Ingredients
- 1/4 cup tamarind concentrate
- 2 tablespoons packed dark brown sugar
- 2 tablespoons fish sauce
- 1 tablespoon sambal oelek
- 1 tablespoon plus 1 teaspoon vegetable or extra-virgin olive oil, divided
- 1 bunch green onions, white and light-green parts cut into 1-inch lengths; dark- green tops thinly sliced and reserved for garnish
- 4 cups bean sprouts, divided
- 8 ounces peeled and deveined medium shrimp
- 2 eggs, beaten
- 4 cups cold cooked rice
- 2 cloves garlic, minced
- 2 cups chopped fresh spinach or pea shoots
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped unsalted roasted peanuts 1 lime, cut into wedges
Instructions
- In a small bowl, stir together the tamarind concentrate, brown sugar, fish sauce, and sambal oelek. Set aside.
- Heat 1 teaspoon of the oil in a large sauté pan over medium-high heat. Add the 1-inch green onions and 2 cups of the bean sprouts, and sauté until green onions are seared, about 3 minutes. Transfer to a plate.
- Heat another teaspoon of oil, and add the shrimp. Sauté until pink, about 3 minutes. Transfer to the plate with the green onions and sprouts.
- Add another teaspoon of oil and the beaten egg and cook, stirring, until scrambled. Transfer to the plate.
- Heat the remaining teaspoon of oil and add the rice. Sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the garlic and cook 1 minute more. Add the spinach or pea shoots and the vegetables, meat, and egg from the plate. Drizzle with the tamarind sauce. Cook, stirring until sauce is evenly distributed and everything is heated through.
- Divide fried rice among plates. Garnish with the remaining bean sprouts, cilantro, and peanuts, and serve with lime wedges on the side.
