Tuesday: Shrimp Fried Rice

This is one of those dishes I thought would be tough; tricky to replicate the amazingness of a restaurant version, but I like this one better. Less msg, for one! I don't have prep pictures today; when digging through my freezer to pull out the shrimp I came across an entire Shrimp Fried Rice meal and felt it would be a little silly to make it all again.

You will need:

3 Tbsp low-sodium soy sauce (Kikkoman does one widely available - green label)
2 Tbsp water
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/4 tsp salt
1/4 tsp crushed red chilies
3 Tbsp vegetable oil, divided
1 1/2 lbs shrimp, peeled and de-veined
3 large eggs, lightly beaten
2 c finely chopped green onions
1 Tbsp fresh ginger, minced
4 c cooked brown rice, chilled (day old is best)
1 1/2 c frozen green peas, thawed



Combine the first six ingredients in a bowl (soy sauce through red chilies), stir and set aside.



Heat 1 Tbsp of the vegetable oil in a large non-stick frying pan at medium-high heat. Cook the shrimp until the pink is gone, 4 minutes or less. Don`t overcook, these babies go rubbery in a heartbeat. Remove to a metal bowl, cover and keep warm.

Heat the remaining 2 Tbsp of oil, add the eggs and soft-scramble for 30 seconds, stirring constantly. I find this is one of those occasions that I can`t use my beloved spatulas; they are no bueno for eggs.

Stir in the green onions and ginger, cook for one more minute. Add the shrimp, soy sauce mixture rice and peas, cook until completely heated through, about 3 minutes. Done!

Faaaar

Near!