Thursday, January 14, 2010

Shrimp Fried Rice with Edamame- No Need for 3-Day Old Rice


I personally am not a fan of recipes calling for prep time lasting for more than a day. Most fried rice recipes call for use of three-day old rice. Who has three day old rice at their disposal when they decide to make a quick meal such as fried rice? Fried rice is usually a combination of items you have in the house, a last minute adventure. This fried rice recipe will use minimal prep time and cook time for ultimate deliciousness.

I have included a simple tip to drastically cut down that three day prep time to spur of the moment cooking. Just look below for the recipe and trick.

Shrimp Fried Rice with Edamame
What you'll need:

3 cups cold water
1 ½ cups brown rice
1 tbsp butter
8 ounces frozen, deveined uncooked shrimp- shells and tails removed (can substitute 8 ounces of cubed tofu making sure you drain liquid out on a paper towel weighed down with a dish for 20 minutes)
½ tsp kosher salt
¼ tsp black pepper
½ tsp cornstarch
½ cup edamame
½ cup mixed frozen carrots and corn
2 scallions- sliced thin
½ cup onion- diced
1 tbsp minced fresh ginger
3 large eggs-beaten
2 tbsp oil + 1 tsp oil
1 tbsp soy sauce


Add brown rice, butter and water to medium pan
Put on high flame until boiling
Lower to medium flame and cook (with lid on) for 10 minutes
Stir
Lower to medium-Low and cook additional 3 minutes
Stir
Cook additional 3 minutes on medium-low flame
Line large plates with paper towels and spread rice out evenly and let dry for 20 minutes- Do not touch rice in these 20 minutes
While the rice is drying, put frozen shrimp in plastic bag, let the air out of it by squeezing bag, then zipper it shut and place in bowl
Run cold water over bag of shrimp for 15 minutes- moving shrimp around in bag every 5 minutes
In a bowl, toss the shrimp with salt, pepper and cornstarch. Let marinate for 8 minutes at room temperature.
Heat a wok or large pan on high heat for 30 seconds
Add 1 tablespoon of the oil and swirl to coat pan and heat for 30 seconds
Add the shrimp
Let the shrimp cook, untouched for 1 minute on each side
Remove the shrimp from the pan onto a plate
Heat 1 tbsp oil in wok on medium-high heat.
Add ginger, stir and cook for 2 minutes.
Add onion, stir-fry for about 4 minutes and push to side of pan
Add the frozen corn or peas in the middle, and stir-fry for 2 minute. Push to side of pan
Add the green onions and cook for 2 minutes and push to side of pan
Add edamame and cook for 2 minutes and push to side of pan
Add shrimp and mix with everything and heat for 1 minute
Add rice in middle of the pan. Stir with vegetables and heat for 2 minutes moving around with wooden spoon
Make a 3”x3” hole in center of pan, pushing rice mixture to sides
Add 1 tsp oil to center and heat for 30 seconds
Add beaten eggs in middle
Stir eggs slightly after 2 minutes
Stir again after 1 minute
Stir and again after 1 minute
Stir again after 1minute
Mix egg with rice mixture for 30 seconds- being careful not to break rice
Shut off flame and stir in soy sauce

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