Ingredients
- 2 tbsp. extra virgin olive oil
- 1 clove garlic, pressed
- 4 cups cooked basmati rice
- 1 cup chopped tomatoes
- 1 tsp sugar
- 2 tbsp. fish sauce
- salt and pepper to taste
- 1/4 cup toasted almonds, course chopped
- 1 pound roasted shrimp
- 1/2 cup peeled cucumber, chopped
- 1/4 cup your choice of herbs, chopped: cilantro, basil, mint, shiso leaf
Method
- Heat wok or large frying pan for 30 seconds, add olive oil and heat on medium for an additional minute.
- Add garlic to pan and cook for about two minutes while stirring, until lightly brown. Bring heat to medium high.
- Add basmati rice and stir to coat rice with olive oil and garlic. Cook for 3-4 minutes, stirring occasionally.
- Add tomatoes, sugar, fish sauce, salt and pepper and cook for an additional 2 minutes.
- Equally portion the rice and tomatoes into four large, shallow bowls. Add shrimp to each bowl and garnish with cucumber, almonds and herbs.