Shrimp and ham fried rice from Josée di Stasio
Prep Time
Cooking Mode
125 mL (½ cup) cup whole small raw shrimp
30 mL (2 tbsp.) tbsp. canola oil
100 g oz shiitake mushrooms without stem
½ container cremini mushrooms (about ½ container)
125 mL (½ cup) cup grated carrots
1 small clove of garlic
125 mL (½ cup) cup thinly sliced green onions, divided
875 mL (3½ cups) cup chilled cooked brown rice
125 mL (½ cup) cup cooked ham cut into 1-cm (½-in.) cubes
750 mL (3 cups) cup baby spinach
125 mL (½ cup) cup blanched sweet peas
2 eggs, beaten
30 mL (2 tbsp.) tbsp. soy sauce
125 mL (½ cup) cup whole small raw shrimp
30 mL (2 tbsp.) tbsp. canola oil
100 g oz shiitake mushrooms without stem
½ container cremini mushrooms (about ½ container)
125 mL (½ cup) cup grated carrots
1 small clove of garlic
125 mL (½ cup) cup thinly sliced green onions, divided
875 mL (3½ cups) cup chilled cooked brown rice
125 mL (½ cup) cup cooked ham cut into 1-cm (½-in.) cubes
750 mL (3 cups) cup baby spinach
125 mL (½ cup) cup blanched sweet peas
2 eggs, beaten
30 mL (2 tbsp.) tbsp. soy sauce
Directions
1In a large skillet, stir-fry the shrimp over high heat for about 1 to 2 minutes, or until nice and pink. Set aside .
2In the same skillet, heat oil over high heat and sauté mushrooms for 3 minutes, or until they release their juices.
3Add the carrots, garlic, 60 mL (¼ cup) green onions, chilled rice, ham, and reserved shrimp. Cook for 3 minutes.
4Add spinach or peas and mix well.
5Make a well in the middle of the pan and pour in beaten eggs.
6Cook for 1 minute without stirring, and then incorporate egg into the rice mixture.
7Turn off heat and add soy sauce to taste.
8Garnish with remaining green onions.
9Fried rice reheats well and you can add small, cut-up pieces of leftover cooked veggies like beans, broccoli, roasted peppers, etc. You can also add chopped pieces of leftover cooked sausage.
Tips
1
TIP: It's best to use cold rice because the starch will have dried so it will fry better. To prepare, cook rice according to package instructions. Add salt and a little olive oil to the cooking water. Spread rice onto a baking sheet and chill uncovered in fridge for 30 minutes. Set aside.
Disclaimer
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Personal Note
Personal Note