Stir-Fried Grains with Shrimp and Eggs
INGREDIENTS 4 shallots, thinly sliced
2 star anise pods (optional)
½ dried chile de árbol or ½ tsp. crushed red pepper flakes
5 tablespoons vegetable oil, divided
Kosher salt
12 oz. deveined peeled rock shrimp, or large shrimp, cut into ¾” pieces
4 cloves garlic finely chopped
2 tablespoons chopped peeled ginger
2⅓–3 cups cooked grains (such as sorghum, semi-pearled farro, or barley)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar
2 teaspoons toasted sesame oil
4 large eggs
1 red chile, with seeds, thinly sliced into rounds
1 cup fresh cilantro, basil, and/or mint leaves
Instructions
Combine shallots, star anise, if using, chile de árbol, and 3 Tbsp. vegetable oil in a large wok or skillet and cook over medium-high heat, stirring often, until shallots are golden, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; discard star anise and red chile. Season shallots with salt.
Increase heat to high; cook shrimp, garlic, and ginger in wok, tossing, until shrimp are cooked through, about 3 minutes. Transfer to another plate.
Heat 1 Tbsp. vegetable oil in wok; add grains, pressing evenly against bottom and sides of wok. Cook until grains crackle, about 1 minute; toss and press against pan again. Cook until lightly toasted, about 4 minutes. Add shrimp, soy sauce, vinegar, and sesame oil. Cook, tossing, until liquid is absorbed, about 1 minute.
Heat remaining 1 Tbsp. vegetable oil in a medium nonstick skillet over medium-high heat. Fry eggs until whites are set but yolks are still runny, about 3 minutes. Top grains with eggs, crispy shallots, red chile, and herbs.
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