Ever wonder what to do with leftover rice? Don’t throw it away…make this!
What you’ll need:
1.5 cups cooked white rice (if using leftover drop in hot water just long enough to soften and re-constitute, about 1 minute)
1.5 pounds medium to large shrimp, peeled, de-veined (of course)
3 Tbsp. vegetable oil
1 tsp. sesame oil
1 cup fresh bean sprouts
1 medium onion, chopped
3 gloves of garlic, chopped
2” piece of ginger minced finely
¼ cup peas
3 Tbsp. soy sauce
1 Tbsp. tamari (sweet soy sauce) if you’ve never tried this, you should. It’s great mixed with regular soy- it cuts the salt
Salt and pepper to taste
1 tsp. cayenne pepper (optional)
Get 2 Tbsp. vegetable oil hot in a pan then throw in the onions, ginger and garlic. When they soften a bit (about 2-3 minutes) add the bean sprouts and the peas. Turn the heat down to medium low and let the flavors incorporate. Next, get your shrimp ready. Pat dry with a paper towel, sprinkle with salt, pepper and the cayenne (optional).
Heat another pan on high and use 1 Tbsp. of vegetable oil and 1 tsp. of sesame oil in your hot pan. Shrimp go in, and cook on each side about one minute (get a nice sear on each side). Transfer shrimp to a plate and go back to the vegetable mixture- add to it the rice, soy sauce, tamari and stir until mixed together well.
Here’s a little secret: next, flatten the mixture out in the pan and let the rice get some crispy pieces, then stir, flatten and repeat. You want the crispy pieces of rice! The actual name of this process is called soccarat, and it’s just the texture that this dish needs!
Once you’ve let your rice fry (after all it is called fried rice), push everything to the side. Now crack your two eggs in the empty part of the pan and just stir until it scrambles. Don’t scramble the eggs prior in a bowl because you will not get the texture of authentic fried rice. After the egg is cooked through stir it all together. Top with shrimp and serve.
You will never eat take out fried rice again…it’s that good.