Firecracker Rice Recipes

FIRECRACKER SHRIMP AND RICE

Firecracker Shrimp and Rice image

You're a mere twenty minutes and one skillet away from this all-in-one spicy-sweet shrimp dinner.

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup light brown sugar
3 tablespoons fresh orange juice
2 tablespoons hot sauce, such as Frank's
2 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes, plus more for garnish
Kosher salt
1 1/4 pounds peeled and deveined small shrimp, tails removed
3 tablespoons cornstarch
1/4 cup vegetable oil
1 1/2 teaspoons grated fresh ginger
3 cloves garlic, grated
3 cups cooked basmati rice
1 bunch scallions, cut into 1/2-inch pieces
Sriracha and fresh cilantro leaves, for garnish

Steps:

Whisk together the brown sugar, orange juice, hot sauce, rice vinegar, red pepper flakes and 1/2 teaspoon salt in a medium bowl; set aside.
Dry the shrimp well with paper towels and add to a large bowl. Sprinkle the cornstarch over the shrimp and toss to coat.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering. Fry the shrimp in the hot oil until pink, about 1 minute per side. Add the ginger and garlic. Cook, stirring, until fragrant, about 1 minute. Add the sauce mixture, rice and scallions and cook until warmed through, about 3 minutes.
Top with more red pepper flakes, a drizzle of sriracha and cilantro leaves.

FIRECRACKER RICE

FIRECRACKER RICE image

Yield 4

Number Of Ingredients 13

Ingredients

2 tbsp cup Vegetable oil
2 garlic cloves diced
1 Egg lightly beaten
8oz Prawns peeled & deveined
or
8oz Chicken breasts sliced (white meat)
1 Onion diced fine
2-4 Chili peppers (Birds Eye or Thai)
1/2 diced Cabbage
1/2 diced Bok Choy
1 Lg Leek thin sliced (use up to light green)
1/2 tsp salt
4 cups Long grained Rice pre cooked

Steps:

Pre cook rice and cool. I use Basmati rice. Coat wok with a little oil, cook egg into thin omelete. Cool and shred. Heat the remaining oil in the wok and fry all the other ingredients (except rice.) Cook until onions translucent/tender. Add rice and stir until hot through, adding the shredded egg with enough time to reheat.

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