Thai Shrimp Fried Rice

In a small bowl, whisk together brown sugar, soy sauce, lime juice, 1/2 teaspoon red curry paste and 1/8 teaspoon salt. In a separate small bowl, whisk together eggs and remaining red curry paste.

Chop the greens of the green onions on the diagonal; chop the white parts into 1-inch pieces and set aside separately.

Heat a large wok or nonstick skillet over medium-high heat. Add 2 teaspoons of canola oil; swirl to coat pan. Add the cooked rice and stir for 1 1/2 minutes, then transfer it into a large bowl. Add another 2 teaspoons oil into the pan. Add shallots and cook 30 seconds, stirring constantly until soft. Add shrimp and cook 2 minutes, until shrimp is heated through.

Add brown sugar-soy sauce mixture to pan. Bring to a boil, then reduce heat to a simmer. Simmer 2 minutes until liquid thickens and reduces slightly. Add contents of the pan into rice in the large bowl.

Return pan to medium-high heat. Add another 2 teaspoons oil, then add broccoli and red bell pepper. Stir 3 minutes until just tender. Add remaining 1/8 teaspoon salt, white parts of green onions and minced garlic. Stir 1 minute until fragrant. Return shrimp and rice mixture to the pan and stir ingredients until combined and heated through. Transfer all contents back into the large bowl.

Return pan to medium-high heat. Add remaining teaspoon oil; swirl to coat pan. Add egg mixture and cook 1 minute until eggs are just set. Transfer egg to a cutting board and roughly chop. Stir it into the shrimp-rice mixture along with half of the remaining chopped green onions. Serve with more green onions on top and lime wedges on the side.

Recipe adapted from Cooking Light.