I hate saying goodbye to Summer and took a lovely photo (I can’t find) off the back of our boat one recent evening to remind me what an absolutely lovely day on Lake Chesdin I’d had – a bittersweet moment for sure.
It’s hard to think of things to make this time of year too – not really winter, not really summer anymore – what to make?
How about Shrimp Fried Rice? I used what I found in the refrigerator, but feel free to add or subtract to the ingredients listed. Ham is a good addition, and try to find old-time country style ham if you do for a more authentic taste. I used celery for crunch but water chestnuts would be good as would snow peas, sugar snap peas, bean sprouts, peppers, scallions for the onion, or omit the eggs if this will be a side dish. I used eggs as this was our dinner and I wanted to fill us up.
SHRIMP FRIED RICE
- 3 cups rice – *
- 2 large eggs
- One cup shrimp
- One cup sliced on the diagonal carrots
- One cup sliced celery
- One onion sliced into 8ths (or 16ths – depending on size)
- One cup frozen shrimp (about a dozen – or as much as you’d like)
- One small bag frozen peas
- One Tablespoon grated (or more if you love ginger) fresh Ginger**
- One Tablespoon grated fresh garlic
- One teaspoon toasted or roasted sesame oil, I used twice this amount, because I like it. Try with one teaspoon the first time out.
- Soy sauce to taste (at least a Tablespoon – low salt soy is fine)
- Coconut oil or any oil that will take high temperatures***
Have all ingredients ready (everything but the shrimp sliced, the garlic and ginger grated) and use a large non-stick pan so you have a lot of surface area. Forget your wok – unless you have a gas stove that can get it hot enough.
Get your oil shimmering and beginning to smoke- I use about two tablespoons and add more as it’s needed. I put the shrimp in first as it was still frozen, once it turned pink I took it out and put in the carrots. Stir fry your vegetables based on length of time to cook them. I stir fried the carrots for a couple of minutes (while I was peeling my shrimp) and added the onion for another minute, then the celery and kept stirring for one more minute.
Push all your vegetables to the side and stir fry the garlic and ginger in some oil in the pan for 30 seconds ONLY, then dump in any frozen vegetables (for me – peas) rice, soy sauce, and sesame oil. Add your shrimp (or cooked chicken, ham) and you are done!
This is sooooo much better than what you get in a restaurant. You are going to wow the family.
*make sure the rice is at least 24 hours old. I used 1 1/3 cups Uncle Bens Regular Rice cooked in one box of Swanson’s Organic Vegetable Broth, with one tablespoon of butter and ½ tsp salt. This made enough for a side dish of rice one night, and more than 3 cups later on. How about using leftover rice from a meal at an Asian restaurant? It would work great too.
** knobs of ginger are easily frozen, and grated while still frozen. I use a microplane to grate the ginger and the garlic
*** Since coconut oil has been deemed good for us, try using it. It adds a lovely flavor to about everything.
Love on a Half Shell
What happens when a thirty-something woman is handed her sister’s messed-up kids, and then finds the love of her life? Meet Rae Green, a woman who could handle anything . . . or so she thought.