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Add a photoServings: 4
Ingredients
- 3 c. Cooked rice
- 1 Tbsp. Dry shrimp
- 1 Tbsp. Toasted sesame seeds
- 1 stalk fresh lemon grass
- 2 x Shallots, sliced
- 2 x Garlic cloves, chopped
- 2 tsp Sugar
- 2 x Fresh chilies
- 4 Tbsp. Vegatable oil
- 2 x Scallions, sliced
- 1 sm onion
- 2 Tbsp. Broth or possibly water
- 2 Tbsp. Nuoc mam (fish sauce) Freshly grnd black pepper Coriander sprigs
Directions
- Rub the cool rice with wet hands to separate the grains. Set aside.
- Soak the dry shrimp in warm water for 30 min. Drain.
- Remove outer leaves from lemon grass, trim, and mince.
- Grind together the shrimp, lemon grass, shallots, garlic, sugar and chilies.
- Heat 2 Tbsp. of oil in a wok or possibly skillet. Add in the scallions and stir-fry for 1 minute. Add in the lemon grass and dry shrimp mix and stir-fry for 5 min over high heat. Remove to a dish. Pour the remaining 2 Tbsp. oil into the wok. Add in the onion and stir-fry till translucent/soft. Add in the rice and stir-fry for 5 min.
- Stir in the broth, fish sauce and black pepper to taste. Add in the lemon grass and shrimp mix and the toasted sesame seeds. Stir to combine well. Transfer to heated platter.
- Sprinkle with additional black pepper and garnish with the corinader springs. Serve with Nuoc Cham (Lime sauce).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 195 | |
| Calories from Fat 12 | 6% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 35mg | 1% |
| Potassium 164mg | 5% |
| Total Carbs 40.02g | 11% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.85g | 3% |
| Protein 5.08g | 8% |
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