I made this fried rice based on my memory of watching my mom made it. Though, I use slightly different ingredients; I am proud to say that the taste is quite close to hers.
I would highly recommend that you use fish sauce instead of soy sauce; it actually makes a big different. If you don’t want to bother buying chili paste with soya bean oil, you can use ketchup instead.
If you don’t like shrimp, you can make it with any meat you prefer. Cook your meat as you do bacon. (I would omit bacon if you are making chicken, pork or beef fried rice.)
(Shrimp or any meat) Fried Rice…
- 30 OZ. cooked long-grain Jasmine Rice
- 1 pound raw shrimps, peeled & deveined with tails intact
- 6 slices Bacon, chopped
- 1-2 cloves garlic, finely chopped
- 1 medium yellow onion, diced
- 2 small carrots, diced
- 1 ear of corn, shucked
- 4-5 whole scallions, thinly sliced on the bias
- 1/4 cup sesame oil OR safflower oil
- 1 tablespoon chili paste with soya bean oil
- 3-4 tablespoons fish sauce (OR soy sauce)
- 1 tablespoon rice vinegar
- 1 medium lime juice
- 1 tablespoon agave nectar
- 1 teaspoon ground ginger
- 1 teaspoon white pepper (OR any kind of pepper)
- 2 eggs, lightly beaten
- cucumber (option)
Place chili paste with soya bean oil, fish sauce, rice vinegar, lime juice, agave nectar, ground ginger, and white pepper in the bowl and mix to combine. Adjust the taste as you prefer. Set chili paste mixture aside.
Heat the oil in a wok over high heat. Add onion and cook for 2-3 minutes until onion is fragrant and translucent, add carrot and stir-fry until cook through. Add bacon, garlic, half of the chili paste mixture and shrimp, and stir-fry just until shrimp turns pink. Remove shrimp and reserve.
Add rice and corn to the wok with remaining of the chili paste mixture. Stir to combine.
Make a well in the middle of the rice in the wok, add the eggs. Let the eggs cooked undisturbed for a minute, and then tossing it to heat through. Add reserved shrimp and stir-fry to heat thoroughly. Top with scallions, and serve immediately.
In Thailand, we often squeeze little lime juice on fried rice before eating it. Trust me, a little goes a long way. By all means, sprinkle sliced Thai chillies on top as well if you are a daredevil (like my husband).
Also, Thais usually eat fried rice with “num pla prik,” which is 2/3 fish sauce + 1/3 fresh lime juice + sliced Thai chillies. Sprinkle this sauce on fried rice before eating it. Again, a little goes a long way.