Ingredients
- two tablespoons canola or peanut oil
- 8 garlic clove cloves, minced
- 1 large carrot. peeled and decline in 1-inch lengthy julienne
- 8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
- 6 cups cooked ruby red jasmine grain, red Bhutanese or regular jasmine grain (2 cups uncooked)
- 1 bunch scallions. trimmed, decline in half lengthwise after which into 1-inch lengths
- two tablespoons Thai or Vietnamese fish sauce (omit if sodium is a problem our prime sodium content within this recipe originates from the fish sauce)
- two to four tablespoons chopped cilantro
For that garnish
- Chopped cilantro
- Thinly sliced cucumber
- Lime wedges
- Scallions
- Fish sauce with hot chilies (nam pla prik)
- Chopped roasted peanuts
Preparation
- Heat a sizable wok or large, heavy nonstick skillet over medium-high temperature until a small amount of water evaporates upon contact. Add some oil, tilt to spread over the pan, and add some carrot and shrimp. Stir-fry before the shrimp is pink and opaque, about two minutes. Add some garlic clove, and stir-fry just until golden, fifteen to thirty seconds. Add some grain. Stir-fry for around two minutes by scooping the grain up, then pressing it in to the pan and scooping up again. The grain must have a seared taste. Add some scallions and fish sauce, stir together for any half-minute to some minute and transfer to some platter. Sprinkle the cilantro outrageous, and serve, passing the garnishes of your liking. Diners should squeeze lime juice onto their grain because they eat.
Tip
- Advance preparation: Cooked grain could keep for 3 or 4 days within the refrigerator and could be frozen. The dish is really a last-minute stir-fry.
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