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Simple, super quick, make ahead, versatile, fresh, gorgeous, sensationally delicious!
Being one of those cooks who's always exploring new and often uncharted culinary territory, I frequently get in a bit of trouble for the lack of repeated performances here at The Café. You see, there's always a stack of recipes torn out of magazines or pinned online that I want to try, and just as many swirling around in my brain; recipes I'm creating as I'm inspired by something fresh and delicious at the market, something sensational I try at a restaurant or often, something that seemingly comes to me from out of nowhere.
So when I make something three times in a two-week stretch of time, you can be sure it's something fabulous, something worthy of rave reviews, like this Thai-Style Shrimp & Asparagus Fried Rice w/ Golden Raisins & Cashews.
The rice needs to be cooked and cooled in advance, otherwise this meal comes together in a snap. If you're serving guests, it can be tossed together before the doorbell rings with the exception of the shrimp. Cook up the shrimp at the last minute, combine with the rice/veggie mix and serve with a scatter with fresh herbs and cashews. You will hear rave reviews, for sure!
It's simple, super quick, make ahead, versatile, gorgeous, fresh, sensationally delicious! Oops, I almost forgot to tell you, it makes fabulous leftovers, so you just might want to make a double batch!!
- 1 pound extra-large shrimp 26 to 30 per lb., peeled and deveined
- 2 tablespoons plus one teaspoon extra virgin olive oil
- 1 cup salted toasted cashew halves
- 1 pound fresh asparagus rough ends snapped off and thinly sliced on a long diagonal
- 1 medium sweet onion such as Maui or Vidalia, halved and fairly thinly sliced lengthwise (about 2 cups)
- 1 large bunch scallions thinly sliced on a diagonal
- 1 cup golden raisins
- 1 ½ teaspoons finely minced fresh garlic
- 1 ½ teaspoons finely minced fresh ginger
- 1 teaspoon Sriracha chili sauce available in the Asian section at most larger grocers
- 2 tablespoons fish sauce available in the Asian section at most larger grocers
- 3 cups day-old unsalted cooked jasmine rice I like to use jasmine rice
- 2 cups tiny frozen peas thawed
- ½ cup chopped fresh cilantro
- sea salt to taste
- small basil cilantro and mint leaves, for garnish
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Pat the shrimp dry with paper towels and season with ½ tsp. salt and a generous scatter of freshly ground black pepper.
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Heat one teaspoon of olive oil in a large skillet or wok over medium-high heat. Add cashews and a pinch of kosher salt. Stir continuously for one to two minutes until golden. Remove from pan to small bowl and set aside.
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Combine the fish sauce, garlic and ginger in a small bowl and set aside.
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Heat 1 tablespoon of oil in the same pan over medium-high heat until shimmering hot. Add the shrimp and cook, flipping once, until pink and opaque, 1 to 2 minutes. Transfer the shrimp to a plate. (If preparing ahead, skip this step and proceed to next step, see directions below.)
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Heat the remaining tablespoon of oil in the skillet until shimmering hot. Add the asparagus, onions, scallions and golden raisins and stir continuously for one minute. Add the fish sauce mixture and cook until aromatic, about 30 seconds.
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Add rice, stirring to break up any clumps, until the mixture is well combined and heated through, about 2 minutes. (If preparing ahead, add the rice but don't heat at this time, see directions below.)
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Add shrimp, peas and chopped cilantro, stir to combine.
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Taste and season with sea salt, if needed.
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Serve garnished with fresh herb leaves and a scatter of the toasted cashews.
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Notes:
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~ This dish is very versatile. Instead of shrimp it is delicious with shredded roasted chicken, roasted pork bits or as a vegetarian dish with a scrambled egg or two added just before serving. You can also substitute any other vegetables that are in season or add extra veggies. The original recipe calls for pineapple which is also quite delicious.
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~ To make ahead, prepare as directed, up to one hour in advance, omitting step four and stopping after step 6. Just before serving, cook shrimp. Add rice mixture to shrimp and heat over medium heat until hot. Finish with steps 8 and 9.
~ This dish is very versatile. Instead of shrimp it is delicious with shredded roasted chicken, roasted pork bits or as a vegetarian dish with a scrambled egg or two added just before serving. You can also substitute any other vegetables that are in season or add extra veggies. The original recipe calls for pineapple which is also quite delicious.
~ To make ahead, prepare as directed, up to one hour in advance, omitting step four and stopping after step 6. Just before serving, cook shrimp. Add rice mixture to shrimp and heat over medium heat until hot. Finish with steps 8 and 9.
Patty Price says
Love the Thai flavors and the very Spring like look of this dish- it's a beauty and a keeper for sure 😉
Dining Alone says
I love versatile dishes like this, once you get the basics you have numerous tasty meals!
Tricia @ Saving room for dessert says
I am so far behind in my reading! But I'm glad I didn't miss this lovely dish. I adore all the flavors - cashews, Srarcha shrimp - all of it. Yum!!! Hope that grandbaby is doing great 🙂
Ms Lemon of Make Mine Lemon says
Chris, I am pinning this. I have family that shrimp with anything is the favorite. Would you mind revealing the brand of fish sauce? I clearly do not know about it and I want a good brand.
The Café Sucré Farine says
Hello my friend! I am actually away from home right now with family so I can't check my bottle, but I don't think it really matters too much. I've used the brand I can get in the Asian section of my local grocer and I've used several kinds from the Asian store and I haven't seen much difference in the results. Just don't judge it by the smell as, honestly, it stinks!! But you don't use much and it doesn't give good a fishy taste like you would think, it instead is salty and imparts fabulous flavor that you can't quite identify. You'll see what I mean when you make this yummy fried rice!
Claire @ Claire K Creations says
Chris we used to always complain to mum that she never recreated anything. Her answer was always 'I can't remember exactly what I put in it.' If only she had a blog back then.
This looks so fresh and summery. Just what I need to ward off the chill that is creeping into the air over here.
Carol | a cup of mascarpone says
Can I pretty please have a plate of this for my dinner? Chris, this is stunning!
Liz Berg says
Yup, I always have a huge stack of "to try" recipes...and Bill just wants me to make some Nestles Toll House cookies. Your fantastic and flavorful rice looks worthy of repetition! Have a wonderful week, Chris!
Mr. & Mrs. P says
Who needs take out when you can make fried rice so easily at home! Delicious
Mr. & Mrs. P
http://www.cristyandmichael.blogspot.com
Mr. & Mrs. P says
Who needs take out when you can make fried rice so easily at home! Delicious
Mr. & Mrs. P
http://www.cristyandmichael.blogspot.com
Food, Fun and Life in the Charente says
That sounds just my kind of dish 🙂 Have a good week, Diane
Georgia | The Comfort of Cooking says
This looks so beautiful and delicious, Chris! I love all the bright, vibrant spring flavors too! Thanks for sharing.
Pam says
What a great combination of flavors & textures. It looks wonderful.
Angie Schneider says
I could eat this every day! Looks beyond delicious and satisfying.
twodogsinthekitchen says
Something you make a few times in a week has definitely got to be good! I am pinning this one too. I think your recipes are overtaking my boards...lol!! Which is fine by me 🙂
Sandra Lee says
Cook, eat and repeat sounds good to me!
Mi Ka says
Un plato fantastico! Se merece un 10 sin duda! Sano, rico y con muy buena pinta!
Besos!
Karen (Back Road Journal) says
This dish sounds so good. I never would have thought of raisins in Thai food...I'm sure it is delicious.
Denise Browning@From Brazil To You says
Chris: Every single time that I come here, my mouth waters like crazy. This time is no exception! Gorgeous fried rice...
Jill @ MadAboutMacarons says
Sensational, colourful and love all these ingredients - especially the asparagus, can never get tired (thai-rd?) of them at this time of year!
Jennifer@ Peanut Butter and Peppers says
I love it! I would never of thought of paring asparagus in a dish like this! It's just beautiful!
Nami | Just One Cookbook says
I love fried rice with shrimp, it cooks fast and it looks pretty too! I wish my fried rice looks as pretty as yours!
Pondside says
This sounds sooooo good. I have everything but the shrimp and the special sauce. Asparagus is everywhere right now, so I'm glad for new reasons to cook it.
Kim G. says
I love fried rice, it's so good and so fast to prepare. I love your version, aspargus are amond my favorite veggies!
Sue/the view from great island says
Oh gosh, I know better than to visit your blog when I'm hungry!!!
Laura (Tutti Dolci) says
Love the Thai flavors in your fried rice, Chris! Perfect for spring too with the asparagus and peas!