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.
- 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
- 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.