Best Rice You Ever Had

My mom was a single parent so we didn’t each out much. But when we did, it was either Mexican or Chinese. Of course, when it comes to cooking, these are my favorite cuisines. When we got Chinese, mom never had to ask. I always ordered shrimp fried rice. Nothing else. When I bought my house, a colleague gave me a wok. And for the last two years, I have been perfecting homemade shrimp fried rice.

When I cook with a wok, I feel fancy. See, it just looks like you’re about to do something awesome: image1This recipe is my own. It’s as exact as I can remember it. You’ll need a non stick frying pan and a wok. If you don’t have a wok, you’ll need two frying pans and this stuff:

  • 1lb shrimp (or any lean protein-chicken works well)
  • Frozen peas (thawed)
  • Carrots (shaved)
  • Brown rice (cooked in advance & chilled)
  • Yellow onion (diced)
  • Garlic (chopped, 2 cloves-I love garlic)
  • Sesame oil
  • Sriracha (optional)
  • Low Sodium Soy Sauce
  • Salt & pepper
  • Cooking spray
  • 2 eggs

After you get the stuff together, do this:

  • Cook brown rice a day in advance and chill overnight
  • Season shrimp with salt & pepper
  • Spray frying pan with cooking spray, add garlic & onion
  • Add shrimp & cook until just pink
  • Heat cap full of sesame oil on wok (medium heat)
  • Using half wok surface fry egg, add rice (~1 cup) to other half
  • Chop egg, incorporate with rice
  • Add about 8 shrimp with garlic & onions, stir
  • Add carrots & peas (as much as you like), stir
  • Add soy sauce, stir

And you’re done. Repeat for multiple servings. Depending on the size of your wok, you’ll probably be able to make two servings at a time. I like heat so I top mine with a squirt of Sriracha.

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