Thursday, September 19, 2013
Recipe: Shrimp Fried Rice
1 1/2 cups of uncooked rice (I like Uncle Ben's long grain converted)
2 Tbsp sesame oil
3 cups chicken broth
1/4 cup soy sauce
1 small package of sliced almonds
1 - 1 1/2 lbs uncooked shrimp (I used jumbo this time)
2 cups frozen peas
1 can of Asian mini corn cobs, cut in small bites
4 large eggs, scrambled
In a large pot, pour in the oil and heat on high. When oil is hot, stir in uncooked rice. Stir constantly to brown the rice, but be careful not to burn it! When rice is evenly brown, pour in the chicken broth, soy sauce and sliced almonds. Stir well, cover pot and reduce heat to low. Stir occasionally; rice should simmer about 20-25 minutes.
While rice is cooking, boil uncooked and peeled shrimp in boiling salted water, approx 3 minutes, until meat turns pink. Don't over cook! Drain immediately and set aside.
Scramble eggs, and also set aside. Thaw peas either in the microwave, or on stovetop. Drain and set aside.
When rice has fully cooked and all the broth has been absorbed, remove from heat and add shrimp, peas, corn cobs and scrambled eggs. Gently stir to mix. Cover pot and allow flavors to blend for ten minutes. Serve and enjoy!
This is a great meal to have to use up leftovers! You can easily substitute chicken, ham or anything else for the shrimp, and also swap out other vegetables too. Let your imagination soar!!!