2021 Week 14 Newsletter
Recipe and Pic from Seonkyoung Longest
I LOVE Basil, and when I get to that point in the summer when I have had just about enough pesto and caprese salad (I know, is that even possible?) this is where I turn! This type of recipe typically calls for Thai Basil, but Italian Basil works just as well. If you don't have a shallot try subbing in some of the yellow onion from your box!
~Rae
3 to 5 garlic cloves
1 to 5 Thai chili to your taste
1 medium shallot
2 tbsp oyster sauce (you can substitute withvegetarian oyster sauce)
1tbsp fish sauce (you can substitute with Thai light soy sauce)
1 tbsp palm sugar or honey
1/4 tsp black or white pepper
2 tbsp unsalted butter
12 oz 16/20 extra jumbo shrimp, peeled & deveined
2 eggs
2 1/2 cups day old cold jasmine rice
handful basil
Pound garlic and thai chili together in a mortar and pestle. This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. You could carefully smash with knife and chop if you don’t have mortar and pestle. Set aside. Slice shallot and set aside along with garlic and chili.
Mix oyster sauce, fish sauce, palm sugar and pepper in a small mixing bowl, set aside.
Heat a large skillet or a wok over high heat until smoking. Add butter, garlic, chili shallot and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok.
Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together.
Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.
Toss in basil and turn off the heat. Keep tossing until basil is well combined with the fried rice.
Transfer to a serving dish and enjoy when it’s hot!