Garlic Shrimp Fried Rice
It's one of those dishes that I like to make when I'm really not in the mood to think too much and I happen to have some left over rice.
If you don't have slow cooked eggs sitting around you could take the more traditional route of scrambling eggs, or you can pan fry the eggs sunny side up and serve them on top of the rice. For salt you can use soy sauce, or salt instead of fish sauce, and for spices I like using anything from kimchi juice to curry to flavor my fried rice.
1 Tbs oil
4 cloves garlic sliced thin
6 medium shrimp cut into pieces
2 C of cooked rice
1/2 C chopped garlic chives (the thin flat kind a.k.a. Nira)
dash of white pepper
1 Tbs fish sauce
1 Tbs mirin
2 slow cooked eggs
Heat the oil in a frying pan over medium high heat and add the garlic. Fry the garlic slices until golden brown then transfer to a paper towel lined plate.
Fry the shrimp in the garlic flavoured oil until it’s barely cooked (just turns pink) then transfer to a plate.
Make sure there’s still enough oil left in the pan, then add the cooked rice and fry using a pressing motion (not a cutting motion) with a spatula to break up any clumps. Add the garlic chives, and pepper and continue to stir-fry until fragrant.
Add the shrimp back in and drizzle the fish sauce and mirin evenly over the rice and stir until the liquid has completely evaporated.
To plate the rice, press some rice into a ramekin or shallow bowl and invert onto a plate. Make an indentation in the middle of the rice with a spoon and break a slow cooked egg into it. Top with the garlic chips and serve.