This is the best fried rice I've ever eaten. It requires some prep work, but it's very easy to put together once everything is prepped. Anyone I've served this to was impressed. The recipe was developed by ATK and modified slightly (ratios). If you have a rice-cooker and a fondness for spicy food, this is a must try. For a vegetarian option the shrimp can be substituted with tofu browned in butter, or left out entirely.
2 cups long-grain rice
1.5 tbsp soy sauce
1.5 tbsp brown sugar
1.5 tbsp fish sauce
1.5 tbsp molasses
1 lb raw, detailed shrimp
1 medium yellow onion
3 cloves garlic
1 tbsp sambal chili paste
0.25 cup chopped caramelized onions
2 tbsp vegetable oil
1 cup cherry tomatoes
Cook the rice in a rice cooker using less rather than more water around the mark. Allow to sit in cooker for 15 minutes after preparation. Spread out onto a cookie sheet and place into fridge. Collect in 30 minutes and store until used.
In a food processor blend cored jalapenos, onion and garlic cloves until a paste is formed.
Slice scallions. Cut cherry tomatoes in quarters.
Mix molasses, soy sauce, brown sugar and fish sauce. Set aside.
Heat on medium 1 tbsp oil in a skillet. When hot add 2 beaten, lightly-salted eggs. Cook until top is nearly set. Slide onto cutting board and roll into tight cylinder. Set aside. Cook the other two eggs the same way.
Add 1 tbsp of oil to the skillet and the onion-pepper paste. Cook until thickened. Add the sambal chili, mix in and add the drained shrimp. Cook for 4-5 minutes, until shrimp is almost completely done.
Add the molasses mix, heat until just bubbly. Add the rice immediately and mix until coated. Cook until heated through.
Mix in the scallions and caramelized onions. Top with the tomatoes and the sliced, rolled eggs. Serve with lime juice squeezed on top.