- 1 pound large peeled, deveined raw shrimp
- ½ teaspoon kosher salt
- 2 cups day-old cooked jasmine rice, chilled
- 4 tablespoons toasted sesame oil, divided
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon warm water
- 1 cup thinly sliced green onion
- 1 cup coarsely shredded carrot
- ⅓ cup chopped fresh mixed herbs (such Thai basil, dill, and mint)
- Coarsely chopped cucumber
- Chili crisp, for garnishing - optional
- Pickled red jalapeños, for garnishing - optional
Pat the shrimp dry using paper towels. Toss together the shrimp and salt in a medium bowl until evenly coated. Refrigerate, uncovered, until ready to use.
Meanwhile, stir together the cooked, chilled rice and 2 tablespoons of the sesame oil in a large bowl until combined. Whisk together the fish sauce, lime juice, water, and 1 tablespoon of sesame oil; set aside.
Add the remaining 1 tablespoon of sesame oil to a large nonstick skillet or work and heat over medium-high heat. Add the shrimp and stir fry until no longer pink - about 4-5 minutes. Remove to a plate; set aside.
Add the oiled rice and stir fry until crisp. Add the green onion, carrot, and herbs; stir fry for 1-2 minutes or until fragrant. Add the shrimp and the sauce and stir fry for another 1-2 minutes or until everything is combined.
To serve, spoon into generous bowls and top with chopped cucumbers, chili crisp, and pickled jalapeños, if desired. Serve immediately.
- Yields: 2-3 servings
- Preparation Time: 20 minutes