Recipe
Crispy Rice with Shrimp and Vegetables
Golden Delight: Crispy Rice Stir-Fry with Succulent Shrimp and Fresh Vegetables
4.1 out of 5
Indulge in the flavors of Vietnamese cuisine with this delectable recipe for Crispy Rice with Shrimp and Vegetables. This dish showcases the unique technique of frying leftover rice to create a crispy texture, combined with succulent shrimp and vibrant vegetables.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Gluten-free, Dairy-free, Nut-free, Low-fat
Allergens
Shellfish (shrimp), Soy
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-protein
Ingredients
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2 cups (400g) cooked jasmine rice, preferably day-old 2 cups (400g) cooked jasmine rice, preferably day-old
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1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
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1 cup (150g) mixed vegetables (carrots, bell peppers, snap peas), thinly sliced 1 cup (150g) mixed vegetables (carrots, bell peppers, snap peas), thinly sliced
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3 cloves garlic, minced 3 cloves garlic, minced
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1 small onion, finely chopped 1 small onion, finely chopped
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon fish sauce 1 tablespoon fish sauce
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1 tablespoon oyster sauce 1 tablespoon oyster sauce
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1 teaspoon sugar 1 teaspoon sugar
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories (kcal / KJ): 320 kcal / 1340 KJ
- Fat (total, saturated): 8g, 1g
- Carbohydrates (total, sugars): 45g, 2g
- Protein: 18g
- Fiber: 2g
- Salt: 2g
Preparation
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1.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
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2.Add the minced garlic and chopped onion to the skillet and sauté until fragrant and golden brown.
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3.Increase the heat to high and add the shrimp to the skillet. Cook for 2-3 minutes until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
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4.In the same skillet, add another tablespoon of vegetable oil and increase the heat to high.
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5.Add the cooked rice to the skillet and spread it out evenly. Allow the rice to cook undisturbed for a few minutes until it starts to crisp up and turn golden brown.
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6.Stir the rice and continue cooking for another 5-7 minutes until it is crispy and golden.
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7.Push the crispy rice to one side of the skillet and add the mixed vegetables to the other side. Stir-fry the vegetables for 2-3 minutes until they are tender-crisp.
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8.Return the cooked shrimp to the skillet and add the soy sauce, fish sauce, oyster sauce, sugar, and black pepper. Stir-fry everything together for another 2-3 minutes until well combined and heated through.
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9.Remove from heat and garnish with fresh cilantro.
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10.Serve hot and enjoy the crispy rice stir-fry with shrimp and vegetables.
Treat your ingredients with care...
- Shrimp — Make sure to devein the shrimp properly before cooking to remove any grit or impurities.
- Jasmine rice — Using day-old rice works best for achieving the desired crispy texture. If using freshly cooked rice, spread it out on a baking sheet and let it cool completely before frying.
Tips & Tricks
- For an extra burst of flavor, add a squeeze of lime juice before serving.
- Customize the vegetable selection based on personal preference or seasonal availability.
- To make it spicier, add a dash of chili sauce or red pepper flakes.
- If you prefer a vegetarian version, substitute the shrimp with tofu or tempeh.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Serving advice
Serve the Crispy Rice with Shrimp and Vegetables as a main course, accompanied by a side of fresh salad or steamed vegetables. It can also be served with a bowl of Vietnamese dipping sauce (nuoc cham) for an extra tangy kick.
Presentation advice
To enhance the presentation, shape the crispy rice stir-fry into a mound on a serving platter and arrange the shrimp and vegetables on top. Garnish with fresh cilantro leaves for a pop of color.
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