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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