Shrimp and Edamame Fried Rice by Tom
I made this again this week, and modified the recipe a bit. I have actually made this dish numerous times because we both like it so much. What makes this dish special is it is just as good the next night as a leftover. We actually got three more meals from the leftovers.
Look for the shelled edamame in your frozen food section. It took a while to find it but it was there hiding on the bottom row. It was worth finding.
---Tom
(adapted from Fine Cooking, Feb/Mar 2018)
Serves 6 - 8
3 large eggs
pinch of salt
Ground black pepper
2 1/2 tablespoons vegetable oil
4 scallions thinly sliced, whites and greens separated
3 medium garlic cloves, minced
1 tablespoon fresh minced ginger
2 pounds medium shrimp, peeled and deveined, and tails off if possible
cayenne pepper
2 8-ounce bags of frozen shelled edamame (thawed)
1 1/2 tablespoons soy sauce, add more to taste
1 cup white rice, cooked in water, and then cooled to room temperature (about 4 cups cooked)
1 teaspoon sesame oil, more to taste
chili garlic sauce during cooking, about a tablespoon
hot sauce to be added at the table if desired
Defrost the shrimp. Lay it out in one layer and sprinkle with cayenne pepper and black pepper.
In a small bowl, lightly beat the eggs and season with salt and pepper. Set aside for later use.
Heat one tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Once the oil is hot, add the scallion whites, garlic and ginger and stir fry for a few seconds. Add the shrimp and edamame. Stir fry until the shrimp turns pink, about 3-4 minutes. Add the soy sauce and the remaining vegetable oil. Add the rice and cook together stirring constantly. Do this until the edamame is tender and the rice is heated through. Another 3-4 minutes.
Push the rice mixture to the side of the pan. Add the eggs, chili garlic sauce, sesame oil, and cook stirring constantly until almost set. About 1-2 minutes. Remove the skillet from the heat and fold in the eggs to the rice mixture. Sprinkle with the scallion greens and toss to combine.
Season to taste with additional soy sauce, sesame oil, and hot sauce.
Start to finish including prep time about 30 minutes. Looks good. Tastes good.
---Tom
hot sauce to be added at the table if desired
Defrost the shrimp. Lay it out in one layer and sprinkle with cayenne pepper and black pepper.
In a small bowl, lightly beat the eggs and season with salt and pepper. Set aside for later use.
Heat one tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Once the oil is hot, add the scallion whites, garlic and ginger and stir fry for a few seconds. Add the shrimp and edamame. Stir fry until the shrimp turns pink, about 3-4 minutes. Add the soy sauce and the remaining vegetable oil. Add the rice and cook together stirring constantly. Do this until the edamame is tender and the rice is heated through. Another 3-4 minutes.
Push the rice mixture to the side of the pan. Add the eggs, chili garlic sauce, sesame oil, and cook stirring constantly until almost set. About 1-2 minutes. Remove the skillet from the heat and fold in the eggs to the rice mixture. Sprinkle with the scallion greens and toss to combine.
Season to taste with additional soy sauce, sesame oil, and hot sauce.
Start to finish including prep time about 30 minutes. Looks good. Tastes good.
---Tom