So many of us have had "Chinese" here in the US however real Chinese cuisine is hard to come by. Also not every fried rice is Chinese either in fact many other Asian cultures fry rice in their own way. I prefer Vietnamese style fried rice. Full of flavor, low on fat, and full of fresh ingredients. I do not use eggs with mine either because I can not stand the taste of egg yolks in any dish!
Ingredients:
2 hand fulls of medium prepared shrimp
1 hand full sweet onion cut into smaller chunks
Chopped yellow squash
2-3 tsp fish sauce
2-3 tsp soy sauce
1.5 tsp grated fresh ginger
Day old jasmine rice
Green onion
4 minced garlic cloves
Sweet chili sauce
Step 1:
In a very hot wok place 4-5 green onion stems, ginger, and a tad bit of oil. Let the aromatics permeate the oil, push to the side of the wok and add your shrimp. Sear shrimp and right before they are all the way done add soy sauce. The soy sauce should cook off quickly and leave a golden coloration to the shrimp. Remove and set to the side.
Step 2:
Let your wok get smoking hot again, add a bit more oil if needed and place your squash and sweet onion stir frying for about 15 seconds or so tossing often. Add garlic cloves toss for 6-7 seconds not any longer or the garlic will start to burn. Add your rice. You should not need any more oil if needed put a bit more with the veggies to start off with. Stir fry rice and veggies tossing often, add fish sauce, sweet chili sauce and continue to stir fry until the rice has a light golden brown coloration on the grains. Once you put the fish sauce and sweet chili sauce in only stir fry until the dish is coated well with these ingredients and no longer or you will burn the sugars in the sweet chili sauce.
Enjoy!
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