Cơm Chiên Tôm Xanh (Green Shrimp Fried Rice)
70% chuẩn vị · Vietnamese Fusion
A creative twist on Cơm Chiên Tôm, incorporating fresh herbs like cilantro and mint, and a touch of lime zest for a brighter, more aromatic flavor profile. The addition of green elements gives it a unique visual appeal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Jasmine rice, cooked and chilled4 cups
- Shrimp, peeled and deveined1 lb
- Garlic, minced3 cloves
- Eggs, lightly beaten2
- Fresh cilantro, finely chopped1/2 cup
- Fresh mint, finely chopped1/4 cup
- Lime zest1 tsp
- Fish sauce2 tbsp
- Soy sauce1 tbsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
Các bước
- 1
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Scramble the eggs until just cooked. Remove and set aside.
- 2
Add another 1 tbsp of oil to the wok. Add garlic and stir-fry until fragrant, about 30 seconds.
- 3
Add the shrimp and cook until pink and opaque, about 2-3 minutes. Remove and set aside.
- 4
Add the remaining 1 tbsp of oil to the wok. Add the chilled jasmine rice. Stir-fry for 3-5 minutes until heated through.
- 5
Stir in the fish sauce and soy sauce. Mix well.
- 6
Add the cooked shrimp, scrambled eggs, chopped cilantro, chopped mint, and lime zest to the wok. Stir-fry for 1-2 minutes until everything is combined and heated through.
- 7
Season with salt and black pepper to taste. Serve hot, garnished with extra fresh herbs if desired.
