put this together one rainy night after work using some forgotten shrimp from the freezer It has since become the dish I crave when I need comfort or just want something satisfying with very little clean up
Ingredients
- Day old cooked white rice: for the right texture since fresh rice turns mushy
- Oil for frying: neutral oil like canola or vegetable works best for achieving that classic restaurant crisp
- Frozen peas and carrots: for colorful veggie crunch and sweetness choose bright unshrivelled veggies for top quality
- One onion: for mild sharpness pick one that is firm and heavy for its size
- Minced garlic: to layer in rich flavor fresh garlic beats bottled for aroma
- Frozen shrimp peeled and deveined: plump shrimp with a slight snap are best thaw by running under cold water before cooking
- Low sodium soy sauce: for deep savory taste without excess salt invest in a good quality soy sauce with balanced color
- Sesame oil: to finish and deliver a nutty warmth go for toasted sesame oil for the best results
Instructions
- Prep the Shrimp:
- Heat oil in your largest nonstick or cast iron skillet over medium high Add thawed shrimp in a single layer Watch for them to curl and turn pink then flip Cook just until opaque and remove them early to avoid rubbery bites Set aside on a plate
- Sauté the Aromatics:
- In the same pan lower heat to medium and add chopped onion Stir for about five minutes until translucent and soft but not browned Now add the minced garlic Stir constantly for one minute to release their aroma without burning
- Combine the Rice and Veggies:
- Add cold day old rice to the skillet Break up any clumps with the back of your spatula to evenly heat each grain Toss in thawed peas and carrots Mix thoroughly so everything heats quickly and the veggies stay a little crisp
- Build the Flavor:
- Drizzle your soy sauce over the rice mixture Pour the sesame oil in as well Stir energetically so every bit of rice changes color Cook for three to four minutes letting the grains get a little golden in spots
- Finish with Shrimp:
- Return the cooked shrimp to the pan Fold gently so they do not break but are evenly distributed through the rice Let everything cook together for another two minutes The rice should be hot and ready to eat
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