Crispy fried rice squares topped with a fried shrimp, coleslaw for the best summer meal and it’s all gluten free. Not that rice isn’t gluten free, but it’s usually the ingredients that get added to it. Like sauces and seasonings that may make it unsafe for celiac disease and other dietary restrictions. Anyway, I am totally obsessed with this recipe and I feel like I could live on this for the next while!
Cook, some short grain sticky or sushi rice and flatten it into the bottom of a loaf pan. Cut it into squares, fry in hot oil and top with this amazing shrimp coleslaw. This combination is not only incredibly tasty, but it’s also super easy to make, especially when you cook the rice the day before.
This combination of savoury shrimp on top of a crispy fried rice square is a crowd-pleaser. I know it will become a new favourite in your recipe repertoire!
How to Make Crispy Fried Rice Squares
Cook the rice according to the package instructions. Then thoroughly flatten the cooled rice into a loaf pan, lined with plastic wrap. You need sushi rice for this to work properly. The amount of rice in this recipe makes the rice squares the perfect size!
Peel and devein the shrimp, and finely chop the vegetables to have everything prepped and ready to go before cooking.
In a medium sized frying pan, heat some oil over medium-high heat. Once the oil is very hot, add the rice squares. Next, add the shrimp to a separate pan with the butter and garlic and cook them until they turn pink and opaque. This should take about 2-3 minutes.
Once the shrimp are cooked, remove them from the pan and leave to cool.
Once the rice squares are golden brown on each side, leave them to cool.
Mix the coleslaw with finely chopped shrimp, mayonnaise, breadcrumbs and seasonings, then place the shrimp and coleslaw mix on top and enjoy!
You will probably need to make a double batch because you won’t be able to get enough of them!
Crispy Fried Rice Squares
Ingredients
- 1 cup sushi rice
- 1 tsp salt
- 1 tsp olive oil
- 1 cup cabbage, finely shredded
- 2 tbsp carrots, thinly shaved
- 1 small green onion, finely chopped chopped
- 1 celery stick, finely chopped
- 6 jumbo raw shrimp
- 1 tbsp butter
- 1 or 2 large garlic cloves, finely diced
- 2 tbsp GF breadcrumbs about 1 slice
- 2/3 cup oil for frying
- ¼ cup mayonnaise I used Hellmans which is GF
- 1 tsp hot sauce, plus extra for serving I used Franks hot sauce which is GF
- 1 small avocado sliced, for serving
Instructions
- Line a loaf pan with plastic wrap
- Cook the rice according to the packet instructions with the salt and olive oil.
- Cool the rice and spoon it into the loaf pan making it as flat and even on the top as possible
- Transfer the rice, with the plastic wrap onto a cutting board and cut it down the middle. Cut the rice again to create 8 squares
- Heat the oil in a frying pan so as the oil starts to ripple and is very hot.
- Careful place the squares into the hot oil and fry for about 4 minutes per side or until crispy and golden brown
- With a spatula, place the cooked rice squares onto a plate, lined with paper towel to soak up the oil.
- Leave the rice squares to cool while cooking the shrimp
- Add the shrimp to a separate frying pan with the butter and garlic, and cook the shrimp until they turn pink and opaque. This should take about 2-3 minutes.Allow the shrimp to completely cool
- Make the shrimp coleslaw by finely chopping the cooked shrimp and add it to a medium bowl with the mayonnaise, breadcrumbs, cabbage, carrot, celery and hot sauce. Stir to combine and chill for about 15 minutes.
- Top the crispy rice squares with the shrimp coleslaw, add a slice of avocado and an extra drizzle of hot sauce and enjoy immediately
- These rice squares will keep for a day in the fridge but they lose their crispiness. They are best eaten the dame day.
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