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Vietnamese-style
fried rice with baby shrimp, bamboo shoots, carrot, zucchini
and fresh cilantro (coriander).
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| 1
tablespoon soy
sauce |
| 2
tablespoons fish sauce |
| 2
tablespoons sweet chili sauce |
| ½
teaspoon ground black pepper |
| 2
tablespoons peanut or canola oil |
| 1
teaspoon sesame
oil |
| 1
carrot—diced |
| ½
zucchini—diced |
| ¼
cup canned bamboo shoots—rinsed, drained and diced |
| 1
scallion—thinly sliced on the diagonal |
| 2
cloves garlic—finely
chopped |
| 1
cup small frozen cooked and peeled shrimp—defrosted |
| 3
cups cold cooked rice (preferably left to cool in the
fridge overnight) |
| 2
tablespoons finely chopped fresh cilantro (coriander) |
MIX
together the soy sauce, fish sauce, sweet chili sauce and
pepper in a bowl. HEAT a wok or large frying pan over a high
heat then add the peanut or canola oil and sesame oil. ADD
the carrot and stir-fry for 2 minutes. ADD the zucchini and
stir-fry for 1 minute. ADD the scallion, garlic and shrimp
and stir-fry for 1 minute. ADD the rice and stir-fry for another
minute, tossing to separate the grains and combine well. ADD
the sauce mixture and stir-fry for 2 minutes, then stir in
the cilantro (coriander) before serving.
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