Crispy Rice with Spicy Shrimp | CookOS

Crispy Rice with Spicy Shrimp

Name: Crispy Rice with Spicy Shrimp
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Asian-Fusion
Ingredients: 2 cups cooked white rice; 1/2 lb raw shrimp, peeled, deveined, and chopped; 2 tbsp unsalted butter, divided; 2 tbsp vegetable oil, divided; 1 cup frozen mixed vegetables; 2 tbsp soy sauce; 1 tbsp all-purpose seasoning; 1/4 cup mayonnaise; 1 tbsp sriracha; 2 large eggs; Furikake seasoning, for garnish; Soy sauce, for drizzling

Crispy rice cakes are topped with fluffy scrambled eggs and a savory, spicy shrimp stir-fry with mixed vegetables. This quick Asian-fusion dish works equally well as an appetizer or light main course.

🌍Asian-Fusion 🏷️Crispy rice 🏷️Shrimp 🏷️Spicy shrimp 🏷️Appetizer Japanese-inspired

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Total

35 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

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Ingredients

2 cups cooked white rice
1/2 lb raw shrimp, peeled, deveined, and chopped
2 tbsp unsalted butter, divided
2 tbsp vegetable oil, divided
1 cup frozen mixed vegetables
2 tbsp soy sauce
1 tbsp all-purpose seasoning
1/4 cup mayonnaise
1 tbsp sriracha
2 large eggs
Furikake seasoning, for garnishoptional
Soy sauce, for drizzlingoptional

12 Ingredients

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Instructions

1
Press cooked rice firmly into a rectangular glass dish to create a compact layer. Cover and chill to help it set.
2
Turn the chilled rice block out onto a cutting board and slice it into even rectangles.
3
Arrange the rice rectangles in a single layer in an air fryer basket. Cook at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden and crispy.
4
While the rice is cooking, heat a skillet over medium-high heat. Add 1 tbsp of oil and 1 tbsp of butter.
5
Add the chopped shrimp, frozen vegetables, soy sauce, and all-purpose seasoning to the skillet. Sauté until the shrimp is cooked through.
6
Transfer the cooked shrimp mixture to a bowl. Add the mayonnaise and sriracha, and stir to combine.
7
In a separate bowl, crack and whisk the eggs.
8
In a clean skillet over medium heat, add the remaining 1 tbsp of oil and 1 tbsp of butter. Pour in the whisked eggs and cook to form a thin omelet.
9
Remove the omelet from the pan and slice it into rectangles roughly the size of the rice cakes.
10
To assemble, place the crispy rice cakes on a serving platter. Top each with a piece of egg.
11
Spoon a generous amount of the creamy shrimp mixture over the egg on each rice cake.
12
Garnish with furikake seasoning and a final drizzle of soy sauce before serving.

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Tips & Notes

Pro tips

Day-old rice crisps better than fresh; refrigerate cooked rice for at least 4 hours or overnight before frying.
Pat shrimp dry with paper towels before cooking to ensure they brown quickly and cook through evenly.
Cook eggs separately and gently—they should be just set and creamy, not rubbery, as they rest on the hot rice.
Spread rice thin (about 1/4 inch) on the pan for maximum crispiness; thicker cakes will be soft inside.

Substitutions

raw shrimp → scallops or diced chicken breast (adjust cooking time to 3–4 minutes until cooked through)
frozen mixed vegetables → fresh diced bell pepper, snap peas, or broccoli florets (same cook time)
sriracha → sambal oelek or hot sauce (use 1.5 tbsp for milder heat)
mayonnaise → sour cream or Greek yogurt (note: reduces richness slightly)

Storage & make-ahead

Store leftover rice cakes and shrimp mixture separately in airtight containers up to 3 days; reheat rice in a 350°F oven and shrimp on the stovetop over medium heat.