Shrimp fried rice

In recipe on May 17, 2010 at 7:53 pm

I moved recently(!). Moving is a week-long excuse not to cook. All of your pots and pans are in boxes, you don’t have time to go to the grocery store, and you’re just too plumb tired to do anything that requires more effort than opening a beer.

At first, it’s fun to eat junky fast food for a week. It’s like thirteen year olds at a sleepover having taken over your meals. Burgers, burritos, bagels – if it’s fast and fatty, you’ve eaten it.

Shrimp fried rice

And yet. After the fourth day of leftover pizza, my taste buds and stomach staged a rebellion. I wanted something that tasted like home! I needed to cook! And dear Lord, I had to have some vegetables!

Consider this a good transition meal – a homemade version of a fast food favorite.

Shrimp Fried Rice

  • 1 package deveined, frozen shrimp (thawed)
  • 2 tbl. neutral oil (I use grapeseed)
  • 3 cloves garlic, minced
  • 2 tbl. chopped fresh ginger
  • 1 c. cooked rice (brown or white)
  • 1/2 c. frozen edamame (shelled)
  • 1/2 c. frozen corn
  • 2 eggs, lightly whisked
  • 2 tsp. soy sauce, plus any other type sauces (kung pao? oyster? that you enjoy)
  • sliced green onions (optional for garnish)

1. Rinse the thawed shrimp. In a medium skillet, heat 1 clove of the garlic and 1 tbl of the fresh ginger in 1 tbl of the oil. Cook garlic and ginger for 1 minute, then add shrimp. Cook on medium heat for 6 to 8 minutes, or until liquid evaporates and shrimp are crispy on outside. Take skillet off heat.
2. Put small pot filled with water to boil. Once water is boiling, add edamame and frozen corn. Cook for 5 minutes, or until edamame is done. Drain.
3. Add remaining oil to large skillet over medium heat. Add rest of garlic and ginger, and let cook for 2 minutes. Add the fried rice and cook for 3 minutes, stirring frequently, allowing the oil to cover the rice bits completely. Add the cooked vegetables and stir.
4. Create a hole within the rice mixture. If you are not using a non nonstick skillet, add a tiny bit of oil. Add the eggs and turn down the heat. Let cook 3 to 5 minutes, until practically done. Mix egg mixture around rice.
5. Add soy sauce and other sauces to taste. Turn off heat. Garnish with green onions.

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