No fluff. Just texture. You press the rice down, hear it sizzle, and let it ride. Don’t mess with it too early or the crust won’t form. That’s the deal.

Then the shrimp. Spicy. Fast. Pan-seared in sesame oil with garlic popping around the edges. You stack them on top of the rice like you’re building a small mountain of heat and crunch. It’s not complicated, but it tastes like it took hours.

Active Time: 20 minutes
Total Time: 30 minutes
Servings: 2 to 3

Ingredients

Skip the grocery list overload. You probably have most of this already.

• 1½ cups day-old rice (cold and dry is what you want)
• ½ pound shrimp, cleaned and ready
• 1 tablespoon soy sauce
• 1 teaspoon chili garlic paste or sriracha
• 1 teaspoon rice vinegar
• 1 tablespoon sesame oil
• 2 tablespoons neutral oil (something like canola)
• 1 garlic clove, finely chopped
• 1 scallion, sliced thin
• Salt

Fresh rice turns soft. Don’t use it. Cold rice gets you that golden crust.

Instructions

Preparation

Mix shrimp with soy, vinegar, and chili sauce. Toss and let it sit for ten minutes.

Break the rice apart. No clumps. Use your hands if needed. Heat your skillet. Oil goes in. Once it shimmers, drop in the rice. Spread it out flat. Press down gently.

Cooking

Now wait. Don’t stir. Don’t flip. Let it cook untouched for four or five minutes. Check the bottom – should be golden and crisp. Break into chunks. Let other sides get some color too.

Grab another pan. Heat sesame oil. Add garlic. Let it go until you smell it, then drop in the shrimp. Flip after two minutes. Done after three more. Don’t overcook.

Serving

Layer crisped rice into bowls. Pile shrimp on top. Scatter scallions. Add more chili sauce if you’re into that sort of thing. A squeeze of lime works too.

Nutritional Value Per One Serving

You get a crunch. You get protein. No fluff.

Nutrition Facts

• Calories: 410
• Total Fat: 14g
• Saturated Fat: 2.5g
• Cholesterol: 110mg
• Sodium: 680mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 26g

Tips and Variations

Leave space in the pan. Crowding kills the crust.

• Use short-grain rice for tighter, crunchier pieces
• Try a soft-boiled egg on top – rich and smooth against the crunch
• Want bite? Add sliced cucumbers or radish after serving

Swap Ideas:

• Scallops or tofu instead of shrimp
• Kewpie mayo mixed with sriracha for a drizzled finish
• Crushed seaweed for a sharp, salty edge

Conclusion

This isn’t a quiet dinner. It cracks, sizzles, kicks, and disappears too fast. No leftovers. No regrets. Just heat, crunch, and flavor that makes noise.

Hungry for more? Browse our handpicked collection of delicious dinner recipes.