Garlic-Chile Shrimp & Broccoli with Crispy Rice
Ingredients
- 1 poundshrimp (large, peeled and deveined)
- 1 poundbroccoli
- 6 clovesgarlic
- 1red chile pepper (fresh, like fresno or thai)
- 3 tablespoonolive oil
- 2 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- ½ teaspoonhoney
- ½ teaspoonsesame oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
- 3 cupscooked rice (day-old, chilled preferred)
- 1 tablespoonsesame seeds
Prep
- 01
Mince 6 cloves garlic.
- 02
Slice 1 fresh red chile pepper into thin rings, removing seeds if you prefer less heat.
- 03
Cut 1 pound broccoli into bite-sized florets.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chilled cooked rice, spread it in an even layer, and let it sit undisturbed for 3–4 minutes until the bottom is golden and crispy. Stir, cook another 2–3 minutes until lightly browned throughout, then transfer to a serving bowl.
- 02
Return the skillet to medium-high heat and add the remaining 2 tablespoons olive oil. Add the shrimp, season with salt and black pepper, and cook for 1 1/2 to 2 minutes per side until just opaque and pink. Transfer to a plate.
- 03
In the same skillet, add the broccoli and sauté for 3–4 minutes, stirring occasionally, until starting to brown and tender-crisp. Push to the sides of the pan.
- 04
Add the minced garlic and sliced chile to the center of the skillet and cook for about 30 seconds until fragrant. Sprinkle in the red pepper flakes and stir to combine.
- 05
Return the shrimp to the pan. Add the soy sauce, rice vinegar, honey, and sesame oil. Toss everything together and cook for 1 minute until heated through.
- 06
Divide the crispy rice between bowls, top with the shrimp and broccoli mixture, and sprinkle with sesame seeds. Serve immediately.
Spice Tips
The recipe hits a moderate warmth from the fresh chile and pepper flakes. For deeper heat, add another pinch of red pepper flakes or a dash of hot sauce at the table. To dial it back, remove the chile seeds entirely or omit the fresh chile altogether and let the pepper flakes carry the heat.
Day-old chilled rice crisps best; if using fresh rice, spread it on a plate to cool first. For less heat, omit the fresh chile and rely on the red pepper flakes. Leftovers keep refrigerated for up to 2 days.