Créé avec l’IA
Hot Thai-Style Shrimp Fried Rice
35 min 215 kcal par portion Moyen
Ingrédients
4 Portions
- cooked basmati rice2 cups
- tiny shrimp (canned, drained)8 oz
- coconut oil1 tablespoon
- red bell pepper, diced1 cup
- scallions, chopped1 cup
- garlic, minced3 cloves
- Thai red curry paste1 tablespoon
- fish sauce2 tablespoons
- chili garlic sauce1 tablespoon
- egg, beaten1 large
- cilantro, chopped0,5 cup
Instructions
- 1
Heat the coconut oil in a large wok or skillet over medium-high heat.
- 2
Add the diced red bell pepper and chopped scallions. Stir-fry for 2-3 minutes until slightly softened.
- 3
Add the minced garlic and cook for 30 seconds until fragrant.
- 4
Stir in the Thai red curry paste and cook for 1 minute, mixing well with the vegetables.
- 5
Push the vegetables to one side of the pan and pour the beaten egg into the empty space. Scramble the egg until just set, then mix it with the vegetables.
- 6
Add the drained tiny shrimp and stir-fry for 1-2 minutes until heated through.
- 7
Add the cooked basmati rice to the pan, breaking up any clumps. Stir well to combine all ingredients.
- 8
Pour in the fish sauce and chili garlic sauce. Stir-fry for another 2-3 minutes, ensuring everything is evenly coated and heated.
- 9
