-
1
In a small bowl, whisk together brown sugar, soy sauce, lime juice, 1/2 teaspoon red curry paste and 1/8 teaspoon salt.
-
2
In a separate small bowl, whisk together eggs and remaining red curry paste.
-
3
Chop the greens of the green onions on the diagonal; chop the white parts into 1-inch pieces and set aside separately.
-
4
Heat a large wok or nonstick skillet over medium-high heat.
-
5
Add 2 teaspoons of canola oil; swirl to coat pan.
-
6
Add the cooked rice and stir for 1 1/2 minutes, then transfer it into a large bowl.
-
7
Add another 2 teaspoons oil into the pan.
-
8
Add shallots and cook 30 seconds, stirring constantly until soft.
-
9
Add shrimp and cook 2 minutes, until shrimp is heated through.
-
10
Add brown sugar-soy sauce mixture to pan.
-
11
Bring to a boil, then reduce heat to a simmer.
-
12
Simmer 2 minutes until liquid thickens and reduces slightly.
-
13
Add contents of the pan into rice in the large bowl.
-
14
Return pan to medium-high heat.
-
15
Add another 2 teaspoons oil, then add broccoli and red bell pepper.
-
16
Stir 3 minutes until just tender.
-
17
Add remaining 1/8 teaspoon salt, white parts of green onions and minced garlic.
-
18
Stir 1 minute until fragrant.
-
19
Return shrimp and rice mixture to the pan and stir ingredients until combined and heated through.
-
20
Transfer all contents back into the large bowl.
-
21
Return pan to medium-high heat.
-
22
Add remaining teaspoon oil; swirl to coat pan.
-
23
Add egg mixture and cook 1 minute until eggs are just set.
-
24
Transfer egg to a cutting board and roughly chop.
-
25
Stir it into the shrimp-rice mixture along with half of the remaining chopped green onions.
-
26
Serve with more green onions on top and lime wedges on the side.
-
27
Recipe adapted from Cooking Light.
