Think about this…Fried Rice is probably the most unique dish that comes out of your kitchen. What’s in your fried rice all depends on what’s in your refrigerator and that will differ from household to household and even from time to time…because we never have all the same leftovers.
This is a Shrimp Fried Rice I made easily with some frozen shrimps I have sitting in my freezer. Since it’s only Spouse who can eat them, that one bag I bought last week is still more than half full. Fried Rice is just about the easiest, most satisfying meal any dummy in the kitchen can prepare. There are a few things to remember when cooking good fried rice…they’re not secrets at all so I’ll gladly repeat them here.
Shrimp Fried Rice
2 c. cold cooked long-grain rice (jasmine rice is always good)
1 egg, slightly beaten
2 tbsps. corn oil
1 small white onion, minced
2-3 tbsps. diced red bell pepper
1/4 c. frozen peas, thawed
about 15 pcs. medium shrimped, shelled
4 tbsps. light soy sauce (more depending on taste)
sliced green onions
First of all, separate the grains of rice with your fingers dipped in warm water. Always start with cold rice. Set aside.
In a well-seasoned wok set over high heat, heat the oil until it ripples. Add the egg and cook quickly for about a minute or two. Slice and set aside.
In the same wok, add the onions and cook till translucent, just a minute or two. Add the bell pepper and cook another minute or two. Add the shrimp and peas and cook just a minute. Add the rice and the soy sauce. Mix thouroughly while cooking over high heat. If it gets too hot, lower the heat to a comfortable temperature. The hotter your fire, the faster you have to mix. Check for seasonings.
Now add the green onions and the sliced scrambled egg and turn off heat. Serve immediately.