Careme

Instructions

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1. 1.

   Complete all prep before cooking: slice 1 medium cucumber into 1/4-inch half-moons; thinly slice 1/2 serrano pepper and the white and green parts of 1 green onion, keeping the parts separate; mince 2 garlic cloves; grate 1 teaspoon ginger; and pat 6 ounces shrimp dry. Juice 1/2 lime into a bowl and whisk with 2 teaspoons fish sauce, 1 teaspoon low-sodium soy sauce, and 1 teaspoon brown sugar.

2. 2.

   Rinse 1/2 cup jasmine rice. Combine the 1/2 cup jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. 3.

   While the grains simmer, heat 1 teaspoon neutral cooking oil in a skillet over high heat. Add the sliced 1 medium cucumber and 1/8 teaspoon kosher salt; stir-fry for 2 minutes, then transfer the skillet contents to a plate.

4. 4.

   Reduce the heat to medium-high. Add 1 teaspoon neutral cooking oil, the sliced 1/2 serrano pepper, the white part of 1 green onion, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1/4 teaspoon ground turmeric; stir-fry for 30 seconds.

5. 5.

   Add the patted-dry 6 ounces shrimp and stir-fry for 2–3 minutes, until opaque and at least 145°F. Pour in all of the prepared sauce, return the contents of the plate, and toss for 30 seconds, just until coated and hot.

6. 6.

   Fluff the cooked grains and spoon them into a shallow bowl. Top with the stir-fry, scatter over the green part of 1 green onion, and serve immediately.

Want more detail? See the temperature guide.