This is a great recipe for leftover rice. At least I liked it. Riley was a little weirded out by the tiny eyes looking at him. Oh, well... I did use whole shrimps versus shrimp paste; I also didn't have any eggs, so we went without. 4 C cold, cooked rice 2 T olive oil 2 T butter 1 T minced garlic 3 T dried mini shrimp 3 shishito peppers, sliced soy sauce sliced cucumbers for garnish sliced tomatoes for garnish In a large flat bottom pan heat the olive oil. Add the garlic, shrimp, and peppers and cook until aromatic. Add the rice and butter. Break up the clumps of rice with a fork. Cook until completely heated through and sizzling. Season with soy sauce. Garnish with slices of cucumbers and tomatoes.