Shrimp fried rice loaf
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Red bell pepper; chopped | |
| 1 | tablespoon | Sesame oil |
| 1 | cup | Thinly sliced scallions |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Minced fresh ginger |
| 2 | teaspoons | Minced jalapeño pepper |
| 1 | tablespoon | Nam pla; (Thai fish sauce) |
| 1 | tablespoon | Reduced-sodium soy sauce |
| 1 | tablespoon | Lime juice |
| ½ | teaspoon | Grated lime peel |
| 3 | Eggs | |
| 3 | cups | Cooked white rice |
| ¾ | cup | Firm white bread crumbs |
| ½ | pounds | Cooked small or medium shrimp; diced |
| ¼ | cup | Chopped cilantro |
Directions
1. Preheat the oven to 350 degrees F. Coat a shallow 2-quart baking pan with nonstick vegetable spray. In a large skillet, heat the vegetable oil and cook the bell pepper, stirring occasionally, until just softened, about 3 minutes. Add the sesame oil, scallions, garlic, ginger and jalapeño pepper. Cook, stirring, for 1 minute. Stir in the fish sauce, soy sauce, lime juice and lime peel.
2. In a large mixing bowl, whisk the eggs, then add the rice, bread crumbs and cooked vegetable mixture. Use your hands or a spoon to blend the ingredients together. Blend in the shrimp and cilantro.
3. Spoon the mixture into the prepared baking pan. Bake until the top is browned and crusty, 35 to 45 minutes. Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve. Serve warm or cold.
To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 NOTES : This is another case of gilding the lily. Fried rice is fine, but I like the ingredients even better fashioned into a loaf. It gets a wonderfully crusty top and it's good cold, too. Best of all, it's yet another idea for using up the leftover rice that always seems to be present in my refrigerator.
Recipe by: “Everybody Loves Meatloaf” by Melanie Barnard Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 26, 1998