Khao Khluk Kapi - American Style

Ingredients

In this American adaptation of Khao Khluk Kapi, we have made a few modifications to suit the American palate. We have replaced some traditional Thai ingredients with American alternatives, such as using soy sauce instead of fish sauce for a familiar umami flavor. Additionally, we have incorporated a variety of colorful vegetables commonly found in American cuisine to enhance the visual appeal and nutritional value of the dish. We alse have the original recipe for Khao khluk kapi, so you can check it out.

• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, diced 1 small onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (150g) frozen peas and carrots 1 cup (150g) frozen peas and carrots
• 2 tablespoons shrimp paste 2 tablespoons shrimp paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 2 green onions, sliced 2 green onions, sliced
• 2 eggs, beaten 2 eggs, beaten
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the minced garlic and diced onion to the skillet and sauté until fragrant and translucent.
3. 3.
   Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. 4.
   In the same skillet, add the diced bell pepper and frozen peas and carrots. Stir-fry until the vegetables are tender.
5. 5.
   Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
6. 6.
   Add the cooked jasmine rice to the skillet and break up any clumps with a spatula.
7. 7.
   Stir in the shrimp paste, soy sauce, and sugar, ensuring that the rice is evenly coated with the sauce.
8. 8.
   Add the cooked shrimp back to the skillet and toss everything together until well combined.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Garnish with sliced green onions and serve hot.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and remove the shells before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For added flavor, you can marinate the shrimp in a mixture of soy sauce, garlic, and ginger before cooking.
• Feel free to customize the vegetables according to your preference. You can add or substitute with ingredients like broccoli, corn, or snap peas.
• To make it spicier, add a dash of sriracha or crushed red pepper flakes.
• Leftover rice works best for this recipe as it is slightly drier and less sticky.
• For a vegetarian version, you can substitute the shrimp with tofu or tempeh.

Serving advice

Serve the savory shrimp fried rice hot as a main course. It can be enjoyed on its own or paired with a side dish or salad.

Presentation advice

Garnish the dish with a sprinkle of sliced green onions and a wedge of lime for an appealing presentation. Serve it in a colorful bowl or on a decorative plate to enhance its visual appeal.