INGREDIENTS
2 cups cooked Premium White Jasmine Rice (preferably cold/day-old)
8–10 medium shrimp, peeled and deveined
1–2 tbsp Thai chili paste (nam prik pao) or sambal oelek
2 cloves garlic, minced
1 small onion, sliced
1 egg (optional)
1 tbsp soy sauce
1 tsp fish sauce (or more soy sauce, if you prefer)
½ tsp sugar
2 tbsp vegetable oil
Juice of ½ lime (optional, for serving)
Sliced cucumber and lime wedges, for garnish
Optional: fresh Thai basil or green onions for topping
INSTRUCTIONS
Sear the shrimp:
Heat 1 tbsp oil in a wok or large pan over medium-high heat. Cook shrimp for 1–2 minutes per side until just pink. Remove and set aside.
Sauté aromatics:
In the same pan, add the remaining oil. Add garlic and onion, sauté for 1–2 minutes until soft and fragrant.
Add chili paste:
Stir in the chili paste and cook for 30 seconds to bring out its flavor.
Scramble egg (optional):
Push aromatics to the side. Crack an egg, scramble quickly, then mix it into the rest.
Fry the rice:
Add in the cold jasmine rice. Break up clumps and stir-fry for 2–3 minutes until rice is heated and well mixed with the paste.
Season:
Add soy sauce, fish sauce, and sugar. Mix well. Return the shrimp to the pan and toss everything together.
Finish & garnish:
Taste and adjust seasoning. Top with Thai basil or green onions if using. Serve hot with cucumber slices and lime on the side.