Shrimp fried rice is a classic on a million take-out menus but for many, that's the Chinese version. Here, we've directed you to Thailand for some flavors that meld perfectly with those succulent crustaceans and delicious rice: lemongrass, basil, and, bringing in the heat, Sriracha. Tossed with carrots and sugar snap peas, this fried rice is so delicious, you'll be recycling those take out menus before your plate is clean.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. After rice cooks, spread into an even layer on prepared baking sheet to cool. Rinse shrimp, pat dry, and season both sides with ¼ tsp. salt. While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove strings from sugar snap peas. Lay on a cutting board and halve lengthwise, exposing peas inside. Stem basil, stack leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Peel, trim, and cut carrot into ¼" dice. Mince garlic.
Sear the Shrimp
Heat a large non-stick pan over high heat. Add 2 tsp. olive oil and shrimp to hot pan and cook until seared on both sides, 2-3 minutes per side. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.
Begin the Fried Rice
Return pan used to sear shrimp to high heat. Add 2 tsp. olive oil, lemongrass, sugar snap peas, garlic, and carrot to hot pan and cook until vegetables begin to soften, 1-2 minutes. Add rice and brown stir-fry sauce to pan and cook, stirring constantly, until sauce is absorbed, 2-4 minutes.
Finish the Fried Rice
Add shrimp, basil, and half the Sriracha to rice and cook, stirring constantly, until shrimp reaches a minimum internal temperature of 145 degrees, 1-3 minutes. Taste, and add remaining Sriracha and additional salt if desired.
Plate the Dish
Spoon fried rice into a bowl or on a plate and serve immediately.
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