GMA Recipe: Shrimp Fried Rice Loaf

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Shrimp Fried Rice Loaf
From "Everybody Loves Meatloaf" by Melanie Barnard
1998

This is another case of gilding the lily. Fried rice is fine, but I like the ingredients even better fashioned into a loaf. It gets a wonderfully crusty top and it's good cold, too. Best of all, it's yet another idea for using up the leftover rice that always seems to be present in my refrigerator.

Ingredients

1 tablespoon vegetable oil

1 red bell pepper, chopped

1 tablespoon sesame oil

1 cup thinly sliced scallions

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 teaspoons minced jalapeño pepper

1 tablespoon nam pla (Thai fish sauce)

1 tablespoon reduced-sodium soy sauce

1 tablespoon lime juice

1/2 teaspoon grated lime peel

3 eggs

3 cups cooked white rice

3/4 cup firm white bread crumbs

1/2 pound cooked small or medium shrimp, diced

1/4 cup chopped cilantro

Directions

1. Preheat the oven to 350 degrees F. Coat a shallow 2-quart baking pan with nonstick vegetable spray. In a large skillet, heat the vegetable oil and cook the bell pepper, stirring occasionally, until just softened, about 3 minutes. Add the sesame oil, scallions, garlic, ginger and jalapeño pepper. Cook, stirring, for 1 minute. Stir in the fish sauce, soy sauce, lime juice and lime peel.

2. In a large mixing bowl, whisk the eggs, then add the rice, bread crumbs and cooked vegetable mixture. Use your hands or a spoon to blend the ingredients together. Blend in the shrimp and cilantro.

3. Spoon the mixture into the prepared baking pan. Bake until the top is browned and crusty, 35 to 45 minutes. Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve. Serve warm or cold.

Yields: 6 servings.