Thai Fried Rice

This recipe was requested by one of my most favorite people in my life so I thought I would post it here. Be prepared...this recipe is REALLY, REALLY good so if you take it to a potluck make sure to take copies of the recipe with you. I actually adapted this from Emerils "Shrimp Fried Rice Recipe".


THAI FRIED RICE

1 pound medium shrimp, peeled and de-veined OR Chicken
1 pound jumbo lump crab, picked of shells
1/3 cup peanut oil
1 tablespoon sesame oil
2 teaspoons chopped garlic
2 teaspoons grated ginger
1 teaspoon red pepper flakes
1/2 cup minced yellow onions
1/2 cup finely chopped carrots
2 Cans Coconut Milk – the full fat kind
4 cups jasmine rice
1 Tbs Green or Red Curry PASTE (Don’t use the powder)
1 - 2 tsp fish sauce depending on how much you like it
3 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons black pepper
3 eggs, scrambled firm, cooled and chopped

To cook the rice put the rice and coconut milk in a sauce pan. You will need to stir this together so the coconut milk gets dispersed. You will also need to add some water so that it is ABOUT half an inch above the rice and coconut milk mixture.In a large wok or large, non-stick skillet, heat the peanut and sesame oils over high heat. Add the garlic, ginger, 1/4 cup of the green onions and red pepper flakes, and cook, stirring continuously so they do not burn. Add the onions, carrots, and shrimp and continue to stir fry. When shrimp begin to turn pink, after about 30 seconds, add the rice and mix thoroughly. Add the soy sauce, curry paste, fish sauce, sugar and black pepper, and stir to mix well. Cook for 1 to 2 minutes. Gently fold in the crabmeat and the cooked eggs and just heat through.

~~~~I have made this recipe with all sorts of meats so if you don’t have the meat that is called for don’t worry. You can also add other veggies like broccoli or bell peppers. ~~~~~