Rice for Breakfast it The Best

By Pailin's Kitchen · 20 min

Ingredients

Instructions

1. Pound the white peppercorns until fine, then add the garlic and cilantro stems or roots and pound until fine. Mix half of this paste into the small pieces of shrimp.
2. Sauté the shrimp pieces in a little oil until just cooked through. Deglaze the pan with a little stock as needed, scraping up the bits from the bottom. Set aside.
3. If using whole shrimp for garnish, sear them over medium-high heat until browned and cooked through. Set aside.
4. Bring the stock to a boil, add the other half of the paste and simmer for one minute.
5. Season with fish sauce and soy sauce, then taste and adjust.
6. When serving, bring the broth to a rolling boil over high heat, add the rice and shrimp, then bring back to a simmer and turn off the heat immediately.
7. Serve at once, as the rice keeps absorbing liquid. Ladle into bowls and top with the condiments as desired.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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