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.