool the rice faster
If using a skillet that isn't nonstick, rice can stick to the skillet (keep this in mind)
If using a cast iron skillet, do not fry eggs in this type of skillet they will stick instead use a different skillet in which the eggs will release easily
Prep all your ingredients and have them close by before putting it all together
Feel free to scramble the eggs I prefer frying the eggs and slicing thinly for a nicer presentation
This recipe is great for getting rid of unused veggies that may be reaching their expiration date