Thai Shrimp and Mango Fried Rice |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
The secret to Thai cooking is finding the right balance of flavors. In this recipe, sweet Thai chili sauce compliments shrimp, spinach, sugar snap peas, broccoli, peppers, mangos and fragrant jasmine rice. Garnish with chopped cilantro for a delectable dish. Ingredients:
2 eggs, beaten |
1 teaspoon sesame oil |
3 tablespoons oil, divided |
3 garlic cloves, finely chopped |
1 lb shrimp, deveined and shelled |
4 cups jasmine rice, cooked and cooled or 4 cups basmati rice |
4 tablespoons soy sauce |
3 tablespoons fish sauce |
2 tablespoons .sweet thai chili sauce (optional) |
1 (600 g) bag europe's best nature's balance vegetables, cooked according to package directions |
1/2 cup roasted cashews |
2 green onions, thinly sliced on diagonal |
1 1/2 cups europe's best sunburst mangoes, thawed and diced |
chili garlic sauce (optional) |
cilantro, chopped |
bean sprouts |
lime wedge |
Directions:
1. Combine eggs and sesame oil. Set aside.
2. Heat 1 tablespoon oil over high heat in large wok or frying pan.
3. Add garlic and stir fry until fragrant, about 1 minute.
4. Add shrimp, and cook until almost done, about 2 minutes.
5. Push to the side of the wok, and add egg mixture to the center of the pan.
6. Cook until set, about 1 minute, and then break up eggs. Push to sides of wok.
7. Add rice and stir fry until until warm.
8. Add soy sauce, fish sauce and sweet Thai chili sauce and stir to combine all ingredients.
9. Add cooked vegetables, roasted cashews, green onions and mango.
10. Stir until warm. Garnish with cilantro, bean sprouts and lime wedges.
11. ENJOY!
|
|