Shrimp Fried Rice

Shrimp Fried Rice



2 Cups Shrimp-deveined tales ON-uncooked
2 cups Minute rice
1 egg
1 small yellow onion-finely sliced
2 Table spoons Teriyaki sauce
½ Teaspoon toasted Sesame oil
1 table spoon Oyster sauce
1 small carrot-finely sliced
¼ teaspoon grated ginger
1 small garlic clove smashed with press
¼ canola oil for frying
2 cups water

cooking implements needed:

Wok or heavy iron skillet
Small sauce pan/pot
Paring knife (or mandolin slicer)
Garlic press
Micro grater
Micro wave

Directions:

Take shrimp, pull off tails (set shrimp aside), toss tails in sauce pan/pot with 2 cups of water bring to slow boil. Let sauce reduce to about ½ cup and set aside strain out tails with strainer.

Micro wave rice as per box instructions set aside & fluff.

Slice yellow onion and cook until caramelized in wok (add a little of canola oil), add sliced carrot stir fry 1 minute, add a dash of teriyaki sauce to help onion caramelize.
Grate ginger and press garlic into canola oil warm and infuse oil. Crack egg and scramble, then add in shrimp and stir fry until pink (done) then add in rice, toss rice in pan. Slowly add in reserved sauce from shrimp tails pot. Cook into rice until gone. Finally, add in toasted sesame oil and oyster sauce and fold into dish-serve immediately steam hot.

This makes an unusual sweet yet savory dish-the mixture from the shrimp tails when boiled down is very sweet and also is the onion when caramelized. I guess one could add shiitake mushrooms to add a more savory taste to the dish.

Skillett Stew

Skillet Stew

2 Boneless Chicken Breasts
7 Carrots
7 Potatoes
2 Large Yellow Sweet Onions
6 Cloves garlic
1 Bottle Kikkoman Teriyaki baste-barbeque


Instruction:

Slice onions using mandolin type slicer. Sauté until the onions caramelize then finely chop using chopper. Roast garlic for 30 minutes in oven at 350 degrees (in butter and olive oil-do not burn). Mince with garlic press, and add to onion mixture. Take a large skillet and add 2 table spoons olive oil- heat. Slice potatoes and carrots but keep separate.

Thoroughly salt and pepper potatoes after slicing and add to skillet-add onion and garlic mixture. Continuously toss potatoes and onion-garlic mixture-potatoes should begin to brown and soften. Add sliced carrots-reduce heat, cover and simmer until carrots soften at least one hour-stir occasionally.

Season chicken with salt and pepper, cube, and stir fry. Add Chicken to other pan. Liberally fold in Kikkoman Barbeque-Baste sauce. Simmer until sauce permeates entire mixture.

Serve

Pork Fried Rice

Pork Fried Rice

Ingredients:

Fresh Ginger
Fresh Garlic
½ pound roasted pork-finely diced
2 small eggs
3 green onions
1 small Vidalia onion
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 carrot-thinly sliced
½ cut bamboo shoots
Table spoon Sesame oil
2 cups minute rice

Cooking:

A head of time cook rice-I use minute rice-nuked in the micro wave about 5 minutes following instructions on the back of the box. I usually use chicken bullion instead of water. Fluff it and set it aside to dry-overnight is best.

Heat oil in a Wok or Cast Iron skillet. I use canola oil-Grate with a micro planner ¼ of a cup fresh Garlic and Ginger (each). I also grate the Vidalia onion at this time. This will infuse the oil with a sweet (from the onion) complex sugary taste (make sure it caramelizes). This should remove the need to add much sugar at the end. Next in I add the carrots and give them about a minute to cook-then its time to add the egg and cook until it is well scrambled. Then I add the pork, green onion, and bamboo shoots.

After this cooks about a minute, it is time to add the rice. Slowly incorporate the rice in the Wok and toss gently. Add dashes of Soy Sauce to taste and at the end, the table spoon of Sesame oil. Lastly fold in about a table spoon of Oyster sauce- serve immediately.

Enjoy!