Thursday, March 12, 2009

Not Your Average Fried Rice

Ta da, Pictures! I'm so excited I remembered to take a picture of my dinner before I ate it all! This was one of those meals where I was thinking, "hmmm, I've got all that cooked barley, what can I do with it before it goes bad?" And then I remembered that I also had some shrimp in the freezer, a green onion, and some broccoli rabe; perfect makings for fried rice or in this case, barley. Either way, this is a quick, easy and super super delicious dinner.

I think this meal would be particularly kid friendly if your wee ones like Chinese flavorings. I used to make this at the co-op and used the traditional vegetables of green onions, carrots, celery and bell peppers, but you can personalize it however you like. It is a great way to use up whatever is in the vegetable drawer. Here's my version, at least for tonight.

A Few Caveats
I cook in a wok since I find it the best pot for Chinese cooking. Use any deep dish skillet otherwise. Also, don't fear the great quantities of garlic and ginger, I fry them first and set them aside so that they both flavor the cooking oil (typical of Chinese cooking) but also serve as added vegetables since I love ginger and garlic so. Don't worry about cutting either one too thinly, since you want them to cook in the oil, not immediately burn. Another thing to note is that it is actually best to make this with cold, already cooked rice or barley, since then it doesn't stick together as newly cooked rice would. And lastly, while you will be tempted to reduce the amount of cooking oil, don't. It's important for there to be enough oil to cook each set of veggies as well as enough to coat the rice. In the larger scheme of things, it's not that fattening, and you're eating all those good grains and vegetables!

Shrimp Fried Rice

6 shrimp, shelled and deveined
2 cups cooked brown rice/barley
8 cloves garlic, sliced lengthwise in 1/4 inch slivers
3 inch piece ginger, sliced lengthwise into 1/4 inch slivers
1 green onion, white parts sliced thin
1 bunch broccoli rabe, chopped, stalks separated from leaves
1/4 cup high heat cooking oil (safflower, sunflower, etc)
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon chili oil (optional)

Heat wok until it smokes. Add cooking oil and swirl in pan. When oil begins to smoke, add garlic and ginger and toss to cook until nicely browned. Scoop out garlic and ginger and set aside and leave oil in wok. Add shrimp and cook for 1-2 minutes until pink and curled. Scoop out and set aside. Add white parts of green onions and stalks of broccoli rabe and stir fry for 2 minutes. Add leafy portion of broccoli rabe and cook another 1-2 minutes until barely wilted. Add rice/barley and stir fry 2-3 minutes until grains are all coated with oil. Add shrimp, garlic and ginger back into wok and stir another minute. Add soy sauce, sesame oil and chili oil if adding and stir another minute. Serve immediately. Enjoy!

Love and hugs!

1 comment:

Eve Fox said...

yum! the trick about using cold rice or grains is so important - unfortunately, I learned that the hard way!