Weeknight Shrimp Rice

This is the sort of dinner that earns a permanent place in the weeknight rotation: one pan, a short shopping list, and enough flavour to feel like more than a fallback meal. Cold cooked rice gives the best texture, so this is especially handy when there is a container left from yesterday.

Ingredients

• 300 g peeled raw shrimp
• 3 cups cold cooked long-grain rice
• 2 tablespoons neutral oil
• 1 small onion, thinly sliced
• 2 spring onions, sliced, whites and greens separated
• 2 garlic cloves, finely chopped
• 1 teaspoon grated fresh ginger
• 2 eggs, lightly beaten
• 2 tablespoons tamari or certified gluten-free soy sauce
• 1 teaspoon toasted sesame oil
• A handful of parsley or coriander
• Lime wedges, to serve

Method

Pat the shrimp dry and season lightly with salt. Heat one tablespoon of oil in a wide frying pan over medium-high heat. Cook the shrimp for one to two minutes per side, until pink and just firm, then transfer them to a plate.

Add the remaining oil, onion, spring-onion whites, garlic, and ginger. Stir-fry for two minutes. Push everything to one side, pour in the eggs, and scramble until softly set.

Break up the cold rice with your hands before adding it to the pan. Toss over high heat for three to four minutes, allowing a few grains to toast. Return the shrimp, add the tamari and sesame oil, and toss until everything is hot.

Finish with the spring-onion greens, herbs, and a squeeze of lime. Serve straight away.

A useful shortcut

No leftover rice? Spread freshly cooked rice on a tray and chill it for 20 minutes. A drier surface keeps the grains separate in the pan.