Shrimp Fat Fried Rice
I am a big seafood fan, and I do love shrimp and ,like many other foodies, shrimp head is the best part to me. It is finger-licking good and add tons of flavors to many Thai dishes: Tom Yum, Shrimp Porridge,Pla Goong, etc. So whenever I chance upon fresh head-on shrimp here in Tokyo, I rarely let the opportunity to whip up something delicious slip by.
The recipe I am going to share with you today is one of my favorite meals, ever: Shrimp Fat Fried Rice (Khao Pad Mun Goong, ข้าวผัดมันกุ้ง) . Truth be told, most of the recipes in this blog are my faves, but I can make this over and over again without getting sick of the stuff! Perhaps, I like this fried rice so much because it 's so shrimpy and naturally flavorful.
Whenever I fire up this fried rice, I always use overnight long grain rice and I highly suggest you to do so. The overnight (or cooked earlier) rice has a chance to dry out a bit in the fridge. The heat and the seasoning will re-steam and hydrate it. If you try to use freshly cooked rice, you will end up with very soggy and clumpy fried rice like a downpour rained down on your wok.
Did I mention yet, I used very little seasoning and didn't add any bit of vegetable in my fried rice as I didn't want to dilute its prawny flavour. So to make a balanced meal, you can serve it with some fresh vegetable or a bowl of refreshing salad. I am sure you will love it.
Below is my Shrimp Fat Fried Rice Recipe.