Thai Fried Rice with Ginger Extract

From Extract Test Kitchen:

  • 10 shrimp, peeled deveined and rinsed in cold water. (Pat excess water away)
  • 250 grams cold rice (Wet your hands and break it up so rice grains are separate
    • Sub 1 packet microwavable rice packet but DO NOT microwave. This is actually a good sub, and does not have that strange microwavable food taste. (Break up clumps before using)
  • 3 and 1 cloves garlic, crushed
  • 1 tsp l.c. finns Ginger extract (My fingers of ginger dried out, so this worked well as a sub, but if you have fresh ginger, 1 tbsp)
  • 1 tsp red curry paste
  • 3 eggs, scrambled & seasoned with salt, white pepper, 1/2 tsp toasted sesame oil, & 1/4 tsp soy sauce
  • 1/4 cup frozen or fresh peas
  • 1 stalk fresh green onion or scallion, roots removed, chopped, and separated into white & green parts
  • Saracha (To taste)
  • Red Boat Fish Sauce (I used probably about 1/2 tsp)

Prepare your shrimp first, and toss with the 3 cloves crushed garlic, ginger extract, and season with salt and pepper in a bowl, and let them marinade for a few minutes.

Heat the wok with a little oil (Maybe 1 tsp for a nonstick wok) and scramble the egg. Set aside in a bowl. Heat the wok again to a medium high heat with about a tbsp ground nut oil, and cook the shrimp. This will depend on stove power, but shrimp are done when they’re pink. Give them a little extra time if you’re not sure, but shouldn’t exceed 6 or 7 minutes.)

Put the shrimp aside with the egg.

The curry roux- Add about 3 tbsp oil to your wok, and paste in your curry powder, or curry paste. The paste will start to splatter, but wait for it to stop, and bring the heat higher. Once your oil is good and hot, add your rice, and toss it back and forth (this is where a wok is very handy.) after 2 minutes, add peas and white parts of scallions, and a good squeeze of Sriracha (Maybe 1 tbsp,) and the fish sauce. After another minute, add your pineapple pieces, egg, and shrimp back to the wok. Season with salt, pepper, and saracha to taste (I like mine spicy!)  Finally, remove from heat, and add the fresh basil, and the green parts of the scallions, and serve.

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