Fried Rice Mu Noi, made with shrimp.
Fried rice has infinite variations, but a good place to start is this recipe modified from a Yelp tutorial featuring Mu Noi Brunch, a Laotian restaurant in Auburn, ME. Chef Sayvepen Sengsavang has an interesting way with sauces and I’ve included the brands he recommends, but you’re also fine using your own favorites.
Ingredients:
2 c or more (we use closer to 4 c) cooked jasmine rice, at room temperature or chilled
2 T neutral vegetable oil
4 garlic cloves, peeled and minced
8 oz protein such as shrimp, chicken, pork or tofu, or a combination (optional)
2 eggs, uncooked
2 T oyster sauce (chef recommends Maekrua Thai Oyster Sauce or Healthy Boy Brand)
1 T light/thin soy sauce (chef recommends Kwong Hung Seng brand)
1 T dark soy sauce (chefrecommends Kwong Hung Seng brand)
1 T Golden Mountain seasoning sauce (or regular soy sauce)*
1 bunch (half a dozen) scallions, cut into rings, including some of the green
3 sprigs cilantro, coarsely chopped
Method: crack eggs into a bowl and whisk till thoroughly mixed. Heat oil to medium-high in a sauté pan, add garlic and cook till fragrant but not browned. Add protein and cook till about 2/3 done. Push protein and garlic bits off to the side, add a bit more oil if the pan is dry, and pour in beaten egg and heat, stirring, till it is cooked through like scrambled eggs. Add rice and scallions (save a few rings of scallion for garnish) and alternate stirring and flattening motions til the rice is nicely oiled and mixed with no white clumps remain. Add sauces and continue stirring/flattening till thoroughly incorporated. Serve hot, garnished with additional scallion rings and chopped cilantro.
*This is a personal favorite of ours, a soy sauce with added sugar and salt and “flavour enhancers”. Well worth adding to your Asian sauce library.
