Crispy Rice with Shrimp and Vegetables

Ingredients

• 2 cups (400g) cooked jasmine rice, preferably day-old 2 cups (400g) cooked jasmine rice, preferably day-old
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (150g) mixed vegetables (carrots, bell peppers, snap peas), thinly sliced 1 cup (150g) mixed vegetables (carrots, bell peppers, snap peas), thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 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

1. 1.
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
2. 2.
   Add the minced garlic and chopped onion to the skillet and sauté until fragrant and golden brown.
3. 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.
4. 4.
   In the same skillet, add another tablespoon of vegetable oil and increase the heat to high.
5. 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.
6. 6.
   Stir the rice and continue cooking for another 5-7 minutes until it is crispy and golden.
7. 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.
8. 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.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 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.