Aficionados of Thai food will appreciate this simple dish.
Ingredients
4
to 5 tablespoons vegetable oil, divided
2
eggs, lightly beaten
2/3
cup uncooked, peeled medium shrimp, chopped into 3/4-inch pieces
3
cloves garlic
1
to 2 tablespoons minced fresh serrano chiles
4
to 6 cups cooked rice, chilled overnight
1
tablespoon sugar
1
tablespoon nam pla (fish sauce) (optional)
1
tablespoon soy sauce
1
(3-ounce) STARKIST Flavor Fresh Pouch® Tuna (Albacore or Chunk Light)
1/2
cup chopped dry-roasted peanuts
1/4
cup chopped fresh basil
2
tablespoons chopped fresh cilantro
Lime wedges for garnish
Prep & Cook Time
15 minutes
In wok, heat 1 tablespoon oil over medium-high heat; add eggs and cook, stirring, until partially cooked but still runny. Return eggs to bowl. Wipe out wok with paper towels. Add 2 tablespoons oil to wok; heat.
Add shrimp, garlic and chiles. Stir-fry until shrimp turn pink, about 3 minutes. Remove shrimp mixture; set aside. Add 1 or 2 tablespoons oil to wok; stir-fry rice, sugar, nam pla, if desired, and soy sauce until rice is heated through. Add tuna and peanuts; heat.
Return shrimp mixture and eggs to pan, chopping eggs into pieces with stir-fry spatula. Add basil and cilantro; toss gently to mix. Serve with lime wedges for garnish; squeeze juice on fried rice, if desired.
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