I feel it necessary to to start off saying that this dish is delicious! I used rice that I cooked last night and kept in the refrigerator and frozen uncooked shrimp. I forgot to cut up the shrimp into thirds, but when eating it with chopsticks it doesn't really matter. I've never cooked with molasses before or used two serrano chiles in anything, but I would gladly do it again. Please go and make this deliciousness!
Things I learned from this dish:
I wish I would've used two scallions instead of one.
One lime wedge per person is not enough.
Cilantro probably would've been a good garnish.
Would I make this dish again?
Absolutely
The recipe:
Since this is another America's Test Kitchen Cooking for Two recipe it is not available online without paying for it. I feel it necessary to post the recipe in it's entirety because it's that good. I hope to not get in trouble for doing it!
2 shallots, peeled
2 green or red Thai chiles, stemmed (I used two serranos. two medium jalapeños is ok too)
2 garlic cloves, peeled
1 tbs packed dark brown sugar
1 tbs molasses
1 tbs soy sauce
1 tbs fish sauce
salt
2 large eggs
2 tbs vegetable oil
6 ounces extra-large shrimp (21-25 per pound), peeled, deveined, tails removed and cut into thirds
3 cups cooked white rice, chilled
1 scallion, sliced thin
lime wedges
1. Pulse shallots, chiles, and garlic in food processor until coarse paste forms, about 20 pulses, scraping down bowl as needed. Transfer mixture to small bowl and set aside. In second small bowl, stir together sugar, molasses, soy sauce, fish sauce, and 1/4 tsp salt. Whisk eggs and pinch salt together in medium bowl.
2. Heat 1-1/2 teaspoons oil in 12-inch nonstick skillet over medium heat util shimmering. Add eggs and gently tilt skillet to evenly coat bottom. Cover and cook until bottom of omelet is spotty golden brown and top is just set, about 1-1/2 minutes. Slide omelet onto cutting board and gently roll up into tight log. Using sharp knife, cut log crosswise into 1-inch segments, leaving segments rolled.
3. Heat remaining 1-1/2 tbs oil in now-empty skillet over medium heat until shimmering. Add chile mixture and cook until mixture turns golden, 3 to 5 minutes. Increase heat to medium-high, add shrimp, and cook, stirring constantly, until exterior of shrimp is just opaque, about 2 minutes.
4. Push shrimp to sides of skillet to clear center; stir molasses mixture to recombine and pour into center of skillet. When molasses mixture bubbles, add rice and cook, stirring and folding constantly, until shrimp is cooked, rice is heated through, and mixture is evenly coated, about 3 minutes. Off heat, stir in scallion and transfer fried rice to individual plates. Garnish with egg segments and lime wedges. Serve immediately.