Monday, March 12, 2012
Shrimp Fried Rice
i have never really been a fan of plain rice. it just doesn't do it for me. now fried rice, that is something i can get excited about. day old rice with vegetables and sauce re-cooked is the best use of rice i can think of.
it's also super easy to make. i usually just use whatever vegetables i have in the fridge to throw together some delicious goodness.
i prefer to use celery, carrots, lots of onions, bean sprouts, and broccoli (E doesn't like peas so i have to leave them out) but i didn't have any broccoli on hand, so i just left it out. truth be told i had some frozen edamame i was going to throw in there but i just forgot. oh well, fried rice is easy going. it didn't care. it was still good.
Shrimp Fried Rice
makes 2 servings
1 tbs vegetable oil, divided
1 lb shrimp, peeled and deveined
2 cups cooked rice (i prefer brown)
1/2 cup mirpoix (chopped carrots, celery, and onions)
additional 1/4 cup chopped onion
2 cloves garlic, minced
1 cup broccoli (if you have it)
2 scallions, thinly sliced
1/2 cup bean sprouts
3 tbs tamari or soy sauce
1 tbs rice wine vinegar
1 tbs honey
2 tsp siracha hot sauce
in a small bowl, whisk together soy sauce, rice wine vinegar, honey, and hot sauce. heat wok over high heat. add 1/2 tbs oil and add shimp. cook 1-2 minutes until just pink and add sauce. stir well to combine and cook until shrimp is just cooked through. remove shrimp and set aside. boil sauce until thickened and reduced slightly. pour sauce into separate bowl.
do not wipe out wok. add remaining 1/2 tbs oil and then add carrots, celery, onions, and garlic. saute until tender. crack eggs into wok and stir until scrambled. add broccoli, rice, and reserved sauce. stir well to combine and let cook, untouched for 1 minute. stir and let cook for another minute. continue until rice is starting to brown. add scallions and bean sprouts. cook 1 more minute and spoon onto plates. top with cooked shrimp.