Hinode

Thai Fried Rice

I am using:

Prep time

15min

Cook time

15min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 4 cup Hinode Rice (any variety) (cooked)

  • 4 tbsp Canola Oil

  • 2 cup shitake mushrooms (sliced)

  • 2 tbsp garlic (finely chopped)

  • 2 cup Cherry Tomatoes (halved)

  • 16 oz Shrimp (peeled and deveined, roughly chopped)

  • 6 Green Onions (thinly sliced)

  • 8 tsp Fish Sauce

  • 4 tsp Soy Sauce

  • 1 cup fresh basil leaves (roughly chopped)

  • 1 cup Cilantro Leaves (roughly chopped)

  • 1 Cucumber (thinly sliced on a bias)

  • 1 Lime

Photo of Thai Fried Rice

Method

  • Heat 1 tablespoon of the oil in a wok or large sauté pan over medium high heat until hot but not smoking.

  • Add the mushrooms and cook until tender, 2 minutes. Add the garlic and cherry tomatoes, and stir-fry until the tomatoes begin to collapse, 2 minutes.

  • Add the shrimp and continue to cook until they begin to turn pink, 1 minute.

  • Remove the wok or pan from the burner, add the basil and cilantro, and toss to combine. Serve immediately, garnished with the cucumbers and a squeeze of lime.

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