This fried rice recipe never fails for me. The shrimp gives the whole dish nice flavor, and you add your seasonings to taste. It's probably my husband's favorite dish that I prepare regularly. This recipe serves three, so double the amounts for company. Use a wok, if you have one.
| Ingredients | ||
| 3 | green onions, sliced | |
| 1 | small white onion | |
| 2 | tablespoons sesame oil | |
| 2 | tablespoons Chinese five spice powder | |
| 1/3 | lb. medium shrimp (frozen or raw) | |
| 1 | garlic clove, minced | |
| 4 | ounces mushrooms, sliced | |
| 1 | egg, beaten | |
| 4 | tablespoons low sodium soy sauce | |
| 2 | cups cooked brown rice or cooked white rice | |
|
Optional |
||
| 1/2 | cup bean sprouts | |
| 1/3 | cup carrots, shreds | |
| 1 |
diced red pepper |
|
- If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or krab, add it when the veggies are almost done.
- Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
- Add garlic and white onion to wok, and after they are soft add the other veggies.
- When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller peices.
- Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five price powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.
Serves 3.
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