Shrimp fried rice – a quick and easy, super delicious take on fried rice that may become your favorite, weeknight comfort food.
Heat the oil in a wok or pan, until sizzling. Crack the eggs into the hot oil (no need to beat), and let them fry for 20 seconds. Tear the eggs into small pieces with your wooden spoon or spatula.
Add the shrimp, and cook for a couple of minutes.
Add the chopped onion and garlic, stir, and let cook for 1 minute.
Add the rice, peas, curry powder, soy sauce, and a drizzle of oil, and continue to cook for a couple more minutes.
Serve with freshly chopped green onions, and more soy sauce if needed.
Rinse 1 cup of Basmati rice under running, cold water, until the water is clear. Drain well.
Heat 2 tsp oil in a deep pot, and add the rice. Cook for a minute, then add 1 1/2 cups water or broth, a pinch of salt and bring to a boil.
Immediately reduce the heat to a low simmer, cover the pot, and let the rice cook on low heat for about 20 minutes. Fluff with a fork, and leave covered for 10 more minutes.
Spread the rice on a large, flat surface to air dry (if you need to use it the same day), or store in the fridge for a week, and use the next day to make fried rice.
* If you want to scale the recipe up for 4 people, I suggest you make it in two batches, so as not to overcrowd the pan.
** I like to chop most of the shrimp into small cubes, and leave a few whole for decoration. You can also swap the shrimp for cooked chicken, beef or pork, or omit it altogether for a vegetarian version.
*** Every curry powder blend is slightly different. I like to use a mild curry here for the aroma, not so much for the heat.