Shrimp Fried Rice (no recipe online, see below)
September 2007, pg. 18 & 111
The hardest part of this dish was finding the ingredients. I just spent the last five years living in the land of Wegman’s. For those of you who know Wegman’s, you will already understand why this is an issue for me. For those of you who don’t, educate yourself. Needless to say, I started to take Wegman’s a little for granted and just assumed most things could be found at my local grocery store. So when I moved here and had to deal with (gasp!) normal grocery stores, I have found myself a little lost. What do you mean they don’t always carry lamb chops?! Where is my Republic of Tea?!?!?!?! (This issue has resulted in approximately 3 weeks of checking every supermarket and specialty store which could fathomably carry Republic of Tea Earl Greyer. I’m fairly traumatized.) What is this pathetic olive bar selection?? And where are my 300+ specialty cheeses?!?! Anyway, I assumed I would be able to run up to the Shaw’s and just grab a package of udon noodles and some pre-shucked edamame. Wrong! I had to check 3 different stores before I managed to luck out at basically a local version of whole foods. I couldn’t even find udon noodles at the local Asian Market which strangely had mostly Indian stuff…
Anyway, after all that, it turned out ok. I just say ok because while it was decent, it was lacking anything that thrilling. The Bear I live with says it would have benefitted from some duck sauce (hey, what wouldn’t benefit from some duck sauce?!) but he settled for some sriracha sauce (yeah, pretty different from duck sauce I know). If I decide to make this again, I might try to add in a little more rice wine vinegar and maybe a little sesame oil.
The real star of my Asian romp was the Shrimp Fried Rice (recipe below)!
First of all, I had managed to find some incredible deal on some really incredible shrimp (I guess Shaw’s isn’t all bad…) and was super psyched to use them. I was a little nervous that the Shrimp Fried Rice wouldn’t do them justice but I took the risk and it was sooo worth it!!!!
This recipe uses a fair amount of lime juice and I am certain that is what made all the difference. It was so sharp and vibrant and the shrimp was so sweet and plump! My only complaint is that it could maybe use a little more crunch. Next time I will add some thinly shredded Napa cabbage. And there will definitely be a next time!
Ok here’s the recipe:
Shrimp Fried Rice*
Prep Time: 15 minutes (depending on how fast you are with a knife) Total Time: 30 minutes
1 1/2 cups rice (I used brown rice and was very satisfied with the results)
2 teaspoons vegetable oil (I used coconut oil and again, very satisfied)
2 eggs beaten
1 lb peeled-deveined shrimp coarsely chopped
2 carrots thinly sliced
2 scallions sliced
1 garlic clove minced
1 tablespoon minced fresh ginger (so good!)
1/4 cup soy sauce
1/4 cup lime juice
So have your rice already cooked and ready to go. I made mine the day before. Put half the oil in a large non-stick skillet over medium heat and add your beaten egg. Don’t scramble it further. Let it cook until it’s set like an egg pancake then slide it out and slice it up. Set that aside. Then add the rest of your oil to the skillet, still on medium heat, and toss in the shrimp, carrots, scallions, garlic and ginger. Keep tossing it around as it cooks. It only takes 3 – 5 minutes. When the shrimp are pink and have firmed up they are done. Don’t overcook them! Tough shrimp are the worst! (Well maybe not the worst, they are still shrimp after all…).
When your shrimp look cooked add in the rice, eggs, soy sauce and lime juice. Keep mixing it up until it all seems heated through and bam! You have a really awesome dinner ahead of you! You can add some scallion greens to make it look pretty. Enjoy!
*adapted from Everyday Food Issue 45 (September 2007) p. 18.