Thursday, September 17, 2009

Shrimp Fried Rice

Servings: 4

  • Shrimp - 1 lb, shelled and deveined
  • Onion - 1 med, chopped
  • Carrots - 1 cup, sliced
  • Frozen sweet peas - 1 cup, defrosted
  • Green chilies - 2-3 , chopped
  • Soy sauce - 2-3 tbsp
  • Tasting salt - 1 tbsp (or to taste)
  • Black pepper - 1 tsp
  • Eggs - 2
  • Basmati rice - 3 cups(raw)
  • 1. Rinse and drain the rice.
  • 2. Bring water into boil, add the rice with 1 tsp of salt and boil till the rice seems al dente. Drain and set aside.
  • 3. Heat 4 tbsp of oil in a large non-stick frying pan. Fry the eggs by scrambling them, remove and set aside.
  • 4. Add the onions to the pan, saute till they are translucent. Add the carrots, half the amount of tasting salt and black pepper. Saute for 2-3 min till they are a bit softer. Add the sweet peas and saute for 2-3 more min. Remove the veggies from the pan and set aside.
  • 5. Add the shrimp to the pan with 1/2 tsp of garlic paste and 1/2 tsp of tasting salt. Saute till they curl up.
  • 6. Return the eggs and veggies to the pan. Stir to combine and saute for 1-2 min.
  • 7. Add the drained rice to the pan. Carefully stir to combine as not to break the rice. Test for salt. If required add a bit more tasting salt and black pepper. Saute for 3-4 more min.
  • 8. Sprinkle the soy sauce on top, turn the heat off, cover and let it rest for 10 min before serving.
  • 9. After the 10 min, stir the rice a bit so that some of the whiter rice and some of the darkened rice with soy sauce will mix evenly. Serve with a side of fried chicken or any side of your choice.


Post a Comment