2018

 

Shrimp, Vegetable, and Rice Stir-Fry

 

 

 

Here’s an easy recipe I’ve adapted from something seen last year in “Southern Living”. Mother took some shrimp out of the freezer, and I had just picked this beautiful head of cauliflower. Add a few other ingredients, and — Bingo, a Winner!

 

 

Ingredients

 

• Rice, cooked separately (flavored, brown…your choice)
• 1/2 lb. to 1 lb. shrimp, cleaned
• 2 Tbsp. vegetable or canola oil
• 1/3 tsp. kosher salt
• About 1 or 2 cups fresh green beans or haricots verts, cut into 1 1/2″ pieces (frozen will work)
• 1 1/2 cups small fresh cauliflower florets
• One or two ‘Lunchbox’ sweet peppers for color, diced (optional)
• 3 green onions, green and white parts sliced separately
• Leftover vegetables (optional)
• 1 large or 2 medium fresh garlic cloves, minced
• 1/4 tsp. tsp. dried ginger
• 1 large egg
• 1 tsp. butter
• 2 or 3 Tbsp. coarsely chopped fresh basil
• 2/3 tsp. toasted sesame oil
• 1 or 2 Tbsp. soy sauce

 

 

 

The Process

 

• First, start cooking a pot of flavored rice, or plain rice, if you prefer, according to package instructions. I use Rice Pilaf. Don’t overcook it, or it will be sticky. Set it aside when it’s done (about 15 to 20 minutes), and start the rest of the recipe after you get the rice going.
• Heat a large non-stick wok or other pan. Add half the oil, half the salt, and the shrimp. Cook hot, turning occasionally, until shrimp is no longer clear. This takes only 2 minutes or so. Remove shrimp; set aside.
• Add the green beans, cauliflower, and ‘Lunchbox’ pepper to the remaining liquids in the pan, along with the garlic, ginger, the rest of the oil, and the white part of the green onions. Stir frequently for about 2 minutes, at medium-high heat. This is a good opportunity to use up leftovers, such as broccoli, dinosaur kale, peas, and carrots.
• Add the rest of the salt and 2 1/2 to 3 cups cooked rice. Cook and stir until rice is just a bit dried. This takes a minute or two. Lower heat if necessary.
• Push the rice mixture to one side, and add butter to the open area. Add the egg to the butter, scramble, and chop in the pan while it’s cooking. When the egg is done, mix it into the rice.
• Add shrimp, soy sauce, basil, and toasted sesame oil. Stir to heat evenly.
• Garnish with green parts of green onion.

This recipe for Shrimp, Vegetable, and Rice Stir-Fry takes only half an hour to prepare, and serves 2 to 4. Yummy.

 

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