Shrimp Fried Rice with Nam Prik Pao and Crispy Lemongrass

Portions 4

Difficulté Moyen

Ingrédients

4 stalks lemongrass , bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced (about 90 g sliced lemongrass)
1/2 cup vegetable oil
3/4 pound medium shrimp, peeled and deveined
4 cups leftover cooked long-grain rice
1/4 cup store-bought or homemade nam prik pao (see note)
2 tablespoons fish sauce , plus more to taste
1 lime , quartered
1/2 English cucumber , peeled and sliced

1

In an 8-inch skillet or 1-quart saucepan, combine lemongrass slices and oil. Place over low heat and cook, stirring constantly, until lemongrass turns light brown, about 20 minutes. Pour lemongrass mixture through a fine-mesh strainer set over a medium bowl (lemongrass will continue cooking for a brief period after draining, so do not allow them to get too dark). Set aside.
2

In a 12-inch skillet or wok, heat 2 tablespoons of the reserved lemongrass oil over high heat until shimmering. Add shrimp and cook, stirring frequently, until shrimp starts to turn opaque, about 2 minutes. Add rice, nam prik pao, and fish sauce and stir until rice is thoroughly coated with nam prik pao. Season rice with additional fish sauce to taste.
3

To serve, garnish with fried lemongrass and slices of cucumber and lime wedges alongside.