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Amanda Perrin: "This was delicious!!!! And so fast to make. I mad…" Read More
12Ingredients
8Minutes
640Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 garlic cloves
- 5 Thai chili (to your taste)
- 1 shallot (medium)
- 2 Tbsp. oyster sauce (you can substitute withvegetarian oyster sauce)
- 1 Tbsp. fish sauce (you can substitute with Thai light soy sauce)
- 1 Tbsp. palm sugar (or honey)
- 1/4 tsp. white pepper (or black)
- 2 Tbsp. unsalted butter
- 12 oz. jumbo shrimp (16/20 extra, peeled & deveined)
- 2 eggs
- 2 1/2 cups jasmine rice (day old cold)
- 1 handful holy basil (Thai basil or Italian basil)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories640Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol250mg83% |
Sodium770mg32% |
Potassium470mg13% |
Protein30g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate103g34% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A20% |
Vitamin C10% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Amanda Perrin 3 years ago
This was delicious!!!! And so fast to make. I made 1 cup of rice the morning of and the recipe makes enough sauce to use the whole cooked cup, so I say go bananas. We also used Siracha instead of chili’s and that worked well. My husband doesn’t eat shrimp, so put cut up rostoissere chicken in with the eggs, just before the rice, and that worked well. Also subbed the fish sauce for thai soy sauce. We’re in love!!
Absolutely delicious!! This is going in our regular meal rotation. When the rice is cooked ahead of time, it’s so so so fast to make.