Tag Archives: rice

Shrimp Fried Rice

Shrimp Fried Rice

This is a fast-cooking recipe so have all the ingredients prepared and ready to add to the pan. In place of, or in addition to the peas and carrots use what ever vegetables you like – broccoli, mushrooms, asparagus. Instead of shrimp try this with a boneless pork chop cut into small pieces. Someday I think I’ll make it with pancetta for a Chinese-Italian fusion.
Shrimp Fried Rice
  • 6 oz shrimp (small shrimp or large cut small)
  • Salt & black pepper
  • 2 tbsp. peanut or vegetable oil
  • 2 tbsp. toasted sesame oil divided
  • ½ chopped onion
  • ¾ cup peas & carrots
  • 1 large egg
  • 2 cups cooked rice (cold)
  • 1 tbsp. each soy sauce, toasted sesame oil, oyster sauce
  • 3 tbsp. chopped green onion
Preheat a large fry pan or wok to medium heat. Add 2 tablespoons vegetable oil and 1 tablespoon of sesame oil. Sauté the shrimp with salt and pepper. Cook the shrimp for 2-3 minutes until they start to color. Remove with a slotted spoon and set aside.Shrimp Fried Rice
Add the onion, peas and carrots and cook until the onion starts to turn translucent. Slide the onion, peas, and carrots to the side (if you pan isn’t big enough, temporally remove the vegetables) and pour the beaten egg onto the other side. Cook the egg, break it up mix it with the vegetables.Shrimp Fried Rice


Shrimp Fried Rice
Add the rice and mix thoroughly with the egg and vegetables. Then add the shrimp. Pour in one tablespoon each of the soy sauce, toasted sesame oil, and oyster sauce. Stir and fry until everything is combined.  Add chopped green onions and serve.Shrimp Fried Rice

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Chicken Pilaf

Chicken Pilaf
Variations of pilaf are served from the Middle East to the steppes of Central Asia. Rice is sautéed in oil and then cooked in seasoned broth or stock. Onions or garlic and other vegetables, dried fruits and spices can be added and it may also contain meat or fish. This version is made with chicken, raisins and pine nuts and can also be done with game birds, rabbit or lamb.

Season chicken pieces with salt and black pepper and bring to room temperature. Heat 2 tablespoons of oil and  butter and brown the chicken in a pot.

When done, remove chicken, lower heat and drain fat except for no more than 2 tablespoons and add flour and blend.

Add garlic and chicken stock. Bring to a boil and stir and deglaze pot.

Remove the meat from the 2 breast bones and cut it into bite sized pieces. Return legs, wings, thighs, back and cut up breast pieces, lower heat and simmer on low and covered for 15 minutes.

Meanwhile, in a separate pan fry the rice in 1 tbsp. of oil. Keep stirring so it doesn’t burn but begins to brown slightly. When done remove it from the hot pan or it will continue to cook.

After the chicken simmers for 15 minutes, add the sautéed rice, pinoles and golden raisins.

Bring to boil, lower heat and simmer for another 20 minutes for a total of 35 minutes or until liquid is absorbed and rice is done.

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