Thai Fried Rice with Chicken and Shrimp
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
Use raw shrimp! Cooked-frozen shrimp are not suitable; it's better to omit shrimp altogether than to use cooked-frozen ones. You can easily distinguish raw-frozen from cooked-frozen: cooked shrimp are pink, while raw ones are gray-green. For those worried that 30 seconds of cooking time for shrimp is too little, I have tried adding shrimp before the rice, but by the time the rice is mixed in and you add more spices, too much time passes, and by the time the dish is plated, the shrimp end up overcooked and somewhat rubbery. When added last, you stop exactly when they are ready. Even if you stop a little earlier, they will finish cooking in the hot rice.
Ingredients
- Cilantro - 1 bunch
- Long-Grain Rice - 8.5 oz
- Lobster tails - 10.6 oz
- Leek - 1 piece
- Spanish onions - 1 head
- Carrot - 1 piece
- Celery stalk - 1 piece
- Orange Bell Peppers - 1 piece
- Chicken Egg - 2 pieces
- Butter - 2.3 oz
- Garlic - 2 cloves
- Ginger - 3.5 oz
- Red Curry Powder - 1 teaspoon
- Red Long Chili Peppers - 1 teaspoon
- Soy Sauce - to taste
- Chicken fillet - 8.8 oz
Step by Step guide
Step 1
Rinse the rice very well, then cover it with the required amount of water. The main ratio is: for 200 g of rice — 300 g of water. Pour boiling water over it, do not salt, do not add oil, just rice, water, and a pot. After boiling, cover tightly with a lid and cook on low heat for 13 minutes, then turn off the heat and do not remove the lid for another 10 minutes.
Step 2
Cut the chicken into small pieces.
Step 3
Peel the shrimp, leaving the last segment at the tail. Then cut each tail lengthwise in half, removing the black veins.
Step 4
Chop all the vegetables. Slice the onion into thin half-rings, cut the leek into strips, and chop the pepper and celery as you like. The carrot should be cut into thin strips.
Step 5
Heat 15 g of butter in a skillet. First, add the onion to the butter. After 1-2 minutes, when it turns slightly golden, add the carrot. Add another 15 g of butter to it.
Step 6
After a minute, add the pieces of chicken to the sauté. Season it lightly with salt, then stir. Next, add the celery, mix everything again. Then add the pepper, leek, and garlic. Mix everything again. Add the chopped cilantro. Add the finely chopped ginger root.
Step 7
Add the eggs. Quickly beat them into the chicken-vegetable mixture and start stirring rapidly. The goal is to get small pieces of omelet scattered among the vegetables.
Step 8
When everything except the shrimp and rice is sautéed, add the ground red pepper and curry.
Step 9
Add the rice. In the pot, it is currently in a fairly dense lump. Do not mash it; just take a fork or wooden stick and fluff it. Pour it into the skillet. Drizzle the rice with soy sauce and add the remaining butter.
Step 10
Before adding the shrimp to the skillet, drizzle them with soy sauce. Mix them with the rice, trying to bury all the shrimp as deep as possible. After this, they need literally 30 seconds to turn pink — which means they are ready, and you can plate the rice.
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