Ingredients: 1 cup (500ml) of water 1/2 cup (250ml) rice, preferably rice flour or rice vinegar 1 tbsp (15ml) coconut oil 1 tbsp.
(15g) unsalted butter, melted 1 egg 1/4 cup (60ml) ketchup 1 tbsp(5ml) vanilla extract (optional) Directions: Preheat the oven to 200 degrees Fahrenheit (77 Celsius) and line a baking sheet with parchment paper.
In a small saucepan, bring the water and rice to a boil, then lower the heat to medium and simmer for 5 minutes.
Add the coconut oil and continue to boil for 1 minute.
Meanwhile, in a large bowl, whisk together the rice vinegar, coconut oil, butter, eggs, ketchup, vanilla extract and salt.
Stir until smooth.
Add 1 tbsp of the ketchup to the rice and stir until it is well combined.
Heat the remaining 1 tbsp coconut oil over medium heat and stir in the remaining rice.
Add in the shrimp fried.
Stir well and cook for 5 to 10 minutes, or until the rice is golden brown and the shrimp are cooked through.
Transfer to a plate and serve.
Recipe Notes: For a less spicy version of this recipe, add the shrimp to a bowl of warm water and cook until they are cooked, about 5 minutes per side.