Monday, May 23, 2016

Shrimp Fried Rice

I love making my own shrimp fried rice because I can decide what I want in it. Some people put far more into it than I scrambled eggs and bean sprouts. I like it just like this!

Shrimp Fried Rice

1 pound medium uncooked shrimp, peeled and de-veined
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup of chopped onion
1/4 cup green onion, finely chopped
5 cups left-over cold rice,
1 cup frozen carrots and peas, defrosted
2 tablespoons soy sauce (more if needed)
1½ teaspoon sesame oil
In a medium bowl, mix the shrimp, cornstarch, salt and pepper and set aside. Heat a large skillet on medium-high heat. Add the olive oil. When oil is hot and begins to sizzle, add the shrimp and cook for about a minute on each side stirring constantly. Remove to bowl when shrimp just begins to turn pink.

 Add another tablespoon of oil to the same skillet and when hot, add the onion and the green onions and cook until fragrant and tender.  Then add the rice and mix well. Spread rice evenly over the pan and cook 1 to 2 minutes, stir and saute another 1 to 2 minutes. Rice should sizzle.

Drizzle 2 tablespoons of soy sauce over rice and stir well. Add sesame oil and vegetables and mix well. Add cooked shrimp to the pan and mix well. Continue to cook until the rice is hot, stirring frequently. Add more soy sauce to taste, if desired.

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