Nytimes Crispy Rice With Shrimp Bacon And Corn
The Origins of NYTimes Crispy Rice with Shrimp, Bacon, and Corn
The NYTimes crispy rice with shrimp, bacon, and corn is a popular recipe that has been circulating online for years. This savory and crispy dish has become a staple for many food enthusiasts and home cooks. The recipe was first published in the New York Times in 2017, and since then, it has gained a cult following because of its perfect blend of flavors and textures.
The Secret to Achieving the Perfect Crisp
The secret to achieving the crispy texture of the rice in this dish is to use day-old rice. The rice needs to be completely dry to achieve the perfect crisp. When making this dish, it is important to cook the rice in a thin layer to ensure that it gets crispy all around.
Another important element is to use a non-stick pan that is large enough to allow for a thin layer of rice. Heat the pan over medium-high heat and add the cooked rice. Allow it to cook for about 10 minutes until it starts to turn golden brown.
The Flavor and Ingredients
This recipe is not just about the crisp, it also boasts a blend of savory flavors. The shrimp, bacon, and corn add a delicious seafood flavor to the dish, while the seasoning adds a bit of heat and tanginess. Here are the ingredients:
- 3 cups cooked rice, day-old
- 4 slices of bacon, diced
- 1 pound of shrimp, peeled and deveined
- 1 1/2 cups of corn kernels
- 1/4 cup of soy sauce
- 2 tablespoons of canola oil
- 1 tablespoon of Sriracha sauce
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
To start, cook the bacon in a non-stick skillet until it becomes crispy. Once done, set it aside and retain the bacon fat in the skillet. Add the garlic and cook for a minute until it becomes fragrant. Add the shrimp and corn and cook for about three minutes until the shrimp turns pink.
Next, mix in the rice and bacon, and stir well to combine. Add the soy sauce, Sriracha, salt, and pepper, and stir well again. Cook for another 2-3 minutes until everything is well combined and heated through. Serve hot and enjoy!
Conclusion
The NYTimes crispy rice with shrimp, bacon, and corn is a recipe worth trying. Its crispy texture and savory flavor make it a perfect dish for any seafood lover. The secret to achieving the perfect crisp is to use day-old rice and to cook it in a thin layer over medium-high heat. The blend of flavors and ingredients adds a delicious twist to the recipe that will make it a hit for any occasion.