1teaspoongarlic chili sauceor sriracha, more or less to taste
Chill the rice in the refrigerator for at least three hours, ideally overnight.
Heat 1 tablespoon of oil in a deep-sided, non-stick skillet over medium-low heat. Whisk the eggs and add it to the pan. Rotate the pan and use a spatula to lift the edges of the egg to allow the uncooked parts to spread. Once it is set on one side, give the egg a flip. Cook for another minute, then slide the egg onto a cutting board. Fold the egg in half or thirds and cut into strips. Set aside.
Return pan to the stove and heat 1 tablespoon of oil over medium heat. Add the shrimp, season with fish sauce (or salt) and pepper, and cook, stirring occasionally, for about 2-3 minutes, or until the shrimp is pink and just cooked (do not overcook). Transfer to a bowl and set aside.
Heat remaining tablespoon of oil in the pan over medium heat. Add the onion, garlic, corn, and bell pepper, and sauté, stirring occasionally. Cover while it cooks to allow the broccoli to steam and turn bright green.
When the onions are translucent and the broccoli fork tender, add the rice, soy sauce and chili garlic sauce. If the rice is too hard, you can add in a little water, a tablespoon at a time, to help soften. Stir to combine.
Add the egg, shrimp and sesame oil to the pan. Stir to combine. Adjust the seasoning with salt and chili sauce, if necessary.
Transfer to a serving plate and garnish with scallions. Serve immediately.
Can I make this not spicy?
Yes, of course. Simply omit the chili garlic sauce.
What kind of rice should I use for fried rice?
I recommend jasmine or brown rice. In this recipe, I used brown jasmine rice.How long is shrimp fried rice good for?Shrimp fried rice will last up to 5 days when properly stored in the refrigerator.