Shrimp Fried Rice w/ Thai Basil

• Seafood

  • 8 oz Shrimp

• Produce

  • 2 cups Broccoli florets
  • 1 Onion
  • 1 cup Thai basil

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce, light
  • 1 tsp Soy sauce, dark

• Baking & Spices

  • 1/4 tsp Grounded white pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 4 tbsp Oil
  • 1 tbsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Other

  • 4 cups Cooked rice, cool and loosen

Found on thewoksoflife.com

Description

Ingredients

• 2 cups broccoli florets
• 4 tablespoons oil, divided
• 8 oz. shrimp, peeled and deveined
• 1 onion, thinly sliced
• 4 cups cooked rice, cool and loosen
• 1 tablespoon fish sauce
• 1 tablespoon of shaoxing wine
• 1 tablespoon sesame oil
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• ½ teaspoon salt
• ¼ teaspoon grounded white pepper
• 3 eggs, beaten
• 1 cup roughly chopped Thai basil

Directions

• Bring a pot of salted water to a boil. Blanch broccoli for 30 seconds and drain, rinsing under cold water to stop the cooking process.
• Heat your wok over high heat until smoking slightly and add 2 tablespoons oil. Cook the shrimp, making sure to get a good sear, until just barely cooked through. Remove from the wok and set aside.
• With the heat still on high, add another 2 tablespoons of oil and add the onion. Stir-fry for 2 minutes, until softened. Add the cooked rice to the wok, and mix, breaking up any large clumps of rice in the process. Add the fish sauce, shaoxing wine, sesame oil, soy sauces, salt and white pepper. Give everything a good stir.
• Add the egg to the rice and stir rapidly, so that the egg cooks and forms a kind of glaze over each grain of rice. Add the broccoli and shrimp back to the pan, along with the Thai basil. Give everything a final stir for another minute or two, and serve.