Thursday, December 17, 2009

Fried Rice with Shrimp p. 468-470

Ingredients: endless possibilities

I've been on an oriental theme kick lately. I'm not sure why exactly. Bryan loves anything with rice, maybe thats why we've had rice with what feels like the last twenty meals. Oh well... all have been delicious.

Mark Bittman goes into great length with various tips, additions, and variations to make your own fried rice.

One great tip is to make your rice ahead of time. I only had time to cook mine about an hour before "frying" it. Which worked okay, but leftover rice is really the best.

We used rice, frozen peas, garlic, ginger, eggs, soy, rice vinegar, soy sauce, and seasame oil.

Bryan was impressed that I had made it myself and I thought it was a great, easy, fast comfort meal. Perfect for a weak night. The best part is that you can probably make this without even having to go to the store. You can use whatever you happen to have in your freezer, fridge, or pantry.

1 comment:

  1. This looks like a Yang Chow fried rice, which is popular in the chinese restaurants. This is picky point that no body put ginger in fried rice, but if you like it there (like Mr. Bittman), then it is OK. If you want some pork in the fried rice in addition to the shrimps, you can add some chopped up ham (source: Nancy Mcdermott, Quick and Easy Chinese). Also, the rice vinegar is not in the text. I would add some water instead to keep the rice moist as the text said. Nancy McDermott add 1/2 teaspoon of sugar to the mix. But, as you said, there is no rule to cook fried rice. Paul.