Shrimp Fried Rice Recipe

(Chom Chien Tom)

This idea of stir-frying rice with other ingredients originated in China and has made its way throughout Asia. Generally, a serving of fried rice with all the trimmings makes a filling meal. This version is very light and delicate. Note that using cold rice works best for stir-frying because the grains separate easily.

Ingredients : Serves 2 - 3

3 tablespoons

2 cloves

225 g

1

1

2

550 g

1

1

v

Seasoning

1 tablespoon

1 tablespoon

1/2 teaspoon

1/4 teaspoon

Oil

Garlic, finely chopped

Shrimps, peeled and deveined

Small onion, peeled and cut into 8 sections

Ripe tomato, cut into 8 sections

Large eggs, lightly beaten

Cooked long-grain rice

Spring onion (scallion)

Sprig fresh coriander (cilantro), coarsely chopped

Maggi sauce

Fish sauce

Salt

Freshly ground white pepper

• Heat oil in a wok over medium heat. Add the garlic and stir-fry about 1 minute.

• Add the shrimps and cook 2 to 3 minutes. Add the onion and tomato and stir several times. Push the contents to the sides, making a well in the centre.

• Add the eggs, stirring quickly to prevent cooking through. Add the rice, mix well and continue to cook and stir until the mixture is heated through.

• to make the seasoning mixture, in a small bowl, combine the Maggi sauce, fish sauce, salt and pepper.

• Add the seasoning mixture to he rice. Stir a few times until all the ingredients are well combined, and add the chopped scallion. Remove to a platter and garnish with fresh coriander.