Shrimp Crispy Rice

• portions: Recipe makes ~24 crispy
• temps total: 4 hours 52 minutes

Ingrédients

For the Crispy Rice:▪️1 Cup Uncooked White Short Grain Rice▪️2 Tbsp Rice Vinegar▪️1 Tbsp Sugar▪️1 tsp Salt▪️~1/2 Cup Avocado Oil▪️

For the Shrimp:▪️1 lb. Shrimp, peeled and deveined▪️3 Tbsp Best Foods Mayonnaise▪️2 Scallions, finely chopped▪️1 Tbsp Sriracha▪️1/2 tsp Soy Sauce▪️

On Top:▪️Micro-Greens▪️Sesame Seeds▪️

1️⃣ Cook rice according to package directions; in a separate bowl, mix together rice vinegar, sugar, and salt until the sugar and salt dissolve, then mix it with the cooked rice

2️⃣ Line a 9”x9” (or similar) baking dish with plastic wrap and press the rice firmly into one even layer; cover and refrigerate for at least ~4 hours (or overnight) until firm then remove from the dish and cut into ~24 rectangles

3️⃣ Bring a pot of salted water to a boil; add shrimp and cook 2-3 minutes until shrimp are pink with opaque white flesh

4️⃣ Drain the shrimp and place in an ice bath for 5 mins to stop cooking process, then dry well and roughly chop

Instructions

Mix together the Best Foods Mayonnaise, scallions, sriracha, and soy sauce, then add the shrimp and mix; taste and add more mayonnaise if you want it creamier; set aside in the fridge

In a large heavy pot (I recommend a pot because the rice has a tendency to splatter oil and the walls of the pot help to contain it) add 1/4 inch of avocado oil and heat over medium heat until temp reaches 350F; working in batches (don't over crowd the pot), add the rice and fry until golden brown on both sides (2-3 mins per side... use a spatula to loosen rice from pot if it sticks); place on a paper towel to drain excess oil

Serve crispy rice with a dollop of spicy shrimp, micro-greens, and a sprinkle of sesame seeds on top and enjoy!

20 minute prep time + 4 hour inactive time + 30 minute cook time

Ready to make your crispy rice dreams come true? Pick up a bottle of Best Foods Mayonnaise and enjoy this delicious app!