Shrimp and Crispy Rice With Citrus

Here’s an idea inspired by tahdig, socarrat, and other forms of crispy, crusty scorched rice prized ’round the world: use a hot, oil-slicked pan to impart a delightful crunch to a fresh pot of rice—or skip step 1 and use a few cups of leftover rice straight from the fridge! Here, that rice is paired with rounds of juicy citrus, sliced avocado, and tender sautéed shrimp. For the most striking presentation (and the widest range of sweet to tart flavors), choose a mix of fruits, like blood oranges, grapefruits, and Cara Caras. Tinned tuna dressed in olive oil is an easy swap for shrimp.