Crispy Rice with Spicy Shrimp
Crispy rice cakes are topped with a layer of fluffy egg and a creamy, savory shrimp and vegetable stir-fry. A perfect appetizer or main course.
Crispy rice cakes are topped with a layer of fluffy egg and a creamy, savory shrimp and vegetable stir-fry. A perfect appetizer or main course.
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Press cooked rice firmly into a rectangular glass dish to create a compact layer. Cover and chill to help it set.
Turn the chilled rice block out onto a cutting board and slice it into even rectangles.
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.
While the rice is cooking, heat a skillet over medium-high heat. Add 1 tbsp of oil and 1 tbsp of butter.
Add the chopped shrimp, frozen vegetables, soy sauce, and all-purpose seasoning to the skillet. Sauté until the shrimp is cooked through.
Transfer the cooked shrimp mixture to a bowl. Add the mayonnaise and sriracha, and stir to combine.
In a separate bowl, crack and whisk the eggs.
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.
Remove the omelet from the pan and slice it into rectangles roughly the size of the rice cakes.
To assemble, place the crispy rice cakes on a serving platter. Top each with a piece of egg.
Spoon a generous amount of the creamy shrimp mixture over the egg on each rice cake.
Garnish with furikake seasoning and a final drizzle of soy sauce before serving.
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