Short’s Kitchen: Shrimp and Vegetable Fried Rice
Shrimp and Vegetable Fried Rice
Short: Okay, so it’s Sunday night, you can’t be bothered cooking anything major and you’re too tired to go out. You open the fridge and find a whole bunch of bits and pieces-
Bald: Like the body parts from your most recent homicide…
Short: No, Bald! The fridge, not the freezer! I mean the vegies you bought last week and haven’t used, the shrimp you defrosted and only used half of…so, it’s fried rice time!
Ingredients: Any vegetables you happen to have (except beets and turnips!)
Ideally, for you and a Bald, you need:
1/2 cup of diced carrot
1/4 cup of diced colorful peppers
1/2 small finely chopped onion
1 handful of chopped broccoli
A splash of rice wine
Salt and pepper
Cooking oil
Cooked rice
10 medium sized shrimp
2 eggs
2 spoonfuls of milk
1. Chop up your vegetables. (This is a good job for a Bald type person)
2. Marinate the shrimp in a spoonful of rice wine, and a pinch of salt and pepper for 10 minutes.
3. Mix the eggs with 1/2 spoonful of rice wine, 2 spoonfuls of milk and a pinch of salt and pepper. (Bald: You keep pinching that salt and pepper, one day it’s gonna pinch back!)
4. Scramble the egg mixture and put it aside.
5. Now, to get a nice, smoky, fried rice flavor, you have to stir-fry everything on a very high heat, and quickly. Heat your wok on high, add the cooking oil then stir fry all the ingredients on high heat in this order. Carrots (with pinch of salt. Bald: You’ve been warned!) – add onion – add peppers and broccoli – shrimp – scrambled eggs.
Taste it and add salt and pepper according to your taste.
6. Now add your cooked rice. Usually, it’s already flavorful enough so you won’t need more salt or other sauces but if you prefer, you can mix a spoonful of teriyaki or oyster sauce. (Bald: I sometimes secretly add ketchup, but don’t tell Short) I personally do not like to use any of that ’cause I really enjoy the untouched smoky flavor of the fried vegies and other ingredients.
Bald’s plate.
Bald: Delicious! No ketchup this time. It’s great just like it is! (You didn’t tell her, did you?)
When you make fried rice, try to cook the rice aldante by using a little less water. Otherwise, the rice will break up and become too mooshy when you mix it in the wok.
Short: So, there you go! It’s quick and simple and a great meal itself.
Bald: And there’s plenty of time, still, to snuggle down in front of the aquarium to watch the sponges grow!
Short: Just when I think I have a handle on your weirdness…
Bald: What?
Short: Bon appetitie!
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love this colorful picture nice job!
Delicious ! Thank you for sharing. Cheers !
Beautiful photos and yummy looking rice…
what a great alternative to ordering take out! why order when you can make your delicious fried rice right at home. Great recipe!
This is a perfect, quick weeknight meal! Packed with veggies and shrimp. I think you covered all of the food groups.
Looks so delicious! I add sesame seed oil when I fry the eggs, but have only done fried rice with ham, I like the shrimp fried rice without that oil, it seems like you would get more of the shrimp taste. Great presentation, I need a plating lesson from you!
Southern Grace Gourmet, thank you. i know your son loves shrimp so maybe you can give it a try. i don’t normally plate this well when we eat in hurry. ^^
Cookin’ Canuck, sometimes it’s nice just to throw it all in together and cover all your bases. thanks for stopping by!
Jessie, we DO love grabbing a simple fried rice sometimes on the way home from our local chinese restaurant. but there are times when even that short walk is too far! then it’s
great to have this tasty little standby at home. thanks for dropping in .
eatlivetravelwrite
sizzlechef
pegasuslegend
: thank you for dropping in ^^
looks so good lovely! I usually add a touch of thick black sweet sauce to mine. I will like to have some of that right now. tummy rumbling!
penny, would love to know what the thick black sweet sauce is. ^^
That’s very colorful and very pretty. I think the thick black sweet sauce she’s referring to is the Kecap manis or the dark sweet soy sauce. Just making a wild guess.
Hi S&B,
You make the fried rice so colorful and yummilicious… I can’t stop drooling at them thru my windows…oops my monitor screen is wet now :p
Divina, thanks!
Elin, my keyboard is wet when i read your blog, so we are even now? *^_^*
I love this fried rice a lot.
i always hv a weakness on frying rice! probably bcos i dont hv a wok! do u think so?
lululu- fried rice dishes have to be cooked very quickly at a high temperature unless it becomes too oily and vegetables become too mushy. so yes, i think it’s best to use a wok but a very good frying pan. i bought my wok at ikea a few years ago and it’s still good.
Your pics are wonderful! And this fried rice looks delicious! Thanks for sharing