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Source: Rice

Thai Fried Jasmine Rice With Shrimp
A quick dish with a great ancestry.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 1/2 cups jasmine rice
1/4 cup chicken broth
2 tablespoons Thai fish sauce, such as nuoc mam or nam pla
2 tablespoons soy sauce
2 teaspoons sugar
1/8 teaspoon hot red pepper flakes
2 tablespoons Crisco® Vegetable Oil
8 ounces medium shrimp, shelled and deveined
3 shallots, finely chopped
1 garlic clove, minced
2 large eggs, well beaten
1/2 cup chopped fresh mint, or cilantro
2 green onions, chopped
1 cup bean sprouts
1 large carrot, shredded
1/4 cup unsalted dry-roasted peanuts, chopped

Cook the rice following the basic method for steamed rice or according to the package directions. Refrigerate, cover until thoroughly chilled.

With dampened hands, rub the cold rice between your fingers and palms to seperate the grains. Set aside.

In a small bowl, combine the broth, fish sauce, soy sauce, sugar and hot pepper flakes. Set aside.

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the shrimp, stirring often for about 2 minutes, until pink and firm. Using a slotted spoon transfer the shrimp to a plate.

Add the shallots and garlic to the skillet and cook, stirring, for 1 minute or until softened.
Add the rice and cook for 1 minute. Pour in the broth mixture and cook, stirring for 1 minute or until evenly coated. Add the eggs and shrimp and cook, stirring for another two to 3 minutes, or until the rice is coated and the eggs are set but not dry. Stir in the mint or cilantro and green onions.

Spoon the fried rice into heated serving bowls and top with the bean sprouts. , carrots and peanuts.

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