Shrimp Fried Rice

More often than not, this is my go-to method to utilize leftover rice. It is also a good conveyer of vegetables, and makes a great family meal. Sometimes, I like to go a little unconventional and serve it with a "vinaigrette" made of one part chili paste, one part rice wine vinegar and half part honey. 

Shrimp Fried Rice 

Makes about 4 servings

1 lb fresh or frozen shrimp 

1 tbsp chili paste (more or less depending on desired level of heat)

1/2 salt

1/2 tsp pepper 

4 tbsp vegetable oil 

1/4 cup diced onion 

1/4 cup thinly sliced scallions

2 carrots, peeled and cut into cubes

3 to 4 cup cooked rice (white or brown)

2 eggs, season with salt and pepper and whisked

1 cup green peas 

2 tbsp soy sauce 

1 tbsp sesame oil

fresh cilantro leaves for garnish (optional)

1. Combine the shrimp with the chili paste, salt, and pepper. In a large skillet, heat two tablespoons of vegetable oil and cook the shrimp for about 3 to 4 minutes until pink throughout. Remove to a plate and set aside. 

2. Using a paper towel, wipe the skillet clean and return to the stove. Heat the remaining vegetable oil and cook the onion, scallion and carrot until fork tender, about 3 to 4 minutes. 

3. Add the leftover rice and mix well, gently breaking up any clumps as necessary. Carefully push the rice to one side of the skillet, and pour in the eggs on the other side. Allow the eggs to set for about 30 seconds before scrambling and incorporating it into the rice mixture. 

4. Add in the peas, cooked shrimp, soy sauce and sesame oil. Continue cooking just until the peas are heated through. Garnish with cilantro and serve immediately.