Whip up a zingy
shrimp fried rice

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This dish was prepared by chef John Armstrong of The Halekulani Hotel on "Hawaii's Kitchen" this week. The show airs at 5:30 p.m. Sunday on KHON/Fox. All the recipes may be found on the Web site, khon.com

Shrimp Fried Rice with Curry Sauce

1/4 cup EACH diced shiitake mushrooms, zucchini, carrots and yellow squash
6 cups white rice, cooked
1 tablespoon oyster sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
Pepper to taste
1 tablespoon chopped garlic
1/4 cup olive oil
16 shrimp, 13/15 size, grilled
1/2 cup sliced green onions
>> Curry Sauce:
1 onion, chopped
1 teaspoon EACH chopped ginger and lemon grass
4 lime leaves
1/4 cup chopped green onions
3 carrots, chopped
1 tablespoon EACH green curry paste and fish sauce
1 cup heavy cream
3 cups coconut milk
2 cups spinach, blanched
1 teaspoon green food coloring
1/4 cup cornstarch

To make sauce: Sauté onion, ginger, lemon grass, lime leaves, green onions and carrots. Add curry paste, fish sauce, cream and coconut milk. Bring to a boil; simmer 15 minutes. Add spinach and food coloring. Thicken with cornstarch; strain.

Sauté vegetables, then stir in rice. Add oyster sauce, soy sauce, sesame oil and pepper.

Sauté garlic in olive oil; add shrimp.

Place fried rice with sauce poured around the plate. Garnish with green onion. Arrange shrimp on top of sauce.

Nutritional information unavailable.

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