Pretty Thai® Shrimp Fried Rice
1 cup dry jasmine rice
4 oz bacon
1 lb (16-20 Gulf Shrimp), peeled, deveined, sliced
8 oz tomatoes
4 oz mushrooms
4 toes garlic
3 oz Pretty Thai® Muay Thai Sauce
1 lime (quartered)
1 bunch cilantro
1 bunch green onion
1). Preheat oven to 425ºF. In a rice cooker, cook rice with 1 cup water.
2). In preheated oven, cook bacon until crispy. Reserve bacon fat and let bacon rest on a paper towel to sop up extra grease.
Prepare the Ingredients (mise en place):
1). Mince garlic
2). Slice shallots lengthwise
3). Slice mushrooms
4). Cut Green Onion on a bias and reserve for garnish.
5). Wash, dry, and cut cilantro. Finely mince stems to use in dish and reserve leaves for garnish.
6). Cut tomatoes into small pieces. If using grape or cherry, halve the tomatoes.
7). Cut bacon into thin strips.
8). Peel, devein, clean, and slice shrimp into 1/8"-1/4" pieces
Prepare the Dish:
9). In a large sauté pan or wok, add 1 tbsp of reserved bacon fat on med/high heat. Once fat is hot, add garlic and shallots and brown. Add shrimp to quickly brown. Immediately add cooked rice and combine well. Continue to move rice until it is toasted and brown (30 - 60 seconds).
10). Add Muay Thai Sauce, mushrooms, bacon, and tomatoes and combine well. Push mixture to one side of pan away from heat if possible, add more bacon fat and eggs. Cook the eggs over hard, breaking the yolks. Flip eggs once cooked and combine.
11). Add more sauce as needed for taste and moisture.
12). Remove from heat and plate. Add cilantro leaves and green onion for garnish. Squeeze lime on top and enjoy!
* Note: Other proteins can be added such as chicken thighs, pork, and steak. If adding these proteins, cook them completely in step 9 prior to adding the rice. Once rice is added the dish should only take a few minutes to complete.