Fried Red Thai Jasmine Rice With Shrimp

By Martha Rose Shulman

Published February 23, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 10 minutes
Rating
4(135)
Comments
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Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco’s ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you’ll finish it in one sitting.

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Ingredients

Yield:Serves four generously as a one-dish meal

  • 2 tablespoons canola or peanut oil

  • 8 garlic cloves, minced

  • 1 large carrot, peeled and cut in 1-inch long julienne

  • 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped

  • 6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)

  • 1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths

  • 2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)

  • 2 to 4 tablespoons chopped cilantro

FOR THE GARNISH

  • Chopped cilantro

  • Thinly sliced cucumber

  • Lime wedges

  • Scallions

  • Fish sauce with hot chilies (nam pla prik)

  • Chopped roasted peanuts

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

Tip

  • Advance preparation: Cooked rice will keep for three or four days in the refrigerator and can be frozen. The dish is a last-minute stir-fry.

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Ratings

4 out of 5
135 user ratings
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Comments

BERFB

This is a great recipe! Made the full six cups of rice....it all got eaten. The only change I made is I added double the chopped shrimp. The garnish was a perfect compliment...especially the lime juice.

Carmyn

Saitan?

Micka

Diced up shiitake mushrooms and bell peppers.

Jeff In Chicago

Definitely double or triple shrimp or other meat. I used about 1lb of large shrimp and that was the minimum for me with 6 cups of rice. Strongly recommend to add thai chilis sliced in half and seeded before the rice; without that the recipe was a little bland for me.

Hannah

I used frozen salad shrimp to save $$ (plus no chopping). I also added a Serrano pepper, a Thai chili would be more appropriate though.

Christine

a little dry...need to measure the rice and make sure I don't put more in than called for

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