Author Notes
This one-pot (Err...or rather one wok) recipe was a staple in our Thai household growing up and continues to be today. This dish can be prepared in a pinch, especially if there is leftover rice in the fridge. It is uncomplicated, but delivers an exciting twist to a typical fried rice. —Double Helping
Ingredients
- Rice
-
4 cups
jasmine rice, preferably refrigerated for 1-2 days
-
2 tablespoons
vegetable oil
-
3
cloves garlic, minced
-
1
small yellow onion, chopped
-
1/4 pound
shrimp, peeled and deveined
-
1 cup
peas, fresh or frozen
-
3
green onions, sliced
-
1
thai chili pepper, red or green
-
6
eggs, beaten
- Sauce
-
1 tablespoon
oyster sauce
-
1 tablespoon
soy sauce
-
1 teaspoon
fish sauce
-
1 tablespoon
lime juice
-
white pepper for garnish
See what other Food52ers are saying.