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.
|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|
|4||tablespoons low sodium soy sauce|
|2||cups cooked brown rice or cooked white rice|
|1/2||cup bean sprouts|
|1/3||cup carrots, shreds|
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.