Sunday, April 19, 2009

Shrimp Fried Rice

Fast and delicious - We used to make fired rice frequently when the kids were little and we needed food in a hurry. Open frig, chop up what you find, and sauté it up and dump in cooked rice.
Last night the frig had cooked rice, the rest of the cocktail shrimp, some pea pods, celery, carrots, 1/2 an onion, green onions, zucchini, baby bok choy. Ginger root.
First to the fruit salad: mango, kiwi, blood orange.
Then, slice up all the veggies.
Rinse the shrimp adding a bit of soy sauce, just to cut the fishy taste a bit. Drain them.
In a sauté pan (could use a wok...but, for just one person?) in a bit of peanut oil, over medium high heat, saute the onions, carrots, and celery, just until they begin to "sweat". Finely grate a bit of ginger root over, add some smashed garlic, and the rest of the veggies. Toss to coat with oil. Add the rice, a dollop of Chinese wine or sherry (or both! tra la la!) (Open the Oxford Landing GSM!), a splash (but not more) of light soy sauce and toasted sesame oil, and toss until mostly heated through. Add the shrimp, toss until heated, but just, and sit down to eat. With restraint, there is enough for lunch.

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