Stephanie Izard’s Shrimp Fried Rice

Stephanie Izard’s take on Shrimp Fried Rice has a crispy addition you wouldn’t expect – toasted cereal! 🍤💥

Shrimp Fried Rice
Recipe Courtesy of Stephanie Izard
Level: Easy
Total: 25 min
Active: 25 min
Yield: 3 to 4 servings

Ingredients

1 stick (8 tablespoons) unsalted butter, softened
2 tablespoons Thai shrimp paste
2 cups rice and wheat flake cereal, such as Special K
Kosher salt
Neutral oil, for the pan
8 ounces large shrimp, cleaned and tails removed, butterflied
1/2 cup shredded carrot
1/2 cup cut green beans (1-inch lengths)
1/4 red onion, julienned
2 green Thai chiles, minced
One 9.9-ounce tray microwave rice, such as VeeTee, or about 2 cups day-old cooked jasmine rice
1 tablespoon fish sauce
Juice of 1/2 lime, or to taste
Fresh herbs, such as mint, basil and cilantro, for serving

Directions

Mix together the butter and shrimp paste in a bowl until smooth to make a compound shrimp butter. Set aside.

Heat a sauté pan over medium-high heat and melt 3 tablespoons of the compound shrimp butter. Add the cereal and sauté, tossing to evenly coat it with the butter, until toasted and starting to brown lightly, about 1 minute. Season with a little salt. Transfer the crunchy topping to a plate or tray.

Heat a large nonstick sauté pan over high heat and add a splash of oil and 1 tablespoon of the compound shrimp butter. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate and set aside.

Add another splash of oil to the pan, then add the carrots, green beans, red onion and chiles. Add a pinch of salt and cook until the vegetables begin to soften and have some color, 3 to 4 minutes. Add another splash of oil and the rice (make sure it’s broken up). Spread the rice across the pan to get some color, then add 2 tablespoons of the compound shrimp butter and stir-fry until a little browned, 3 to 4 minutes. Add the shrimp back to the pan and sauté to combine, about 2 minutes. Add the fish sauce and lime juice to taste.

To serve: Top with some of the crunchy topping and fresh herbs (I prefer mint/basil/cilantro… but whatever you have is great!).

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