Home Cooked Take Out. Shrimp Fried Rice.

Last day of class for the Summer semester means two papers still due and an early morning final exam. By 6 o’clock the kids are starving, I am pressed for time; what to do? Shrimp fried rice of course. A Chinese comfort food if there ever was one. Rasa Malaysia is my go-to Asian recipe base; of course I tweak, but Rasa delivers consistently good direction, always gorgeous photography and her recipes make even the most complicated dishes look easy. Fresh, quick and little to no fuss was just what the Professor ordered for dinner. Delicious results. Recipe after the jump.

 

Ingredients:

3 cups pre-cooked rice
2 Tablespoons fish sauce
1 Tablespoon soy sauce
1 teaspoon salt
1/2 Tablespoon of granulated sugar
1 teaspoon white pepper powder
1 Tablespoon fresh powdered ginger
1 large scallion, sliced 
1 lb. fresh peeled shrimp
1/2 cup frozen green peas (fresh vegetables optional: broccoli crowns, carrot strips, white onion, red pepper strips)
2 tablespoons cooking oil
2 cloves garlic (diced)
1 knob of ginger julienned
2 eggs, beaten and set aside

In a small bowl combine soy sauce with granulated sugar and fish sauce, set aside. Heat up a sautee pan with two tablespoons of oil. Add ginger strips and garlic, saute until aromatic taking care not to burn the garlic and ginger. Add the shrimp and fry until they just start to turn pink. Season with salt, pepper and powdered ginger. Continue to fry for 1-2 minutes. Add your peas and vegetables, and just a splash of oil to make sure the vegetables don’t stick. Add in the rice and mix well until all of the ingredients are incorporated. Add in soy/fish sauce mixture and continue to mix and fry the rice until coated well. Salt to taste.

Make a “well” in the middle of the pan, pushing the rice to the sides and pour the beaten eggs in the well. Leave the eggs for about 30 seconds then mix the eggs into the fried rice. Add sliced scallion, mix briefly just until the scallions wilt a bit. Remove the pan from the heat and serve.

For a vegetarian version you could always substitue tofu for shrimp; I would marinate the tofu overnight in the soy/fish sauce, slice and broil it before using it in the rice.

Serves 6

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Veg*n Jambalaya

(Old post) Today, we had a team luncheon at work. Everyone brought in delicious home-cooked dishes to share. There were yummy Turkish-spiced vegetables, Field Greens Salad with Walnuts, Strawberries and Gorgonzola, Stuffed Shells with Meat sauce, BBQ Beef, Chili, Stewed Lamb and Jollof Rice…YUM.

I was undecided as to what I would bring….until. It came to me like a bolt of lightning – Veg*nized Jambalaya. It was a little labor intensive, only because I was making enough to feed 20 people (I always cook more than is necessary – leftovers for next day lunch). A regular human-sized portion really isn’t that much work, and the results are certainly much better tasting, and better for your body than a certain packaged, horn-tooting man brand. *I’m not naming any names*

Please feel free to alter the spice content (amounts or flavor variations). I made this with a medium spice and tons of flavor. This recipe is budget and family-friendly. My fav.

Buen Provecho!



Ingredients
extra-virgin olive oil, enough to coat a skillet
5 vegan Andouille sausages use this recipe, sliced and pan seared until crisp on both sides
5 cloves garlic, minced
2 green peppers, julienne
2 red peppers, julienne
3 bay leaves
1 15 oz can pinto or kidney beans
4 stal
ks celery, chopped
8 fresh okra pods, sliced
¼ cup cilantro, rinsed and chopped
1 larg
e red onion
1 tablespoon oregano
4 tablespoons parsley flakes
2 tablespoons paprika, chili powder, onion powder, garlic powder, black pepper, Cajun seasoning
1 Chipotle pepper in juice, diced (optional)
1 28 oz can diced tomato
5 tablespoons Worcestershire sauce
4 tablespoons liquid smoke
3 cups long-grain rice or medium grain rice
4 cups vegetable stock (You can use water if you don’t have stock, make sure to increase your seasoning if you use water as you won’t get as much flavor out of it as you would the stock)
1 bunch green onion, rinsed and sliced
1 bunch fresh parsley, for garnish

Stovetop Directions
1. Coat a large, deep skillet with olive oil and keep on medium high heat until oil sizzles.
2. Add garlic
, peppers, celery and red onion and cook on low heat for about 3-4 minutes, stirring constantly.
3. Add beans with liquid, all seasonings, diced tomato, bay leaves, Worcestershire and liquid smoke (add Chipotle for heat).
4. Lower heat to medium and allow the beans and tomato mixture to cook for 5 – 10 minutes so the flavors can be well incorporated.
5. Add uncooked rice and vegan Andouille sausage, and with a large slotted spoon mix well so that the ingredients are evenly distributed throughout.
6. Add stock or water and stir. Simmer for 5 minutes, taking care to stir to prevent sticking.
7. Cover the pan with a tight fitting lid. Cook until rice is tender and all the liquid is absorbed (about 20 minutes), add okra, cilantro and green onion – stir well. Cover and cook for another 2 minutes.
8. Serve in a deep bowl and garnish with fresh chopped parsley.

Oven Directions
1. Preheat the oven to 475°F
2. Coat a large, deep roasting pan with olive oil.
3. Add garlic, peppers, celery and red onion
to roasting pan, and place pan into preheated oven on the lowest rack. Cook for 10 minutes.
4. Remove pan from the oven and add beans with liquid, all seasonings, diced tomato, bay leaves, Worcestershire and liquid smoke to roasting pan. Stir well.


5. Return the pan to the oven and allow the beans and tomato mixture to cook for about 10 minutes so the flavors can be well incorporated.

6. Remove the pan from the oven, add uncooked rice, vegan Andouille sausage, okra and green onion and with a large slotted spoon mix well so that the ingredients are evenly distributed throughout.
7. Add stock or water (gently mix ingredients together)
8. Cover the roasting pan with two sheets of tightly fitting aluminum foil. Cook until rice is tender and all the liquid is absorbed (about 40 – 45 minutes) You can add more water if you like your rice a little stickier.
9. Serve in a deep bowl and garnish with fresh chopped parsley.

Serves 6 – 8


Remember it’s NICE to share!

Love and Light

Nira