SERVES 4 TO 6
If Thai chiles are unavailable, substitute two serranos or two medium jalapeños. Reduce the spiciness of this dish by removing the ribs and seeds from the chiles. This dish progresses very quickly at step 4; it’s imperative that your ingredients are in place by then and ready to go. If desired, serve the rice with sliced cucumbers and tomato wedges.
5 |
green or red Thai chiles, stemmed (see note) |
7 |
large shallots, peeled |
4 |
large garlic cloves, peeled |
2 |
tablespoons dark brown sugar |
2 |
tablespoons light or mild molasses |
2 |
tablespoons soy sauce |
2 |
tablespoons fish sauce |
Table salt |
|
4 |
large eggs |
½ |
cup vegetable oil |
1 |
recipe Faux Leftover Rice (recipe follows) |
12 |
ounces extra-large shrimp (21 to 25 per pound), peeled, deveined (click here), tails removed, and cut crosswise into thirds |
4 |
large scallions, sliced thin |
2 |
limes, cut into wedges |
1. Pulse the chiles, 4 of the shallots, and the garlic in a food processor until a coarse paste is formed, about 15 pulses, scraping down the sides of the bowl as necessary. Transfer the mixture to a small bowl and set aside. In a second small bowl, stir together the brown sugar, molasses, soy sauce, fish sauce, and 1¼ teaspoons salt. Whisk the eggs and ¼ teaspoon salt together in a medium bowl.
2. Thinly slice the remaining 3 shallots and place in a 12-inch nonstick skillet with the oil. Cook over medium heat, stirring constantly, until the shallots are golden and crisp, 6 to 10 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate and season with salt to taste. Pour off the oil and reserve. Wipe out the skillet with paper towels.
3. Heat 1 teaspoon of the reserved oil in the now-empty skillet over medium heat until shimmering. Add half of the eggs to the skillet, gently tilting the pan to evenly coat the bottom. Cover and cook until the bottom of the omelet is spotty golden brown and the top is just set, about 1½ minutes. Slide the omelet onto a cutting board and gently roll up into a tight log. Using a sharp knife, cut the log crosswise into 1-inch segments (leaving the segments rolled). Repeat with 1 teaspoon more reserved oil and the remaining egg.
4. Remove the rice from the refrigerator and break up any large clumps with your fingers. Heat 3 tablespoons more reserved oil in the now-empty skillet over medium heat until just shimmering. Add the chile mixture and cook until the mixture turns golden, 3 to 5 minutes. Add the shrimp, increase the heat to medium-high, and cook, stirring constantly, until the exterior of the shrimp is just opaque, about 2 minutes. Push the shrimp to the sides of the skillet to clear the center; stir the molasses mixture to recombine and pour into the center of the skillet. When the molasses mixture bubbles, add the rice and cook, stirring and folding constantly, until the shrimp is cooked, the rice is heated through, and the mixture is evenly coated, about 3 minutes. Stir in the scallions, remove from the heat, and transfer to a serving platter. Garnish with the egg segments, fried shallots, and lime wedges; serve immediately.