Shrimp Fried Rice
Fried rice is one of my favourite ways to use up leftover rice. So much so, that sometimes I make rice just so I can have leftover rice to fry in the next day or two. This was one of those times. I figure most everyone has a way they make fried rice, but I thought I'd share mine. It's a quick meal to have, whether you're tired after work or just trying to fit in all the studying you need to do for your next two tests which are next week. Usually I also like to put some corn it, but it turns out that I'd run out of corn and forgotten to buy more. So it's okay without corn too. Hope you enjoy!
1 small onion, sliced into half moons
1 bell pepper, cut into one inch chunks
1 cup thickly sliced celery
1 cup shredded (or close to) green cabbage
2 eggs
2 cups peeled and deveined shrimp
2-3 cups leftover rice (any kind)
1 tablespoon each: tomato paste, olive oil (infused with garlic or not), sesame oil, hoisin sauce
1-2 teaspoons Sriracha or other spicy sauce
2 teaspoons Mirin
1 teaspoon rice wine vinegar
salt and pepper to taste
parsley or cilantro and Thai basil, chopped (use however much you like)
Heat the pan to medium or medium-high heat and add the olive oil, sesame oil, tomato paste, onions, salt, pepper, hoisin and Sriracha. Cook for about 2 minutes, then add the celery (plus some salt) and cook another 5 minutes. Add the bell pepper, mirin, vinegar, salt, pepper and cabbage, cook 5 more minutes. Spread the veggies all over to evenly coat the bottom of the pan, then add the shrimp (just on top, don't mix because you only want it to cook a little bit right now) and cook 3 more minutes. Add rice and a taste of soy sauce (plus a little more sesame oil or hoisin, if you think it needs it) and stir it all together, then cook until there's a light crust on the bottom of the rice. Stir and cook a little longer (until it's as crispy as you prefer, but without overcooking the shrimp over course). Remove all this from the pan (or push up to the sides, which is honestly what I usually do), then add your eggs and scramble them as they cook. As the eggs begin to be done, toss in the herbs and stir the rice mixture into the eggs. Cook another minute, then serve. Garnish with sesame seeds (and roasted garlic cloves if you're into that sort of thing). Serves 4-6.
1 small onion, sliced into half moons
1 bell pepper, cut into one inch chunks
1 cup thickly sliced celery
1 cup shredded (or close to) green cabbage
2 eggs
2 cups peeled and deveined shrimp
2-3 cups leftover rice (any kind)
1 tablespoon each: tomato paste, olive oil (infused with garlic or not), sesame oil, hoisin sauce
1-2 teaspoons Sriracha or other spicy sauce
2 teaspoons Mirin
1 teaspoon rice wine vinegar
salt and pepper to taste
parsley or cilantro and Thai basil, chopped (use however much you like)
Heat the pan to medium or medium-high heat and add the olive oil, sesame oil, tomato paste, onions, salt, pepper, hoisin and Sriracha. Cook for about 2 minutes, then add the celery (plus some salt) and cook another 5 minutes. Add the bell pepper, mirin, vinegar, salt, pepper and cabbage, cook 5 more minutes. Spread the veggies all over to evenly coat the bottom of the pan, then add the shrimp (just on top, don't mix because you only want it to cook a little bit right now) and cook 3 more minutes. Add rice and a taste of soy sauce (plus a little more sesame oil or hoisin, if you think it needs it) and stir it all together, then cook until there's a light crust on the bottom of the rice. Stir and cook a little longer (until it's as crispy as you prefer, but without overcooking the shrimp over course). Remove all this from the pan (or push up to the sides, which is honestly what I usually do), then add your eggs and scramble them as they cook. As the eggs begin to be done, toss in the herbs and stir the rice mixture into the eggs. Cook another minute, then serve. Garnish with sesame seeds (and roasted garlic cloves if you're into that sort of thing). Serves 4-6.
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