Recipe Vietnamese Rice with Shrimp (Seafood)

Required Ingredients:

• 1 (14.5 ounce) can chicken broth
• 3 stalks McCormick® Gourmet Collection® Lemon Grass
• 1 cup long grain rice, uncooked
• 1 egg
• 1 1/4 teaspoons sesame oil, divided
• 3/4 pound small peeled and cooked shrimp
• 2 green onions, thinly sliced diagonally
• 1 tablespoon nuoc mam (Vietnamese fish sauce)

Preparing/Cooking:

• In 2-quart saucepan, bring chicken broth with lemon grass to boil.
• Stir in rice.
• Reduce heat; cover and simmer 20 minutes or until liquid is absorbed.
• Remove lemon grass and finely chop (discarding hard root ends).
• Gently stir back into rice.
• Partially cover pan and cool rice 15 to 30 minutes.
• To make thin egg strips, beat egg well with 1/4 teaspoon sesame oil.
• Pour into hot, large non-stick skillet sprayed with non-stick cooking spray.
• Cook over medium heat, tilting skillet to form egg into thin pancake.
• Cook until set; turn and cook a few seconds longer.
• Remove egg pancake and roll up.
• Slice crosswise into thin strips.
• In same skillet, heat remaining 1 teaspoon sesame oil over medium-high heat.
• Stir-fry shrimp and green onions for about 30 seconds, just to heat.
• Add cooked rice and stir-fry for 3 to 5 minutes.
• Add nuoc mam and egg strips.
• Gently toss to combine and briefly heat.

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