Sunday, August 09, 2009

Shrimp Fried Rice

The important thing with fried rice, or any stir-fried dish, is to have all your ingredients cut up in little bowls or dishes and ready to go, before you ever turn the burner on. The egg should be cracked and beaten, ready in a little bowl. The herbs and spices and liquids should all be pre-measured. The shrimp should be peeled and, if they're big, cut into smaller pieces. Vegetables should be fully cleaned, peeled, and cut to size. To save on dirtying dishes, you can put your sliced/diced/minced/measured ingredients in together in combined bowls according to what goes into the pan at the same time.

If you follow this recipe exactly, you will have fabulous fried rice. You will also have fabulous fried rice if you follow this recipe very loosely. Use up any kind of veggies, including leftover cooked veggies, and use the recipe as a rough guide to the relative proportions of veg to protien to rice and flavorings.

A time-saving hint: hit up the salad bar in the produce section for small amounts of pre-cut and pre-shredded veggies to stir-fry. You can get exactly how much you need, and the prep is already done. In small quantities, it barely matters that the unit price is higher than whole veggies.


  • 1/2 lb peeled & de-veined shrimp
  • 1 tsp grated peeled fresh ginger
  • 1/4 tsp crushed red pepper
  • 2 tsp dark sesame oil
  • 1/3 C chopped red bell pepper
  • 1/2 C sliced green onions
  • 1 Tbsp minced garlic
  • 1/4 tsp pepper
  • 4 C chilled cooked brown rice
  • 1 large egg, lightly beaten
  • 2 Tbsp lo-sodium soy sauce
  • 1 Tbsp water

Combine shrimp, ginger and crushed red pepper in small bowl; let stand 5 minutes. Heat sesame oil in large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1-2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4-5 minutes or until shrimp are done. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated. 4 servings.

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