A quick Thai-style fried rice with shrimp flavored with Nam Prik Pao—Thai chili jam.
Notes: Nam Prik Pao, also known as Thai chili jam, is available at most well-stocked Asian grocery stores and online. It also goes by "roasted chili paste" or "roasted chili paste in soybean oil."
4 stalks lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 90g sliced lemongrass)
1/2 cup (120ml) vegetable oil
3/4 pound (340g) medium shrimp, peeled and deveined
4 cups (720g) leftover cooked long-grain rice
1/4 cup (68g) store-bought or homemade nam prik pao (see note)
2 tablespoons (30ml) fish sauce, plus more to taste
1 lime, quartered
1/2 English cucumber, peeled and sliced
In an 8-inch skillet or 1-quart saucepan, combine lemongrass slices and oil. Place over low heat and cook, stirring constantly, until lemongrass turns light brown, about 20 minutes. Pour lemongrass mixture through a fine-mesh strainer set over a medium bowl (lemongrass will continue cooking for a brief period after draining, so do not allow them to get too dark). Set aside.
In a 12-inch skillet or wok, heat 2 tablespoons of the reserved lemongrass oil over high heat until shimmering. Add shrimp and cook, stirring frequently, until shrimp starts to turn opaque, about 2 minutes. Add rice, nam prik pao, and fish sauce and stir until rice is thoroughly coated with nam prik pao. Season rice with additional fish sauce to taste.
To serve, garnish with fried lemongrass and slices of cucumber and lime wedges alongside.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 1g||4%|
|Total Sugars 7g|
|Vitamin C 7mg||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|