Shrimp-Tofu Fried Rice
4-5 cloves fresh garlic-chopped
½ cup fresh basil-chopped
¼ cup fresh ginger-chopped
¼ cup spring onions-chopped
½ lb. shrimp-raw-deveined, peeled and tail removed
1 container hard Tofu (Firm)
1 medium head broccoli-chopped
½ lb. fresh mushrooms-diced
1 small can diced bamboo shoots
Nap-Pla (Asian fish sauce)
Sesame seeds (to finish-optional)
Jasmine rice (previously cooked & cooled in fridge overnight is the best)
Heat oil together, add in half of the following: garlic, onions, and ginger. Cook till golden brown. Add tofu, and season with nap-pla, soy sauce, and Siracha sauce. Cook for about 3-5 minutes, remove and set aside.
Heat oil together, add in remaining half of the following: garlic, onions, and ginger. Cook till golden brown. Move to the side of wok, Add eggs to remaining oil, and wait till an omelet forms, flip & then add broccoli, bamboo shoots, and mushrooms. Stir. Add shrimp, cook for a minute, then add rice, tofu, and remaining sauces and seasonings. Cook for about 5-6 minutes, stirring constantly. Remove and serve immediately.