Submitted by Lisa Shaftel
Adapted from Williams-Sonoma Savoring Series, Savoring Southeast Asia, by Joyce Jue (Time-Life Books, 2000).
1. 2 Tbs. vegetable oil
2. 1/4 tsp. salt
3. 2 garlic cloves, minced
4. 2 small serrano chilies, seeded and chopped
5. 1/4 lb. shrimp, peeled and deveined
6. 4 cups cold cooked long-grain white rice,
crushed gently to break up any clumps
7. 1 to 2 Tbs. light soy sauce
8. 1 Tbs. fish sauce
9. 1/4 tsp. sugar
10. 2 green onions, including white and green
11. 1/2 cup firmly packed fresh Thai basil leaves
12. 1/4 cup coarsely chopped fresh cilantro
1. 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.
2. 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.