A gourmet twist on a takeout favorite — this shrimp fried rice stack is buttery, garlicky, and packed with umami flavor in every layer.

Scale

1 lb shrimp, peeled and deveined

3 cups cooked jasmine rice (preferably day-old)

3 tbsp butter

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sesame oil

4 garlic cloves, minced

2 green onions, chopped

2 eggs, lightly beaten

Salt and black pepper, to taste

Optional: Red chili flakes for heat

Chopped fresh chives or parsley (for garnish)

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1. Heat 1 tbsp butter in skillet; scramble eggs and set aside.

2. Add 1 tbsp butter and cook shrimp until pink. Set aside.

3. Melt remaining butter and sauté garlic until fragrant.

4. Add rice and stir-fry until heated through and separated.

5. Stir in soy sauce, oyster sauce, sesame oil, salt, pepper, and chili flakes.

6. Return eggs and green onions to skillet; mix well.

7. Use mold to stack rice on plate. Top with shrimp.

8. Garnish with chives or parsley. Serve hot.

Use day-old rice for best texture and separation.

Do not overcook shrimp — they should be just opaque.

Pack rice tightly into the mold for a stable stack.