I love this dish.  Takes about 5-7 minutes to make and is perfect for work-lunch (yep, I’m eating this at my desk as I type this post) or a light dinner.  Since it doesn’t require a lot of oil, eggs or various sauces like your usual fried rice, it’s pretty healthy.  It’s super light and the cilantro makes it very refreshing.

Ingredients:

• 1/2 lb large shrimp (about 15-20 shrimp), peeled and deveined
• 1/2 tsp chili powder (you can substitute for paprika if you don’t want it too spicy)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tsp salt (more or less as you need)
• 2 cups pre-cooked rice (I used jasmine, but you can use any kind you have handy)
• 3-4 garlic cloves, sliced or crushed
• 1 onion, thinly sliced
• 1 cup cilantro (leaves and stems), chopped
• 2 tbsp oil

Instructions:

• Mix the shrimp, 1/4 tsp salt, chili, cumin and coriander and set aside.
• Heat 1 tbsp oil in a skillet or wok on medium high heat.  Add the marinated shrimp and fry until opaque, about 2 minutes each side (do not over cook the shrimp).  Remove from pan and set aside.
• In the same pan, heat 1 tbsp oil and add the onion and garlic.  Fry until onion is translucent and garlic is fragrant, stirring constantly so it doesn’t brown.  About 1 minute.  Then drop the rice and 3/4 tsp salt and toss well, about 1-2 minutes.  Add the shrimp and turn off the heat.
• Immediately add the chopped cilantro and mix well while the rice is still piping hot.  The cilantro will wilt in the heat of the rice.
• Serve with a wedge of lime.