07 October 2009

Shrimp Fried Rice

This is a really easy recipe to make with fridge leftovers. One important tip to make perfect fried rice: use day-old rice which has been stored in the fridge.
2 cups white rice (stored in the fridge for a day)
20-25 shrimp cleaned and deveined (i used frozen shrimp)
3-4 spring onions, chopped
1 yellow bell pepper, chopped into small pieces
1/2 cup peas (i used frozen peas)
2 pods of garlic, minced
2 eggs
2 tsp soy sauce
1/2 tsp cayenne pepper (optional)

In a bowl, combine the shrimp, salt, pepper, and 1/2 tsp cayenne pepper. In a small pan, add 1tsp oil and when it is hot, add the shrimp. Let the shrimp turn golden-brown on both sides (takes about 30s each side). Remove and set aside. In the same pan, add two eggs and scramble. Set aside.

In a wok, add 2-3 tbsp oil and heat on a high flame. Add minced garlic and green onions. Saute for 1-2 minutes and then add peas and bell pepper (you can add any other vegetables, like carrots, green beans). Let these cook for 3-4 minutes. When veges looked partially cooked, add the sauteed shrimp. Add white rice and mix with the vegetables. Add the soy sauce. Stir-fry on high heat for 5 minutes. Lastly, add the scrambled eggs.

Savor the fried rice fresh off the stove!

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