Ingredients
Units
Scale
- 2 cups cooked rice, day-old
- 2 tablespoons all-purpose flour
- 1 egg, slightly beaten
- 1 tablespoon grapeseed or canola oil
- 2 cups coconut milk (full-fat or low-fat)
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- Juice from 1 lime, ~2 tablespoons
- Cilantro and scallions, for garnish
- Protein – Sauteed shrimp or Broiled salmon
- Sauteed bok choy
Instructions
- Start with cooked rice – the stickier the better! Put cooked rice in a bowl, sprinkle flour over the rice, add in slightly beaten egg and knead rice with hands, mixing ingredients together.
- Shape rice into small, round, flat pieces.
- Heat vegetable oil in a skillet.
- ‘Pan-fry‘ the rice cakes over low heat for 2 to 3 minutes. Flip the rice cakes and pan-fry for a couple more minutes, until cakes are warmed through.
- Turn up the heat to medium and fry, flipping halfway through, until crispy and golden on both sides.
- Make the broth in another sauté pan. Whisk coconut milk with 1 teaspoon of turmeric, the lime juice, and pepper to taste. Bring to a simmer to warm the broth up.
- Cook your protein and vegetable. Heat oil (depending on how much you’re cooking) the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, until opaque, about 3 minutes. Transfer the shrimp to a plate. In the same sauté pan, add another tablespoon of oil and sauté the bok choy for 2-3 minutes on each side as well.
- Serve – Ladle the broth, about 1/2 cup per person into a bowl, add the rice cakes, seared shrimp and bok choy for a complete meal. Garnish with cilantro and scallions.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner