INGREDIENTS

2 tablespoons sunflower oil

8 garlic cloves, minced

1 large carrot, peeled and cut in 1-inch long julienne

8 large shrimp, peeled, deveined and chopped

6 cups Natural Life cooked red jasmine rice (2 cups uncooked)

1 bunch of chopped spring onions

2 tablespoons fish sauce

2 to 4 tablespoons chopped coriander

FOR THE GARNISH

Chopped coriander

Thinly sliced cucumber

Lime wedges

Chopped spring onions

Fish sauce with hot chilies

Chopped roasted peanuts

PREPARATION

Heat a large wok or large, heavy nonstick skillet. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp are pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the cooked  Natural Life red jasmine rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the spring onions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the coriander over the top, and serve, passing the garnishes of your choice. Diners should … definitely, squeeze lime juice onto their rice as it adds taste and aroma. Bon Appetit!