Shrimp Fried Rice

Shrimp Fried Rice

I got together with friends to celebrate Chinese New Year and we made several Asian- inspired dishes. I did my version of fried rice, using brown Jasmine rice as the base. I cooked the rice a day ahead so it would be cold when I fried it the next day. I left the shrimp whole- I prefer that. I really liked the way it came out. Of course, you can switch out ingredients in countless ways. It isn’t like the take out fried rice you are used to. It’s moister and actually has a lot less oil in it. I loved it and so did the other guests at the dinner.

Shrimp Fried Rice

2 c. uncooked rice- I used brown rice and prefer it in this dish
4 c. stock or water
Soy sauce to taste
4 T. oil, or a bit more
1 onion, diced
1 sweet pepper, seeded and diced
1½ c. shelled edamame (fresh soybeans), you could use green peas
2-3 cloves garlic, minced
12 oz. raw medium shrimp, shelled and deveined
2 t. grated ginger
1 t. hot sauce
Toasted sesame oil
Chopped green onions

Cook rice in water or stock (stock preferred). Add some soy sauce to the cooking liquid, if you like. Once rice is cooked, cool down and keep in the fridge until ready to use. Better if you make the rice a day ahead. Heat half of the oil in large skillet or wok and cook the onion until lightly browned. Add the pepper, edamame and garlic and cook about 3 minutes longer. Add shrimp and cook, stirring often, until shrimp are just cooked through. Remove from pan and set aside. Heat remaining oil in pan and stir fry the rice until just starting to turn a little golden around the edges. You might have to do this in batches. Once rice is done return the shrimp mixture to the wok, with the rice, and stir to mix well. Add seasonings and adjust to your taste, adding more soy sauce if needed. Drizzle with a little sesame oil and green onions and serve. Serves 6-8.