Spicy Fried Rice

In my twenties, I used to make fried rice all of the time– starchy, salty, spicy and with some egg, it was the perfect meal to whip up after a night at the bars. Hangover prevention– or cure, if you end up making it the next afternoon. It’s also a great way to use up leftover ingredients– unused rice from takeout or stirfry is the base to which many different vegetables and proteins can be added. It had been ages since I’d made fried rice, but I had a full container of white rice from some Thai food we’d ordered a couple nights before. I thought that a curry fried rice would be a perfect, simple meal for a rainy evening, even if I didn’t have to worry about preventing a headache the next morning.

Spicy Fried Rice

As always, adjust the spices accordingly to your tastes. 

  • Sesame oil
  • 2 eggs
  • 1 tablespoon grated ginger
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 chili pepper, diced
  • 3 garlic cloves, smashed and diced
  • Soy sauce
  • 4-6 shrimp, peeled and cut into small pieces
  • 1 tablespoon red curry paste
  • 2-3 dashes fish sauce
  • 2-3 cups leftover rice
  • 1/2 cup frozen peas

Scramble two eggs in a pan with a little sesame oil and set them aside. Dice the onion, carrot, chili and garlic. Place a large skillet on low heat and add oil, soy sauce, ginger and the diced veggies. (The amount of soy sauce and oil you use depends upon how much rice you have. For one standard takeout container, I used about 1 tablespoon of soy sauce and 2 tablespoons of oil.) As the onions soften, defrosted the shrimp (if needed) and cut them into small pieces before also tossing them into the pan. Mix in red curry paste and a couple dashes of fish sauce. Raise the heat, and add the rice, frozen peas and scrambled egg. Stir fry, tossing with wooden spoons to coat the rice. Serve hot and enjoy!

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