Garlic chive shrimp fried rice with garlic chips

Shrimp fried rice with garlic chips and a slow cooked egg on top
One of the best things about fried rice is that it can be made with just about anything and can be seasoned with an almost infinite combination of flavours. It’s one of those dishes that I like to make when I’m really not in the mood to think too much and I happen to have some left over rice–a night like tonight.

I addition to some rice from last night, I also had some slow cooked eggs and cooked shrimp sitting in the fridge so that’s how it got started. I’ve also been really digging the aroma of almost burnt garlic (a.k.a. garlic chips), so I wanted to add some of that flavor. To offset the garlic, shrimp and fish sauce I seasoned it with sansho powder which has a unique citrusy flavour and kaffir lime leaves which had my happy tastebuds trying to figure out if it tasted more Japanese or Thai.

If you don’t have slow cooked eggs sitting around you could take the more traditional route of scrambling eggs, or you can pan fry the eggs sunny side up and serve them on top of the rice. For salt you can use soy sauce, or salt instead of fish sauce, and for spices I like using anything from kimchi juice to curry to flavor my fried rice.

1 Tbs oil
4 cloves garlic sliced thin
6 medium shrimp cut into pieces
2 C of cooked rice
1/2 C chopped garlic chives (the thin flat kind a.k.a. Nira)
1 kaffir lime leaf sliced very thin
1/4 tsp sansho powder (Sichuan pepper)
dash of white pepper
1 Tbs fish sauce
1 Tbs mirin
2 slow cooked eggs

Heat the oil in a frying pan over medium high heat and add the garlic. Fry the garlic slices until golden brown then transfer to a paper towel lined plate.

Fry the shrimp in the garlic flavoured oil until it’s barely cooked (just turns pink) then transfer to a plate.

Make sure there’s still enough oil left in the pan, then add the cooked rice and fry using a pressing motion (not a cutting motion) with a spatula to break up any clumps. Add the garlic chives, lime leaves, sansho, and pepper and continue to stir-fry until the herbs are fragrant.

Add the shrimp back in and drizzle the fish sauce and mirin evenly over the rice and stir until the liquid has completely evaporated.

To plate the rice, press some rice into a ramekin or shallow bowl and invert onto a plate. Make an indentation in the middle of the rice with a spoon and break a slow cooked egg into it. Top with the garlic chips and serve.

  • http://www.souvlakiforthesoul.com/ Peter G

    The kaffir lime leaves would certainly add a Thai touch to this. And Thai chicken fried rice with copious amounts of chili and fish sauce is my favourite…

  • http://www.souvlakiforthesoul.com Peter G

    The kaffir lime leaves would certainly add a Thai touch to this. And Thai chicken fried rice with copious amounts of chili and fish sauce is my favourite…

  • http://lickmyspoon.com/ Lick My Spoon

    i am so intrigued about the slow cooked eggs! it looks and sounds incredible. is the yolk actually still runny? this may push me over the edge to finally buying an oven thermometer.

  • http://lickmyspoon.com/ Lick My Spoon

    i am so intrigued about the slow cooked eggs! it looks and sounds incredible. is the yolk actually still runny? this may push me over the edge to finally buying an oven thermometer.

  • http://canarygirl.com/ canarygirl

    Oh yeah, baby! Garlic chips—nicely browned, not quite burnt lend the best flavor to just about everything! Try it over a tuna steak sometime, with just a splash of white and a smidge of oregano. Lurve. Your rice sounds fantastic! I’m loving the toasty/citrusy combo.

  • http://canarygirl.com canarygirl

    Oh yeah, baby! Garlic chips—nicely browned, not quite burnt lend the best flavor to just about everything! Try it over a tuna steak sometime, with just a splash of white and a smidge of oregano. Lurve. Your rice sounds fantastic! I’m loving the toasty/citrusy combo.

  • http://www.everydaycookin.blogspot.com/ Darius T. Williams

    WAIT – garlic chips? did someone say garlic chips? OH YEA!!!

    -DTW
    http://www.everydaycookin.blogspot.com

  • http://www.everydaycookin.blogspot.com Darius T. Williams

    WAIT – garlic chips? did someone say garlic chips? OH YEA!!!

    -DTW
    http://www.everydaycookin.blogspot.com

  • http://voodoolily.blogspot.com/ Heather

    I’m all over that slow-cooked egg.

    I love blurring the edges of Asian cuisines (without it becoming too fusion-y) – this is such a gracefully executed way to show us how.

  • http://voodoolily.blogspot.com Heather

    I’m all over that slow-cooked egg.

    I love blurring the edges of Asian cuisines (without it becoming too fusion-y) – this is such a gracefully executed way to show us how.

  • http://www.sugarbar.org/ diva

    that looks just divine! i love fried rice and never go without lots of garlic in it. the slow cooked eggs are a brilliant idea. i’m thinking slow cooked eggs tmr for sure! x

  • http://www.sugarbar.org diva

    that looks just divine! i love fried rice and never go without lots of garlic in it. the slow cooked eggs are a brilliant idea. i’m thinking slow cooked eggs tmr for sure! x

  • http://allthingsnice.typepad.com/ Syrie

    A great combination of flavours Marc. I’m a big fan of sansho pepper and use it all the time. Beautiful photo.

  • http://allthingsnice.typepad.com Syrie

    A great combination of flavours Marc. I’m a big fan of sansho pepper and use it all the time. Beautiful photo.

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  • http://www.figandcherry.com/ Christie @ fig&cherry

    Sounds amazing! I’m a massive fan of kaffir lime leaves – they’re my favourite smell. I love adding a few torn ones to my rice cooker as they impart the most wonderful flavour.

    Ah, your famous slow cooked eggs put to another good use! ;)

  • http://www.figandcherry.com/ Christie @ fig&cherry

    Sounds amazing! I’m a massive fan of kaffir lime leaves – they’re my favourite smell. I love adding a few torn ones to my rice cooker as they impart the most wonderful flavour.

    Ah, your famous slow cooked eggs put to another good use! ;)

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I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!