Thai Seafood Fried Rice

Let me start by saying that I know it has been a little while since I posted. Things have been a little crazy recently but I’m back. Actually…I got a text from a dear friend of mine who threatened our friendship if I didn’t post something sooo…here I am. In her defense I have been slacking.

So it’s a new year (in case you weren’t aware) and I’ve decided to make some changes in my life both spiritually and physically thanks to that very friend (we’ll call her J) as well as some other very important people in my life. More to come on that…but for now I’ll get into the food.

I’d say a about a month or so prior to the Christmas holiday, I was having a conversation with J and she was telling me about Dr. Sebi’s Electric Food diet. I was like, “Yeah girl…that sounds good” and before I knew it I had agreed to kick this thing off January 2nd for thirty days. Now this post isn’t really about the diet but I PROMISE I will get into that in my next post. No. No. This post is about my backsliding ways. Actually to be honest, I committed to an alkaline diet for the thirty days and I can’t talk enough about how great I feel.   As a result, I did make the decision to continue with it BUUUUUUUUUUT you know….sometimes…you just get a craving and for me that was Thai fried rice. So I broke the other day! I know! It’s alright. We aren’t perfect and quite frankly I’m not going to beat myself up over it because I’ve been doing really well. But damn if this Thai fried rice wasn’t good.

Thai Seafood Fried Rice

Adapted from food.com

Serves 2-3

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh Thai red chili pepper
  • 7 medium shrimp, peeled and deveined
  • 2 tubes of squid, cut into rings
  • 2 cups cold cooked brown rice
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon tamari (could use soy sauce or liquid aminos)
  • 2 tablespoons chopped shallots
  • 1/3 cup Thai basil
  • 1 tablespoon chopped fresh cilantro

Directions

  1. In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies, shrimp and squid and stir-fry until fully cooked.
  2. Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
  3. When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.

Notes:

  • Feel free to use whatever protein you like (chicken, beef, pork) or just throw some veggies in there.
  • I’ve been using tamari as a soy sauce substitute lately. If you’re on a gluten free diet just make sure you read the labels because all tamari is not created equally. You could also substitute liquid aminos. I’ll be honest, I haven’t quite figured out how to use liquid aminos properly. It is waaaay to salty for me but I’ll give it another go and probably not use the same amount that the recipe calls for in soy sauce or tamari.
  • I’ll let you in on a secret. If you have trouble cooking brown rice just go to Trader Joe’s and buy the microwavable packaged brown rice. It’s cooked perfectly and works really well for fried rice recipes. Plus, it’s exactly two cups of rice. So I’ve heard.  :)
  • You can substitute regular basil for Thai basil but I really think the Thai basil gives it that distinct flavor that you are looking for in a Thai fried rice.  I’ve noticed my regular grocery stores are carrying Thai basil now.

Enjoy!

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