8
INGREDIENTS
Ingredients
- 1 can (14 1/2 ounces) reduced sodium chicken broth
- 2 stalks lemongrass
- 1 cup Thai Kitchen® Jasmine Rice
- 1 egg
- 1 1/4 teaspoon sesame oil, divided
- 3/4 pound peeled cooked small shrimp
- 2 green onions, thinly sliced on the diagonal
- 1 tablespoon Thai Kitchen® Thai Kitchen® Gluten Free Premium Fish Sauce
INSTRUCTIONS
- 1 BRING stock and lemongrass to boil in medium saucepan. Reduce heat to medium-low. Stir in rice. Cover and simmer 15 to 20 minutes or until rice is tender, stirring occasionally. Remove lemongrass and finely chop, discarding hard root ends. Gently stir chopped lemongrass into rice. Partially cover pan; cool rice 15 to 30 minutes.
- 2 BEAT egg with 1/4 teaspoon of the sesame oil. Pour into hot large nonstick skillet sprayed with no stick cooking spray. Cook on medium heat, tilting skillet to form egg into thin pancake. Cook until set; turn and cook a few seconds longer. Remove egg pancake and roll up. Slice crosswise into thin strips. Set aside.
- 3 HEAT remaining 1 teaspoon sesame oil in same skillet on medium-high heat. Add shrimp and green onions; cook and stir 30 seconds. Add cooked rice; cook and stir 3 to 5 minutes. Add fish sauce and egg strips; cook and stir until heated through.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
