My ultimate easy one-pot meal, fried rice.
The day I came to America for the first time, my cousin took me to a Chinese restaurant and ordered shrimp fried rice for me. I thought it was funny that my first meal in America was not a hamburger or a hotdog but a Chinese food! Since I was so used to eating short grain rice, Jasmin rice tasted weird; it felt like each grain of rice was dancing in my mouth. As time passes, I started to enjoy it and began to make it at home. As I posted last time, I like fried rice because it takes very little time to make and I can use whatever I have at home. Whenever I have leftover rice, I make all different kinds of fried rice.
People think fried rice has to be cooked at a very high heat, but cooking at too high a heat produces certain chemicals that can be harmful for health, so I recommend cooking at medium heat. Also don’t forget to use a high heating point oil like avocado oil. Changing one thing at a time can change our entire life!
SHRIMP FRIED RICE
- 8 jumbo size shrimps, shelled and deveined
- 2 garlic cloves, minced
- Pinch of pink salt and black pepper
- 1 teaspoon cooking wine
- 2 tablespoons avocado oil (divided)
- 2 organic pasture-raised eggs
- 2 stalks green onions, chopped
- 3 cups cooked and cooled medium-grain rice
- 1 tablespoon say sauce
- 2/3 cup frozen peas, defrosted
- 1 teaspoon sesame oil
- In a small bowl, combine shrimp with garlic, salt, pepper, and cooking wine. Mix well and marinate for 5-10 minutes.
- Heat a wok or saute pan, add 1 tablespoon of oil and add eggs while stirring in a quick motion to scramble.
- Remove the eggs from the pan onto a plate.
- Add remaining 1 tablespoon of oil to the same pan and cook green onions, then add shrimps, cook for 30 seconds each side or until the shrimps are almost cooked but not fully cooked.
- Add rice and drizzle soy sauce, mix well.
- Add cooked eggs and peas.
- Drizzle sesame oil.
- Season with salt and pepper.