this was way yummy, with a lot of flavor. not to mention really easy. and yummy.
-2 Tbs. vegetable oil
-1/4 tsp. salt
-2 garlic cloves, minced
-2 small serrano chilies, seeded and chopped **(I substituted with some asian red chili sauce- we used 2 tsp and that was WAY TOO HOT. so, do as you like)
-1/4 lb. shrimp, peeled and deveined
-4 cups cold cooked long-grain white rice, crushed gently to break up any clumps **(we used basmati, which is traditionally indian rice... but really good!!!)
-1 to 2 Tbs. light soy sauce
-1 Tbs. fish sauce
-1/4 tsp. sugar
-2 green onions, including white and green portions, chopped
-1/2 cup firmly packed fresh Thai basil leaves
-1/4 cup coarsely chopped fresh cilantro (optional. we didn't use this to garnish.)
Heat a wok over medium-high heat. When hot, add the oil, salt and garlic. Stir-fry until the garlic is golden, about 30 seconds. Add the chilies and shrimp and stir-fry until the shrimp just turn pink, about 30 seconds.
Add the rice and stir-fry until heated through, 2 to 3 minutes. Add the soy sauce, fish sauce and sugar and stir-fry to combine thoroughly. Add the green onions and basil leaves and stir-fry until the leaves begin to wilt, 25 to 30 seconds. Transfer the rice to a serving bowl or platter and garnish with the cilantro. Serve immediately. Serves 4.
*courtesy of williams-sonoma