Thai Style Shrimp and Vegetable Fried Rice
Since this was a Thai verison of Chinense Fried Rice, I paired this dish with Galangal. Galangal Essential Oil is an excellent candidate as a culinary essential oil for your pantry. The Galangal root is hard to find even in many Asian markets here in the US. It is akin to Ginger, but it’s skin is thinner and more flesh like with a reddish uwe. Ginger tends to be spicy where Galangal has a more floral note. It can make many of your asian dishes taste more exotic.
This Thai style Fried Rice is a great one pot meal for your family. The pineapple gives it a sweetiness to the sour/saltiness of the fish and soy sauce. If you like it spicy add more of the chili paste. I used the Galangal as part of the cooking process and at the end for more flavoring.
1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
Kosher salt
2 Tbs. coconut oil or another nut or vegetable oil
1 medium onion, halved and thinly sliced lengthwise (about 2 cups)
1 large scallion, thinly sliced
2 large cloves garlic, minced
2 Tbs. fish sauce; more as needed
5 drops of Galangal Essential Oil
1 tsp. chili-garlic sauce
1/2 cup of carrots, diced
1/2 cup of green beans, trimmed and cut into 1/2 inch pieces
3 cups day-old unsalted cooked jasmine rice
1-1/2 cups medium-diced fresh pineapple (about half a large pineapple)
1/2 cup whole cashews
1/4 cup soy sauce or tamari; more as needed
1/3 cup chopped fresh cilantro; more for garnish
Pat the shrimp dry with paper towels. Heat 1 Tbs. of the oil in a 12-inch skillet or wok over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate.
Heat the remaining 1 Tbs. oil in the skillet. Add the onion and cook, stirring frequently with a spatula, until browned on the edges but not completely soft, about 2 minutes. Add the scallion and cook, stirring, until browned and wilted, about 30 seconds. Combine 3 drops of the Galangal with the fish sauce. Add the garlic, galangal infused-fish sauce, and chili-garlic sauce and cook, stirring, until aromatic, about 30 seconds. Add the rice and cook, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes.
Stir in the shrimp and any accumulated juices, the pineapple and cashews. If you want to add more galangal at the end add 2 more drops to the soy sauce. Add it the rice dish. Season to taste with more soy sauce or fish sauce.
Remove from the heat and stir in the cilantro. Serve garnished with additional cilantro.
Next week I will use Ginger Essential Oil in Mixed Herb Salad with Honey Lime Dressing.
Happy Cooking!

