1 cup long-grain white rice
1 pound extra-large shrimp, peeled and deveined (tails left on)
5 tablespoons vegetable oil, divided
1 bunch broccoli, cut into florets
1 tablespoon thai chili garlic paste
Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return pan to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp is opaque throughout, 2 minutes. Remove from heat, add chili garlic paste and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.