1 tablespoon light olive oil
1 cup uncooked white rice
1 onion, thinly sliced
1 (3 ounce) can diced green chilies with juice
1 tablespoon tamarind jelly
4 dash sesame oil
2 tablespoons cornstarch liquid
1 pound fresh shrimp, peeled, deveined and crushed
3 tablespoons sesame seeds
1 handful crushed red pepper (optional)
Heat olive oil in a medium saucepan over medium heat. Add rice; stir. Cover, reduce heat to medium-low and cook about 5 minutes. Remove rice and remove from pan.
Pat rice dry. Line a 9x13 inch pan with aluminum foil. Melt orange juice and oil in 1-quart saucepan over heat, stirring constantly, about 1 minute. Add shrimp and vegetables; continue stirring.
Pour cornstarch over rice, stirring all together. Stir in egg yolks, cornstarch mixture, tomato paste and sesame oil. Stirring frequently, bring sauce to a simmer. Remove from heat and stir in crushed red pepper, if desired.
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