Shrimp Fried Rice
Rice is a primary food staple in the Philippines and in most Asian countries. It has been, for centuries, an affordable source of nutrition in a region where poverty and hunger is common. Due to its benefits and versatility, its popularity has spread worldwide these past years. This grain is the cornerstone of the Filipino cuisine, an integral part of most recipes from the main dish, to beverages, and to desserts. You’ll hear Filipinos claiming “my body feels different if I don’t eat rice for a day”. In the Philippines, as children, we were scared to wolfing down our plate clean by our grandmas saying “every grain of rice you’ll throw, you’ll spend eternity picking them up one by one”. Older and wiser, I know now that God does not punish us as so described. Yet, I still can’t discard day-or-even-3 day old rice, and not because I follow a frugal way of life. I certainly make massive contributions to our community dumpster with stuff that could have been re-used by another. I think for me it’s more of knowing that somewhere, there’s a family that’s having only rice and a dash of salt for dinner.
Makes 6 Servings
Ingredients
6 cups cooked rice
1/2 lb shrimp, peeled and deveined
3 to 4 oz boneless and skinless chicken breast, sliced to slivers 1/4 inch thick
1 cup frozen peas and carrots, thawed
1 small onion, finely chopped
3 eggs
2 tbsps soy sauce
vegetable oil
salt and pepper
Procedure
Peel shrimps and devein by running knife horizontally through back. Slice chicken breast.
Heat oil in a heavy, wide skillet or wok. Add lightly beaten eggs and scramble. Do not overcook. Remove eggs from skillet and set aside.
Saute chicken until cooked. Remove from skillet and set aside. Add more oil to skillet as needed. Saute shrimp until pink. Remove from skillet and set aside. Saute onions until translucent.
Add cooked rice and stir constantly to loosen. Add peas and carrots. Add cooked chicken and shrimp. Mix in soy sauce. Continue to cook until all ingredients are heated through. Season with salt and pepper to taste. Combine in scrambled eggs.
Remove from skillet. Garnish with chopped green onions, if desired.
TIPS:
1) Good additions include fresh pineapple cubes, luncheon meat (SPAM) or ham cubes, cured meat (chinese sausage, BBQ pork etc.), cashew nuts, and raisins. With all these add-ons, the rice can be the main entree instead of just a complementing side dish. A meal in itself!
2) For best results, use cold rice.
Potatoes and Grains Recipes in Archive:
Khow Pad Moo (Thai Pork Fried Rice)
More Good Food!
Fried rice is one of my favorites – thanks for sharing your version…it looks fast and yummy!
My fave to make for potlucks~never fail to please!