Spicy Sriracha Shrimp Fried Rice

Ingredients

• Jasmine rice, cooked and chilled4 cups
• Shrimp, peeled and deveined1 lb
• Eggs, lightly beaten2
• Garlic, minced3 cloves
• Ginger, grated1 tsp
• Red bell pepper, diced1/2 cup
• Thai basil leaves, fresh1/4 cup
• Sriracha sauce2-3 tbsp (or to taste)
• Soy sauce2 tbsp
• Fish sauce1 tbsp
• Lime juice1 tbsp
• Vegetable oil2 tbsp
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Scramble eggs until just cooked, then remove and set aside.

2. 2

   Add the remaining 1 tbsp vegetable oil. Add shrimp and stir-fry until pink and cooked. Remove shrimp and set aside.

3. 3

   Add garlic, ginger, and diced red bell pepper to the wok. Stir-fry until fragrant and pepper is tender-crisp, about 2-3 minutes.

4. 4

   Add the chilled rice to the wok. Stir-fry for 3-5 minutes until heated through.

5. 5

   In a small bowl, whisk together Sriracha, soy sauce, fish sauce, and lime juice.

6. 6

   Pour the sauce mixture over the rice. Add the cooked shrimp and scrambled eggs back into the wok. Stir well to combine.

7. 7

   Stir in the fresh Thai basil leaves just before serving. Season with salt and black pepper to taste.