Shrimp Fried Rice

Either I'm becoming better with my timing when cooking seafood or the quick marinade I made countered any overcooking blunders. The totally tender shrimp remained so even when I microwaved leftovers. Use more or less of the entree ingredients based on your preferences.

You'll need approximately:

• .75 cup shredded purple carrots
• 3.75 cups cold, steamed Jasmine Rice
• .50 cup chopped yellow onion
• 1 tsp ground ginger
• garlic salt
• 1 egg
• 4 basil leaves
• black sesame seeds
• .25 cup soy sauce
• tbsp agave syrup
• 1 tsp sesame oil 
• 10 large raw shrimp
• 3 tbsp canola oil
• .25 tsp salt 

For marinade:

• 2 dashes black pepper
• 2 dashes garlic salt
• 1 tbsp fresh squeezed lime juice
• 1.5 tbsp canola oil

Make the marinade first. Whisk the juice and oil together. Add shrimp to the bowl and toss them in the mixture. Season with pepper and garlic salt. Refrigerate until you are ready to fry the rice. My shrimp marinated for a few hours.

Now for the rice. Beat the egg, a pinch of pepper, and .5 tsp of sesame oil. Set aside. Add 1.5 tbsp of canola oil to your wok or heavy frying pan. Heat to medium and add shrimp when oil starts to sizzle.Turn them as soon as they become opaque then remove from pan after the other side is done. Set shrimp aside but reserve oil for the carrots and onions. Lightly season vegetables with garlic salt  then cook for about 5 minutes, depending on how tender you like them.

Set veggies aside. Add remaining 1.5 tbsp of canola oil to your wok. Increase the heat to high then add the rice.Toss so the oil coats most grains. Add the ginger and stir. Repeat process with syrup and soy sauce. I use enough sauce to make most of the rice brown without drenching it. Create a well in the center of the rice. Scramble the egg there then distribute it within the rice. Add veggies, salt, and .5 tsp of sesame oil. After stirring, remove from heat. Cut shrimp into thirds then toss into rice. Garish with basil and sesame seeds. Add more soy sauce if desired.

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Doc Chey's Noodle House, Atlanta

Doc Chey's mainly serves stir fry dishes. It's the hangout of choice for my nephews whenever they sleep over if I'm not in the mood to cook. Entrees come in a variety of combinations based on starch and protein preferences.

My current fave, Thai Coconut Red Curry, features peanuts, eggplant and mild curry sauce. I sometimes delve into the vegetarian version sans tofu but often choose the succulent shrimp.

The Thai Iced Coffee is a creamy, chocolatey concoction that I crave. One of this restaurant's best offerings is its commitment to community in the form of charitable events. Doc Chey's also gives back to customers who sign up for Karma Cards to rack up rewards.