- 2 T
- peanut oil (or canola oil)
- carrot (large, peeled and cut into 1-inch matchsticks)
- 6 oz
- shrimp (medium or large, peeled, deveined, and chopped - see note)
- 8 clv
- garlic (minced)
- 6 c
- cooked ruby red jasmine rice (or red Bhutanese or plain jasmine rice)
- 1 bn
- scallions (trimmed, sliced in half lengthwise, then into 1-inch lengths)
- 2 T
- fish sauce (see note)
- 4 T
- cilantro (chopped)
- cucumber (peeled and thinly sliced, for garnish)
- lime wedges (for garnish)
For a vegetarian take on this easy and delicious recipe, use pan-fried cubed tofu instead of the shrimp, and omit the fish sauce.
Heat a large, nonstick skillet or a large wok over medium-high heat until a drop of water evaporates immediately upon contact. Add the oil, carrot, and shrimp. Stir-fry about 2 minutes, until shrimp is pink and opaque. Stir in the garlic, and cook 15-30 seconds, until golden. Fold in the cooked rice, and stir-fry for 2 minutes: scoop rice up, press into the pan, and scoop up again. Fold in the scallions and fish sauce and cook for just 30 seconds. Transfer to a serving dish. Top with chopped cilantro and serve hot, with cucumber slices and lime wedges.
For a vegetarian version, use pan-fried cubed tofu instead of shrimp, and omit the fish sauce.
If sodium is a concern, omit the fish sauce -- the bulk of the sodium in this recipe comes from it.