Cumin-Sichuan Shrimp Fried Rice

with Bird's Eye Chile & Marinated Radish

Cumin-Sichuan Shrimp Fried Rice

with Bird's Eye Chile & Marinated Radish

Tonight’s shrimp fried rice gets its delicious heat from two special ingredients: bird’s eye chile and cumin and Sichuan peppercorn sauce. First, we’re sautéing the chile with garlic and scallion as a base for the dish. Later, we’re stirring the sauce in with our rice, building another layer of warm, aromatic flavor. A topping of vinegar-marinated purple daikon radish completes each bowl with a bit of refreshing crunch—and a splash of gorgeous color. (Be sure to slice your radish very thinly, so that it softens a bit as it marinates!)

45 minutes

Ingredients

10 oz Shrimp
1/2 c Jasmine Rice
2 Garlic
1 Scallion
3 tbsp Cumin & Sichuan Peppercorn Sauce
3 tbsp Roasted Peanuts
2 tbsp Rice Vinegar
1 Bird's Eye Chile
1 Purple Daikon Radish
1/2 lb Napa Cabbage

Instructions

Prepare the ingredients & marinate the radish:

Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Cut out and discard the cabbage core; roughly chop the leaves. Roughly chop the peanuts. Cut off and discard the ends of the radish. Peel the radish; halve lengthwise, then thinly slice crosswise. Place in a bowl with the vinegar. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Cut off and discard the stem end of the chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the chile.

Start the rice:

While the radish marinates, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, white bottom of the scallion,and as much of the chile as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the shrimp:

While the rice cooks, rinse the shrimp and pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp and cook, stirring occasionally, 4 to 6 minutes, or until opaque and cooked through. Transfer to a plate. Wipe out the pan.

Cook the cabbage:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cabbage; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.

Finish the rice:

Add the cooked rice and cumin and Sichuan peppercorn sauce to the pan; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Using a spoon, evenly press the mixture into the pan. Cook, without stirring, 2 to 4 minutes, or until the rice begins to crisp around the edges. Add the cooked shrimp and stir to thoroughly combine. Turn off the heat; season with salt and pepper to taste.

Plate your dish:

Divide the finished rice between 2 dishes. Garnish with the peanuts, marinated radish (draining before adding), and green top of the scallion. Enjoy!