A delightful twist on the classic Thai shrimp fried rice, this recipe incorporates vibrant herbs and a touch of spice for a flavorful meal.
Mix the fish sauce, soy sauce, and brown sugar in a bowl until the sugar dissolves.
Ensure the sugar is fully dissolved for a smooth sauce.
Heat a wok over medium-high heat and add oil. Sauté the garlic and chili until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the shrimp to the wok and cook until pink and cooked through.
Avoid overcooking the shrimp to keep them tender.
Add the carrots and stir-fry for a minute.
Cut the carrots into thin strips for quicker cooking.
Push the ingredients to the side of the wok and scramble the eggs in the empty space.
Cook the eggs until just set before mixing with the other ingredients.
Add the rice and sauce to the wok, mixing everything together.
Use a scooping motion to evenly distribute the sauce.
Stir in the green onions, cilantro, and white pepper. Serve with lime wedges.
Add a squeeze of lime juice for a fresh finish.
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