A good way to take advantage of leftover rice is to combine it with fish and seafood, especially if they are shrimp!
This time we prepared a fried rice with shrimp seasoned with chili sauce, a dish that we loved because of its practical and quick preparation!
- 500 grams of medium shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 4 cups of white or brown rice, steamed, refrigerated
- 4 cloves garlic, finely chopped
- 1 teaspoon chili paste
- 2 large eggs, lightly beaten
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 medium scallions, chopped
- Salt and freshly ground black pepper to taste
- Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat, add minced garlic and stir until fragrant. Meanwhile, dice into small cubes.
- Add the shrimp to the pan, season with salt and black pepper and cook, stirring occasionally, until pink and just cooked through, about 3 minutes, then remove and set aside on a plate.
- Add the remaining tablespoon of oil to the skillet and heat for 1 minute, then add the chili paste and stir-fry until fragrant and hot, about 1 minute more.
- Add the rice, fish sauce and soy sauce and season with salt, then cook, stirring constantly, until the mixture is heated through, about 4 minutes.
- Push the rice mixture to one side of the pan, add the eggs and cook, stirring occasionally with a rubber spatula, until almost set, about 2 minutes.
- Season the eggs with salt and black pepper, then remove the skillet from the heat, stir the eggs into the rice mixture, add the reserved shrimp, measured lime juice and sesame oil, and stir to combine.
- Taste your shrimp fried rice and season with more salt and lime juice if needed, then garnish with the scallions and serve immediately.
- If you are a vegetarian food lover, we recommend substituting the shrimp with vegetables such as zucchinni, carrots, eggplant and tofu chunks.
- You can complement your shrimp fried rice by adding bacon, chopped ham and even more eggs.