Vietnamese-style fried rice with baby shrimp, bamboo shoots, carrot, zucchini and fresh cilantro (coriander).

1 tablespoon light 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 minutes. 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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