s’alright shrimp fried rice
There are about 282,000 ways to make fried rice and there doesn’t seem to be much consensus on the steps or the ingredients. The more I look around, the more I am convinced that an “anything goes” approach to the dish is just fine.
So last night, pressed for time again and my stomach rumbling, I threw together some shrimp fried rice using what I had on hand. It came out okay, but it was bland. I solved that problem with some hot sauce, but I would rather have the shrimp be more savory.
Next time I’ll do a quick marinade of the shrimp in some kind of garlic/ginger/shoyu sauce and include red pepper or hot sauce while cooking. I’d love to hear how other people make it… holla at me in the comments if you have suggestions?
I did use Jasmine brown rice instead of traditional white rice (no, please, keep reading!). And I really messed up because I added the egg to the same pan as the rice (doh!), which coated the rice and looked bleh. Next time I’ll scramble it on its own, set aside, and mix it in at the end. Finally, I didn’t have any green onion, and it was seriously missed.
ingredients:
- shrimp
- thinly sliced onion
- bean sprouts
- frozen peas
- Jasmine brown rice
- 2 eggs, beaten
- shoyu
- vegetable and sesame oils
- Tobasco sauce
The shrimp I used were from a large frozen bag and kind of medium size, smaller would probably be better.
Basically I just butterflied and fried up the shrimps and veggies in vegetable oil and set aside. Coated the pan with sesame oil, heated up the rice, put some shoyu on top and (oops) put the egg in. Then I recombined the shrimp and veggies and added hot sauce before I ate em up.
It was simple, fast and filling. It didn’t look that fabulous, but I’ll include a picture anyway. Next time it will be better!
I opted to have just that as my meal, then took my happy belly to bed for a long nap. When I woke up I grazed a little more: a half a papaya, some sorbet and then a late-night snack of two Wasa crispbread crackers (sourdough flavor), one with drunken goat cheese, the other brie and some thin slices of Hauula tomato.
3 Responses to “s’alright shrimp fried rice”
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I am of the school that mixes eggs directly in my fried rice, I find that it seals in the moisture. My Chinese comrades would never have it that way, separate your eggs and your rice, which I admit makes for a brighter dish. I like my fried rice a little dirty.
what dont ya like dirty tho? LoL
thx for making me feel better about what I thot was a complete flop heh. I did miss the brightness of the egg tho. Next time I will master this dish! and of course blog about it in the scintillating, ongoing adventure series, What’s for Dinner?
small kine update: did it again to much better results!
Marinated the shrimp as I described (ginger, shoyu, garlic mmm), and made the egg on the side. Included (dried & rehydrated) sliced, shiitake mushroom, green onions, green peppers and carrot but forgot the peas and regular onion and didn’t have any sprouts, which would have been good…. but still the result was lip-smackingly delicious! plus filling and inexpensive.
the picture even looks better