I thoroughly enjoy eating fried rice but always ended up sorting out the peas and carrots. Once I found Thai fried rice was just rice, eggs, and onion I was thrilled. This is my take on fried rice making it a bit healthier using brown basmati rice instead of using white rice. This recipe is a perfect way to use leftover rice. I like this fried rice is better than many of the local take out locations near me. I hope you give it a try.
Serving size: 4
Active time: 40 minutes
Inactive time: 40 minutes while the rice is cooking and overnight for the rice to chill completely
3 C cooked cold rice (I used brown basmati)
1 lb. shrimp, peeled and deveined
6 T. peanut oil, divided
8 cloves of garlic, smashed
3 T. milk
4 green onions, chopped
1 t. salt, divided
3/4 t. white pepper, divided
3 t. granulated garlic, divided
3 t. granulated onion, divided
1 t. cayenne pepper
3 T. soy sauce
1. Cook rice according to the package directions.
2. Allow rice to cool in a shallow pan until it reaches room temperature. When the rice is cooled add 2 T. of peanut oil to the rice. Massage the oil into the rice with your hands in order to break up any clumps.
3. Cover the oiled rice and place it into the refrigerator overnight.
4. When you are ready to make your fried rice heat a large pan or wok on med-high heat. It is important that the pan is very hot before you add any ingredients to the pan. You should be able to smell the heat.
5. While waiting for the pan to reach the proper temperature smash all 8 cloves of garlic. To do this place the garlic on a cutting board, place the flat part of your knife on top of the garlic and with the palm of your hand hit the knife in one quick movement to smash the garlic. Repeat this process for the remaining 7 cloves. (Be sure that the blade of the knife is away from your body).
6. Add 1 T. peanut oil to the hot pan then add the rice and 4 of the smashed cloves of garlic. You should hear the rice sizzling as you place it into the pan.
7. Season the rice and garlic with 1/2 t. of salt, 1/4 t. white pepper, 1 t. of granulated garlic, and 1 t. of granulated onion.
8. Continue to cook the rice until you can see the rice jumping in the pan. It takes approximately 10 minutes.
9. When the rice is cooked remove it from the pan and place into a large bowl. The whole garlic can be taken out of the, minced, and returned back to the rice.
10. Add 1 T. peanut oil, 4 smashed garlic cloves, 1/4 t. salt, 1/4 t. white pepper, 1 t. granulated garlic, and 1 t. granulated onion to the shrimp. Mix to ensure all of the shrimp is coated.
11. Add 1 T. peanut oil to the pan then add in the seasoned shrimp and garlic cloves. Cook the shrimp until they turn pink. It takes approximately 5 minutes.
12. When the shrimp is cooked you can remove the whole garlic, mince it and return it to the shrimp.
13. The shrimp can be added to the rice in a separate bowl.
14. Crack and pool your eggs in a bowl. Add 1/4 t. salt, 1/4 t. white pepper, 1 t. granulated garlic, 1 t. granulated onion, and 3 T. of milk. Mix to combine. (Note: Adding milk to eggs makes the eggs fluffy)
15. Add 1 T. peanut oil to the pan then add the eggs and scramble until cooked thoroughly.
16. While the eggs are cooking slice your green onions.
17. When the eggs are done add the rice, garlic, and green onions back into the pan. Mix to combine.
18. Stir in 3 T. of soy sauce and 1 t. cayenne pepper to the rice and cook 1 minute longer. Enjoy!
- Variations: Any protein or protein substitution can be made and any vegetables you desire can be added.
- T.= tablespoons
- Adjust the seasoning and spice levels to fit your taste buds.
- Long grain white rice or white basmati rice can be substituted for the brown rice.
- Peanut oil can be substituted for grapeseed oil to accommodate nut allergies