Shrimp and squid fried rice
Seasoned with Thai shrimp paste, this one bowl meal has everything. Protein, carbs, vegetables, flavor, color and texture. Cooking time is 10 minutes. Who can ask for more?
Servings 4 people
Ingredients
- 3 tablespoons cooking oil divided
- 2 large eggs beaten
- 1 shallot peeled and chopped
- 1 bell pepper deseeded and chopped
- 4 cloves garlic peeled and chopped
- 1 heaping teaspoon shrimp paste
- 250 grams shrimps (8.8 oz) shelled and deveined
- 200 grams squid (7 oz) cleaned and cut into bite-size pieces
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 cups day-old rice
- 1½ tablespoons seasoning (Knorr liquid seasoning is recommended but soy sauce is okay too)
- ½ cup shelled edamame
- torn cilantro to garnish
Instructions
- Heat a tablespoon of oil in a wok or frying pan.
- Pour in the beaten eggs and cook, stirring, just until set. Break into small pieces using your spatula then scoop out and move to a plate.
- Drizzle in the rest of the oil into the wok or pan.
- Saute the garlic, shallot, bell pepper and shrimp paste until the onion bits appear translucent.
- Spread the shrimps and squid over the vegetables, leave for ten seconds then turn up the heat and stir fry until the shrimps are pink and opaque.
- Spread the rice in the wok or frying pan and drizzle in the seasoning.
- Stir fry until the rice is heated through.
- Add the eggs and edamame and continue stir frying for another half a minute.
- Taste your shrimp and squid fried rice. Add more salt and pepper, if needed.
- Garnish with cilantro and serve at once.
