Thai Fried Rice with Shrimp

I found something at my supermarket called “stir fry oil” that is infused with garlic, onion, and ginger. I tried it with this recipe and, meh, don’t bother. You’d be much better off steeping some garlic, onion, and ginger in warm oil for a bit before fixing the recipe.  I had some red Thai jasmine rice, but any leftover rice would work.   The fresh herbs really make this recipe work; don’t skimp on them.

2 tbsp garlic oil
2 quarter sized slices of fresh ginger
3/4 cup thinly sliced carrots
2 dried hot red peppers, split
1 lb shrimp, peeled
1 1/2 cups cold cooked rice
1/2 cup sliced scallion tops
1/4 cup minced fresh herbs – I had 2 parts cilantro : 1 part basil : 1 part mint
1 tbsp Thai fish sauce

Heat the oil in a non-stick skillet and add the ginger, hot peppers, and carrots. Stir fry until the carrots are nearly soft. Add the shrimp and stir fry until they are cooked through.  Add the remaining ingredients and stir fry until they are hot.  Remove the hot peppers and ginger slices before serving.


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