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Thai-spiced fried rice with shrimp
A simple Thai-spiced fried rice with succulent shrimp, colorful vegetables, chopped cilantro (fresh coriander), and a drizzle of lime juice.

2 tablespoons fish sauce

1 tablespoon soy sauce
½ teaspoon superfine (caster) sugar
2 tablespoons peanut or canola oil
12 green beans—cut into ½-inch pieces
1 carrot—finely diced
2 cloves garlic—finely chopped
2 teaspoons Thai red curry paste
3 cups cold cooked long-grain rice
16 large cooked shrimp (prawns)—peeled and deveined
1 scallion (spring onion)—finely sliced on the diagonal
2 tablespoons finely chopped cilantro (fresh coriander)

1 tablespoon lime juice



MIX together the fish sauce, soy sauce and sugar in a small bowl until well combined. HEAT a wok or large skillet over a high temperature until very hot. ADD the oil and stir-fry the green beans and carrot for 3 minutes. ADD the garlic and curry paste and stir-fry for 1 minute. ADD the rice and stir-fry for a minute, tossing well to mix thoroughly. ADD the shrimp, scallion, and sauce mixture and stir-fry for 1 minute. REMOVE from the heat and stir through the cilantro and lime juice.




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