Shrimp Fried Rice

Fried rice is Mark's favorite thing I make. It's funny, because when I told Mark I was going to be making fried rice for dinner the other night, he looked so confused and kept asking what else we were having. I thought, "ya... just fried rice... does that need anything else on the side??" Mark wouldn't stop asking me what else I was going to make, and so finally I was like "Mark, I'm having fried rice for dinner, you can have whatever you want." He was still confused, and now mad.

I cooked.

He came.

After one bite he said it was the best thing I've ever made!! Then he proceeded to explain that where he comes from, fried rice is a small, side dish type food with just the rice and veggies. I told him that where I come from, the fried rice is the main attraction, full of big veggies, eggs, and meat... a full mean in itself! haha anyway, it was delicious, and a learning experience, as are many of our meals together. :)

Shrimp Fried Rice

1 lb. raw shrimp, peeled and de-veined
1 tsp. kosher salt
Freshly ground black pepper
2 tbsp. extra virgin olive oil, divided
3 eggs, beaten
2 stalks green onions or white onions, minced
4 cups leftover rice (NOT FRESHLY COOKED)
¾ cup frozen veggies (peas/ carrots/corn), defrosted
1 tbsp. soy sauce or more

Directions:

Make sure the shrimp is de-thawed, de-veined, and shell-less. When you’re ready to start, begin to sauté the shrimp in a wok pan thing in some oil. Don’t overcook the shrimps. Just about 30 seconds on each side. Remove to a plate and set aside.

Lower the heat on the pan to medium. Add the beaten eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan and move to a plate. (Maybe the same one as the shrimp).

Wipe the pan out with a paper towel and return to higth

Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.

Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked shrimp and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.

There's my fried rice, all ready for lunch the next day!

http://chefmommy-brandao.blogspot.com/2011/02/shrimp-fried-rice.html