Friday, February 24, 2012

Speedy Shrimp Fried Rice

Janet here: First things first. The Divine Miss M is arriving in a matter of hours. Yes HOURS. It's been four-plus months since I last squeezed her and I CAN'T WAIT!!!!!!!

Okay. On to a quick recipe.

I don't know about you, but I often like the fried rice that comes with Chinese takeout as much as the entrees. It's one of those dishes that I've always wanted to make at home but wasn't sure where to begin, until I ripped out this recipe from the Food Network Magazine — yup another of my ripped recipes — and did a little tinkering. You can obviously tinker too. Try it with chicken or pork, or maybe just more veggies or ... I'd offer more options but I've got some squeezing to do. :)

Shrimp Fried Rice

2 large eggs
salt to taste
2 tablespoons canola oil
1 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 pound medium shrimp, peeled, deveined and cut into pieces
1 tablespoon minced ginger
4 ounces snow peas
1 cup shredded carrots
1 bunch scallions, chopped
3 cups cooked rice


Whisk the eggs with a little salt in a small bowl. Heat 1 tablespoon of canola oil in a wok (or large skillet) over medium heat. Add the eggs and cook, without stirring, until almost set. Then flip the eggs with a spatula and cook until just set on the other side. Remove from heat to a board and then cut into strips.

Combine the soy sauce, sesame oil and 1 tablespoon of water in a small bowl and set aside. Heat the remaining tablespoon of canola oil in the same skillet over high heat. Add the shrimp and ginger and stir fry until almost cooked through, about 3 minutes. Add the snow peas, carrots and scallions and continue to stir fry until just done, about another minute. Add the rice and soy sauce and stir fry until just warmed through. Stir in the eggs and serve.

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