Wednesday, June 16, 2010

Quick and Easy Shrimp Fried Rice

I have had a number of conversations with people -- both live and virtually-- about posting recipes that are quick, easy, and tasty. As I mentioned in yesterday's blog, the original premise for a cooking/food blog was the following: I'm a busy professional woman who loves to cook, but is short on time. What kind of dishes can I make? Many of the blogs have featured recipes that require some effort and time -- especially the homemade pasta recipe.

The recipe below is one that I literally just finished cooking and eating. The preparation time was about 15 minutes; the cooking time was probably 8 -10 minutes. Bear in mind that quick recipes will usually depend on what you have in your cupboard and kitchen, or at most -- a very quick trip to the store.

I invested pretty heavily in stocking my kitchen and larder with foods, spices, and condiments found in East and South East Asian cuisines. Still, you can make the featured recipe, Shrimp Fried Rice, without lots of heavy shopping.

The dish was very good. Make sure you use cold rice and not rice that you've just cooked. I used cooked shrimp, per the recipe, but I think it would have been even better had I used raw shrimp (you can buy them peeled and deveined at most supermarkets). If you use cooked shrimp, make sure you don't overheat them, otherwise they will become tough.


Quick and Easy Shrimp Fried Rice


1 tablespoon canola oil
1 cup sliced mushrooms
1 cup bean sprouts
3 cups cooked rice
1/2 pound cooked medium shrimp
1 tablespoon canola oil
2 eggs
3 tablespoons low-sodium soy sauce


1. In a wok, heat 1 tablespoon canola oil on medium-high. Add mushrooms; stir to coat. Add bean sprouts, rice, and shrimp; stir-fry until hot.

2. Remove from heat. Add 1 tablespoon canola oil and 2 eggs; scramble and return rice mixture to wok. Stir in 3 tablespoons of low-sodium soy sauce; serve

.Lodge Pro-Logic 14-Inch Cast-Iron Wok with Loop Handles

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