Shrimp Fried Rice
- 300 grams Long grain rice
- 200 grams Peas (fresh or frozen)
- 2 eggs
- 1 teaspoon grated ginger
- 2 tablespoons Soy milk
- 2 tablespoons vegetable oil
- 1 handful mixed Fresh herbs (such as mint, coriander, Thai basil)
- 1 scallion
- 200 grams small shrimp (ready to cook peeled and deveined)
- 2 tablespoons Fish sauce
- freshly ground peppers
Rinse the rice and cook in boiling salted water according to package directions. In the last 5 minutes add the peas and stir.
Whisk together the eggs with the ginger and soy milk. Heat 1 tablespoon oil in a large hot pan. Pour in the eggs and let thicken, to create a thin omelet. Slide from the pan and let cool. Cut into thin strips.
Rinse the herbs, shake dry and pluck from the stems. Trim and rinse the spring onions and cut into thin rings. Rinse the shrimp and pat dry. Add the rest of the oil to the hot pan and saute the spring onions for 1-2 minutes, until al dente. Add the shrimp, mix, reduce the heat and saute until done, 2-3 minutes. Season with salt and fish sauce.
Mix in the well-drained rice and omelette. Garnish, season and serve with the herbs.