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Thai Shrimp and Mango Fried Rice

The secret to Thai cooking is finding the right balance of flavours. In this recipe, sweet Thai chilli sauce complements shrimp, spinach, sugar snap peas, broccoli, peppers, mango and fragrant Jasmine rice. Garnish with chopped cilantro for a delectable dish.

Preparation Time: 15 minutes
Cook Time: 10 minutes
Freezing: not recommended
Serving: 6-8 servings

Ingredients:

•   2 eggs, beaten
•   5mL (1 tsp) sesame oil
•   45mL (3 tbsp) oil, divided
•   3 cloves garlic, finely chopped
•   454g (1lb) shrimp, deveined and shelled
•   1L (4 cups) cooked and cooled jasmine or Basmati rice
•   60mL (4 tbsp) soy sauce
•   45mL (3 tbsp) fish sauce
•   30mL (2 tbsp) sweet thai chili sauce, optional
•   1 bag Europe’s Best® Nature’s Balance Vegetables, cooked according to package directions
•   125mL (½ cup) roasted cashews
•   2 green onions, thinly sliced on diagonal
•   375mL (1 ½ cups) Europe’s Best Sunburst Mangoes, thawed and diced
•   Chili garlic sauce, optional
•   Garnish: chopped cilantro and bean sprouts, lime wedges, optional

Preparation:

1.  Combine eggs and sesame oil. Set aside.
2.  Heat 1 tbsp (15mL) oil over high heat in large wok or frying pan.
3.  Add garlic and stir fry until fragrant, about 1 minute.
4.  Add shrimps and cook until almost done, about 2 minutes.
5.  Push to the side of the wok and add egg mixture to the centre of the pan.
6.  Cook until set, about 1 minute and then break up eggs. Push to sides of wok.
7.  Add rice, and stir fry until warm.
8.  Add soy sauce, fish sauce and sweet thai chili sauce and stir to combine all ingredients.
9.  Add cooked vegetables, roasted cashews, green onions and mango.
10.  Stir fry until warm. Garnish with cilantro, bean sprouts and lime wedges. Enjoy!

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