Recipe courtesy of Stephanie Izard
Recipe courtesy of Stephanie Izard
Watch how to make this recipe.
Shrimp Fried Rice
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 468
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 162 mg
- Sodium
- 586 mg
My go-to for any meal is fried rice. When I get it to-go at my Chinese-inspired restaurant, Duck Duck Goat in Chicago, I eat an entire serving while driving home. This rice is actually more Thai-inspired in flavor. Plump shrimp, shrimpy butter and a fun crunch from spiced cereal – it’s all that you crave with fried rice.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 468
- Total Fat
- 29 g
- Saturated Fat
- 15 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 18 g
- Cholesterol
- 162 mg
- Sodium
- 586 mg
Ingredients
Directions
- Mix together the butter and shrimp paste in a bowl until smooth to make a compound shrimp butter. Set aside.
- Heat a sauté pan over medium-high heat and melt 3 tablespoons of the compound shrimp butter. Add the cereal and sauté, tossing to evenly coat it with the butter, until toasted and starting to brown lightly, about 1 minute. Season with a little salt. Transfer the crunchy topping to a plate or tray.
- Heat a large nonstick sauté pan over high heat and add a splash of oil and 1 tablespoon of the compound shrimp butter. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate and set aside.
- Add another splash of oil to the pan, then add the carrots, green beans, red onion and chiles. Add a pinch of salt and cook until the vegetables begin to soften and have some color, 3 to 4 minutes. Add another splash of oil and the rice (make sure it’s broken up). Spread the rice across the pan to get some color, then add 2 tablespoons of the compound shrimp butter and stir-fry until a little browned, 3 to 4 minutes. Add the shrimp back to the pan and sauté to combine, about 2 minutes. Add the fish sauce and lime juice to taste.
- To serve: Top with some of the crunchy topping and fresh herbs (I prefer mint/basil/cilantro... but whatever you have is great!).
