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In a large heavy saucepan, heat the oil over medium high heat.
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Add the rice and cook, stirring occasionally, until the rice turns a light golden color, about 10 minutes.
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Add the onion, celery and garlic and continue to stir for 6 to 8 minutes. Add the vegetable or fish stock.
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Stir in the dried shrimp and reduce the heat to medium low. Cook the rice uncovered for about 5 minutes, taste for seasoning.
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Add salt if needed and pepper. Continue to cook undisturbed until almost all of the broth has evaporated and little air holes form in the surface.
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Add the frozen peas cover with a lid, reduce the heat to very low, and cook for 5 minutes. Remove from the heat set aside until ready to serve add cilantro and lightly fluff. Serve.