With some cold rice, you can make a simple Thai fried rice dish that’s easy to make. Rice you need to choose less soft rice, so keep in the refrigerator for about a night or cook a little water. If you pay close attention when going to the restaurant, many Asian restaurants cook quite dry rice. The reason is that they also use that rice to fry for guests, but do not have the time and area to store cold rice.
MATERIALS: 1 serving
The recipe is only approximate, so please remember to adjust to taste
2 bowls of cold rice
10 medium-sized shrimp, peeled
4-5 garlic cloves, crushed and chopped
2 eggs
3 tablespoons cooking oil
1 medium-sized tomato, squares (I use small tomatoes)
1 medium-sized onion, cubed
Chopped spicy chili (optional)
1 little cilantro and chopped scallions
1 teaspoon soy sauce (soy sauce)
2 tablespoons oyster oil
1-1.5 tablespoons fish sauce
1/2 teaspoon of sugar
1/2 teaspoon pepper powder
MAKING:
For cooking oil in the pan, add the garlic to the pan and fry the shrimp. Add 1 teaspoon of soy sauce and stir for the shrimp. Ripe shrimp poured on a plate. Do not cook for too long to shrink and dry shrimp.
Break the eggs in a pan, stir until dry. Next, add the tomatoes and onions and stir-fry until the onions are cooked, then let the rice cool down with fish sauce, oyster oil and sugar. Stir the rice gently.
Put the shrimp in the pan, turn over and turn off the heat. Add hot chili pepper, scallion, coriander, then scoop out a plate and enjoy.
