Tuesday, May 19, 2009

Shrimp and Spring Vegetable Fried Rice

My freezer is currently stuffed to the gills: shrimp, frozen fruit, spaghetti sauce, vegetables, and meat. I can hardly open it without something tumbling out, which means I need to start cooking from the freezer. These peeled, deveined, tail-less cooked shrimp made for an easy protein addition to an old clean-out-the-fridge standby. You can adjust amounts to your liking.

Shrimp and Spring Vegetable Fried Rice

2 tsp peanut oil
1 tsp fresh ginger, minced
3 garlic cloves, minced
2 cups brown rice, cooked and chilled
16 oz shrimp, cooked and peeled and deveined
1/2 cup chopped scallions
1 cup frozen peas
1 cup asparagus, cut into 1" segments
1 egg scrambled
a few shakes of soy sauce
1 tsp oyster sauce
1 tsp Sriracha


Heat oil on high heat in a large skillet or wok.
Add garlic and ginger and stir until browned.Turn the heat down to medium-high and add rice and vegetables, stirring until vegetables are cooked, about 5 minutes.
Make a well in the center of the rice mixture and pour the egg into the well. Let it sit for one minute and then mix into the rice until cooked.
Add shrimp, stirring to combine.
Add soy sauce, oyster sauce, and Thai chili garlic sauce and stir until mixed thoroughly.
Serve immediately.