This easy side-dish is the result of a happy failure. I had originally planned to make deep-fried rice balls, but the rice wasn’t sticky enough to hold together and I didn’t feel like making another batch.
So here’s an unconventional, but delicious, fried-rice dish.
Double the amounts for larger portions. The recipe, as written, is enough for a side-dish for two.
What you’ll need
- 1 cup rice, cooked (as opposed to 1 cup cooked rice)
- 2T spring roll sauce
- 1T fish sauce
- 1 egg, beaten
- 2 oz (about 4 medium) shrimp, shelled, deveined, cooked and chopped
- Whatever combination of the following, to your preference:
- 0.5 cups cilantro, chopped
- 2T onion, chopped
- 2T basil, chopped
- 2T lemongrass, chopped
- 2 large cloves garlic, minced
- 1 red jalapeno or Thai chili, de-seeded and chopped
What to do
This is the unconventional part: mix all the ingredients in a large bowl. Heat a wok or large frypan to about 325 degrees F before adding 2T neutral oil.
Add the rice and stir-fry it until the cilantro has wilted and the egg and onion are cooked through—about 5 – 7 minutes.
Serve hot.
Leave a Reply