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Shrimp Fried Rice
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Ingredients: egg, chopped shrimp, rice, sliced scallion (greens and white parts separated), minced ginger, sesame oil. Any fried rice recipe is a delicious way to use leftover rice.
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Have all your ingredients ready as the whole dish comes together pretty quickly.
In a small hot pan, sauté chopped raw shrimp in a little oil until mostly cooked through. Set aside in a bowl. In the same pan, fry-scramble a few eggs until it’s mostly set but a little runny. Break apart into large pieces with a wooden spoon. Set aside. In a separate large wok or pan, heat a generous amount of veg oil on med-high until smoking. Stir-fry minced ginger and sliced scallion whites until fragrant, 1-2 min. Add in rice (must use leftover rice so the end results won’t be soggy–if planning ahead, cook rice and refrigerate at least a day ahead.) Let rice warm up in the pan and cook for about 3-4 minutes, occasionally toss things around. Put in the cooked shrimp and stir-fry for about another minute. When everything is super hot, season with soy sauce or just salt to keep things gluten-free. Just before serving, stir in the cooked eggs and scallion greens. Add a drizzle of sesame oil and a sprinkle of ground white pepper. Serve with your fave hot sauce.
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