When you love Thai food, and a friend tells you she's meeting her relatives at a Thai restaurant tonight, you might find yourself digging out that little used wok from the back-right corner space under the cooktop cabinet.
Your mouth was probably watering before you finished reading her afternoon email. Crispy fried corn patties! Rice noodles with peanut!
Let me guess; you settled on cooking a fried rice dish for dinner because it's a dish that would only require a quick dash to the store for a bottle of fish sauce...
And what's a little severe thunderstorm when you need fish sauce?
Right?
Thai Style Fried Rice with Shrimp
4 to 5 tablespoons canola oil
1 large sweet yellow onion, sliced
6 scallions, chopped
5 garlic cloves, peeled and chopped
8 peeled and deveined tail-on shrimp
3 eggs, cracked but unbeaten
6 cups chilled, cooked rice, preferably day old
2 teaspoons light brown sugar
2 tablespoons fish sauce
2 to 3 tablespoons soy sauce
1 tomato, cut into wedges
a handful of cilantro, leaves only, chopped
grilled slices of fresh pineapple, optional, see below
Heat the wok or a large pan over very high heat. Add 2 tablespoons of oil and drop the onions, frying until they begin to soften. Toss in the scallions and cook for a couple of minutes more.
Make a well by pushing the onions to the sides of the wok and add another tablespoon of oil. Put in the garlic and the shrimp and cook in the center of the pan for a few minutes.
Stir it all together.
Once again, push the ingredients to the side, add another tablespoon of oil and the eggs. Cook the eggs until scrambled then stir the entire mixture again.
Add the cooked rice and stir it to break up any clumps. Sprinkle the sugar over the rice, spoon the fish sauce over the rice, and stir to mix. Add the soy sauce. Stir.
Add the tomatoes and the cilantro. Stir and serve.
This makes a lot but we like leftovers.
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