Day #355 - Week 52 - 2009

Fried Rice with Shrimp [Trial Run: Scene #0 - Take #2]


So here I am - trying to add some sense to my existence. Spice it up a bit. So I decided to undertake the all too classic "I want to do something new every day" thing. Sounds basic. One thing. New. Everyday. No matter what else I am doing or how busy I am that day.

So as a trial run, 2 days before 2010, I decided to try Thai food. Thai food that I would cook myself - thus the novelty.  Not a big deal, but still, a new thing to me.


Yesterday, as a new thing, I tried the famous 9$ Kobe burgers at Paramount Lounge, just off Milwaukee and Grand. Mmmmm-mmmmm. Un délice, as we say in Panam. So good that I decided to go back there tomorrow with my girlfriend and share with her that hidden jewel.

So here's how I did it. Pretty simple, straight forward, and at least you know your ingredients are clean, organic (if you are picky choosing them) and that your stencils have been actually clean before you started cooking in them (cuz heaven knows how often these things are cleaned in a restaurant's kitchen, let alone an Asian one!). I followed the below (altered) recipe since I was only cooking for 2.


Shrimp Fried Rice Recipe
Serves 2

6 ounces small uncooked shrimp, shelled and deveined (about 12 - 14 medium size shrimps)
1/4 teaspoon salt - or a couple of big pinches
freshly ground black pepper
1/3 teaspoon cornstarch
2 separate tablespoons cooking oil
3 small eggs, beaten in a small bowl
2 stalks scallion of green onion, minced
2 cups previously cooked leftover rice, grains separated well
3/4 cup frozen carrots and peas, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version - I didn't really care about that though) - and do use more soy depending on how salty you like this
1 teaspoon sesame (or any other vegetable frying) oil

1- The Shrimps
In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.

Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

2- The Eggs
Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.

3- The Onions and Rice
Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan

4- The Grand Finale
Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add more soy sauce if needed depending on your taste.

Enjoy with a bit red wine. We did...