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Shrimp Fried Rice
Shrimp Fried Rice
Sunday, April 13, 2014
After Nans Sunday night roasted chicken dinner, she had a bit of rice left over. Now, I realize that the idea of cold, dry left over white rice is not the slightest bit enticing if served in that form. However, it is exactly the type of rice needed to make fantastic fried rice right in your own kitchen and you dont even need a wok. It is best to use day old rice because it looses its moisture and dries out which is what you want to avoid a sticky mass of a fried paste-like final dish. The rest of the process is really very simple, with one tip. It only takes a moment or two from start to finish once the ingredients go into the pan, so have all of your ingredients prechopped and waiting on deck for their turn.
Heat 2 tablespoons of peanut or canola oil in a large heavy bottom saute pan (or by all means, if you have a wok, this is the time to use it), over medium high heat. Working quickly add 1 tablespoon of minced fresh ginger and 1 tablespoon of minced garlic and toss well in the oil so it will not burn. Immediately add 1/2 lb cleaned, shelled and deveined shrimp (or more depending on how many people your are serving) and cook until pink and opaque about 2-3 minutes. Then add 1/2 cup shredded Napa cabbage, several green onions sliced into 1/2 inch pieces, and a handful of snow peas and stir fry for just a moment until flavors combine and vegetables begin to cook but retain some crunch. Stir in the rice. Create a well in the middle, pushing the rice and shrimp mixture up along the sides of the pan. To the well, add 1 beaten egg and allow to cook long enough to begin to set. When egg begins to firm, stir and incorporate well into the rest of the stir fry ingredients. Add a mixture of 2 tablespoons of soy sauce, 1 tablespoon of rice wine vinegar and 1 teaspoon of garlic chili sauce and combine well. Finished!
A great way to use left over white rice and a healthier, less expensive alternative to eating a favorite chinese restaurant dish out of a cardboard take-out box. This technique can be adapted as many ways as you can imagine. Feel free to add your favorite vegetables including broccoli, shredded carrots, green peppers, peas and even zucchini. Dont forget, you can use left over steak, pork rib meat, and chicken as well in place (or in addition) to the shrimp. You can even leave the meat out all together for a delicious vegetable fried rice.
Questions, thoughts, or suggestions? Chime in, Id love to hear from you. Share a favorite restaurant dish that you have recreated in your own kitchen and maybe someone will be inspired to "make-in" instead of "take-out" tonight!
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