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.

Follow on:

Twitter

Pinterest

Facebook

Instagram

Salmon Sliders

All things purple catch my eye. So did a gigantic $2.00 bunch of carrots at the Mccarren Park Greenmarket. I bought them to add to Shrimp Fried Rice, but before making that dish I ate some as garnish on a salmon slider. The taste of raw, purple carrots reminds me of red cabbage.

I added bits of the leafy tops as a lettuce substitute. These sliders are cool and filling enough without feeling heavy. They provide a quick and easy no-cook dish, perfect after a day of running errands.

For this recipe the quantities are up to you. I used only Trader Joe's products, except for the veggies. Smoked salmon and pane italiano, cut into four squares. Any Italian bread bursting with olive oil will do. Dress it with tartar sauce. Enjoy!