Diet
[x] Flexitarian + Omnivore
[O] Vegan: replace shrimp, fish + oyster sauce
[O] Vegetarian: replace shrimp, fish + oyster sauce
[O] Pescatarian: replace shrimp, fish + oyster sauce
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[O] Mediterranean
[x] Lectin Avoidance: avoid brown whole rice
[x] Oxalate Avoidance: wild and white are ok
[O] Purine Avoidance: avoid shrimp?
Ingredients
Mortar + Pestle
- 5 Cloves Garlic Pounded in mortar + pestle
- 1 Thai red chili This is fine for my family, hotter if you like up to 5 chilies. Pounded in mortar + pestle.
Mix Sauce
- 2 T oyster sauce
- 1 T fish sauce
- 1 T palm sugar Or use dark brown sugar as a replacement
- 1/4 t White pepper
Prep Veggies + Herbs
- 1 Lime Cut into four sections
- 1 medium shallot Cut in half, then slice both halves
- 1/2 bunch Thai Basil If not available use Italian Basil, use whole leaf
Prepare + Cook Protein
- 2 T unsalted butter
- 12 oz Jumbo shrimp (16/20) peeled & deveined
Cook Fried Rice
- 2 Eggs Whisked
- 2 C Jasmine rice Cooked, day-old, room temp
Instructions
Mortar + Pestle
- Pound sliced garlic cloves and Thai cili together in a mortar + pestle to form a natural chili and garlic sauce. (A portion will be used to cook the protein, then a portion added to the rice.)
Sauce
- In a bowl, combine the oyster sauce, fish sauce, palm sugar and pepper. Whisk well until the sugar is incorporated, then set aside.
Prep Veggies + Herbs
- Wash and pluck leaves from the Thai Basil bunch, keep whole and set aside.
- Peel the shallots, cut in half, and slice both halves. Set aside.
- Crack the two eggs in a bowl, whisk and set aside.
- Slice one lime into four sections
Cook Protein
- Wash, peel, devein the shrimp (if there are heads I remove those to suit American tastes).
- Place butter in a heated wok until it starts to turn brown, the add garlic, shallot, some of the chili paste, and shrimp. Mix the ingredients and cook everything for a bit, then move the contents to one side of the wok.
Cook Fried Rice
- Add the eggs to the work and more oil if needed. Scrample the eggs and chop up before mixing with the rest of the wok ingredients. You want little bits of yellow egg shine through.
- Add the days-old room temp rice and pour in the rest of the sauce mixture. Toss together until rice is evenly coated.
- Toss in the basil leaves and turn off the heat. Keep stirring (or tossing if you know how to do that with the wok) until basil is wilted and well combined with the rest of the ingredients.
- Taste to see if more of the chili mix needs to be added.
- Pour onto a serving plate with lime wedges and a condiment dish of Prik Nam Pla.
Nutrition
Calories: 302kcal | Carbohydrates: 31g | Protein: 23g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 311mg | Sodium: 1301mg | Potassium: 192mg | Fiber: 1g | Sugar: 3g | Vitamin A: 346IU | Vitamin C: 12mg | Calcium: 159mg | Iron: 3mg
