How to make it

  • 1. Cook the rice by following the directions and measurements on the package, but cut back just slightly on the water. For fried rice, the rice should be less moist and a little more firm. You should make this ahead of time so the rice has some time to cool as the rice is much easier to work with when cool or just a little warm. After the rice is cooled, used a fork and fluff the rice to break up any clumps.
  • 2. Bring a pot of salted water to a boil. Blanch broccoli for 30 seconds and drain, rinsing under cold water to stop the cooking process.
  • 3. Heat your wok over high heat until smoking slightly and add 2 Tbs. oil. Cook the shrimp, making sure to get a good sear, until just barely cooked through. Remove from the wok and set aside.
  • 4. With the heat still on high, add another 2 Tbs. of oil and add the onion. Stir-fry for 2 minutes, until softened. Add the cooked rice to the wok, and mix, breaking up any large clumps of rice in the process.
  • 5. Add the fish sauce, shaoxing wine, sesame oil, soy sauces, salt and white pepper. Give everything a good stir. Add the egg to the rice and stir rapidly, so that the egg cooks and forms a kind of glaze over each grain of rice.
  • 6. Add the broccoli and shrimp back to the pan, along with the Thai basil. Give everything a final stir for another minute or two.
  • 7. Serve. See Photo
  • For my money, this is enough to feed four but my wife did up a few spring rolls and they went well. Next time I make this I’ll add a cup of Snow Peas at step #3.

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  • chuckieb 2 years ago
    LOVE "The Woks of Life". This rice sounds amazing RJ. I do despise broccoli though so shall leave that out (could maybe sub chopped bok choy). Thanks for sharing. Bookmarked to try.
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