Hinode Rice

Thai Fried Rice

CourseMain Meal
CuisineThai
Ready In TimeUp to 30 minutes
DifficultyIntermediate
VarietyCalrose Medium Grain Rice White, 90 Second Rice Pouches Microwavable Brown, 90 Second Rice Pouches Microwavable Jasmine, 90 Second Rice Pouches Microwavable White, 40 Second Rice Bowls Microwavable Brown, 40 Second Rice Bowls Microwavable Jasmine, 40 Second Rice Bowls Microwavable White, 2 Minute Rice Trays Microwavable Brown, 2 Minute Rice Trays Microwavable Jasmine, 2 Minute Rice Trays Microwavable White, Calrose Medium Grain Rice Hapa Blend, Fragrant Rice Jasmine, Fragrant Rice Basmati, Premium Specialty Rice Black, Short Grain Sushi Rice Koshihikari, 90 Second Rice Pouches Microwavable Chicken Flavored, 90 Second Rice Pouches Microwavable Spanish, Calrose Medium Grain Rice Brown, Premium Specialty Rice White & Wild, Premium Specialty Rice Sprouted Brown Calrose, Extra Long Grain Rice Whole Grain Brown, Extra Long Grain Rice Enriched White
Main IngredientSeafood, Vegetables

Servings	Prep Time
4People	15Minutes

Cook Time

15Minutes

Servings	Prep Time
4People	15Minutes

Cook Time

15Minutes

Ingredients

2cups Hinode Rice (any variety)cooked
2tbsp Canola Oil
1cup shitake mushroomssliced
1tbsp garlicfinely chopped
1cup Cherry Tomatoeshalved
8oz Shrimppeeled and deveined, roughly chopped
3 Green Onionsthinly sliced
4tsp Fish Sauce
2tsp Soy Sauce
1/2cup fresh basil leavesroughly chopped
1/2cup Cilantro Leavesroughly chopped
1/2 Cucumberthinly sliced on a bias
1/2 Lime

Instructions

Heat 1 tablespoon of the oil in a wok or large sauté pan over medium high heat until hot but not smoking.
Add the mushrooms and cook until tender, 2 minutes. Add the garlic and cherry tomatoes, and stir-fry until the tomatoes begin to collapse, 2 minutes.
Add the shrimp and continue to cook until they begin to turn pink, 1 minute.
Remove the wok or pan from the burner, add the basil and cilantro, and toss to combine. Serve immediately, garnished with the cucumbers and a squeeze of lime.

Recipe Notes

Recipe and photo by Ivy Manning