Thursday, September 11, 2008

Shrimp Fried Rice

This is so good you won't believe you ever bought the pint of shrimp fried rice from the Chinese takeout for $10. I just made it the other night (per Geoff's request) and it's always better than I remembered when I make it.

Here's what you need:

2 1/4 cups uncooked rice

3 eggs
sesame oil to cover bottom of pan

2 - 3 bunches green onions, cut into 1/2" slices
3" piece of ginger, grated
2 T. chopped garlic

1 can bamboo shoots
1 can sliced water chestnuts

Sauce ingredients:
1/4 c. oyster sauce
2 T. soy sauce
1 T. sesame oil
1/2 tsp. black pepper (or to taste)

1/2 c. frozen peas
1 lb. cooked, chopped shrimp (cut in half or so there's still good sized pieces and every bite will get a bit of shrimp)

Cook the rice the way the Swamp Siren (who is from Louisiana and therefore knows what she's talking about): rinse the rice until the water runs clear. Then fill the pot with water that is up to the first knuckle on your pointer finger when your pointer finger is touching the rice. Bring to a boil over high heat, reduce to low and simmer until the water reaches the level of the rice. Cover and cook for about 10 minutes or so until done.

It will be perfect EVERY TIME. I promise.

Then spread the rice on a baking sheet and put in the fridge to cool for about 8 hours. The rice needs to "dry out" a little bit. I've also made it the day before and just put in a tupperware and it manages to dry out just fine that way if you don't want to make it in the morning before work.

Scramble the eggs in a little bit of sesame oil and move to the side.

Mix up the sauce ingredients in a little bowl and set aside.

Saute the green onion/ginger/garlic in a little oil until the green onion is soft. Add the bamboo shoots and water chestnuts so they get a little flavor.

Add the rice and stir to combine everything together. Let the rice cook in the pan until it develops a little bit of a crust on the bottom. Add the sauce and stir. Add the shrimp, peas and egg and stir until combined.

If you like (as I do) leave the rice in the pan for a good long time to get a good amount of crust on it -- I love that crunchy rice flavor and taste.

Serve with toasted sesame seeds (if you like) and extra soy sauce (and in our case some rooster sauce, too).

This is really good and makes a LOT and it's great leftovers.

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