How exciting, my first official blog post! Port and Fin has been in the works for, well, too long. I’ll admit that I’m a little overwhelmed, this being my first post and all (where to start?), so in lieu of that I’ll share a fairly simple but delicious fried rice recipe.
Rice, to me, is pure magic. I don’t know what it is about this grain, but my eyes just never believe how much cooked rice comes out of one cup of uncooked. No matter how many times I cook it, I’m always surprised. Open the lid: “Wow, that’s alotta rice!”
I don’t do math. I go so far to avoid numbers that I avoid calculating how X amount of uncooked rice = Y amount of cooked rice, divided into how ever many servings. (Go ahead, judge me. Numbers are hard.)
Needless to say, I always have a lot of leftover rice. What to do with it? Fried rice! This Asian-inspired rice is simple and delicious, and great as a main or a side.
|Shrimp Fried Rice|| |
- 3 eggs
- 3 Tbsp sesame oil
- 1 small onion, diced
- 1 cup corn
- 1 cup carrots, diced
- 1 cup edamame beans
- 1 Tbsp ginger, minced
- 1 tsp fish oil
- 1-3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 tsp oyster sauce
- 1 tsp red chili flakes
- 6 cups cold rice (day old, if possible)
- 350g shrimp
- green onions, for topping
- In a small bowl, whisk eggs. Set aside.
- In a large wok or skillet, saute onion, ginger and carrots in sesame oil until softened, about 5 minutes
- Add corn and edamame beans and cook for another few minutes, them stir in ginger, fish oil, soy sauce, oyster sauce and red chili flakes.
- Toss in rice and stir to coat.
- Push rice to one side of the skillet and pour eggs into the empty half of skillet. Stir, breaking up eggs and scrambling them. When eggs are almost cooked, stir into rice.
- place shrimp on top and cook, covered, about 5 minutes, until shrimp have turned pink.
- Serve with green onions.
Don't have edamame beans? Use peas instead.