Shrimp Fried Rice

Ingredients:

* 8 cups cooked white rice – cooled (cooking instructions below)
* ¾ – 1 pound shrimps - raw, peeled and deveined (see marinade below)
* ½ medium onion – sliced
* 6 garlic cloves, smashed, peeled and chopped
* 8 TBSPs. olive or vegetable oil - divided
* 4 bunches green onions – chopped
* 4 – 6 TBSPs. teriyaki sauce
* 4 eggs – lightly scrambled and cooked separately

Marinate shrimps with the following:

* 1 TBSP. rice vinegar
* 1 tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 TBSP. cornstarch

Heat the wok or a large skillet and add 2 tablespoons oil. (Be sure to distribute the oil around the wok or skillet.) Once the oil is very hot (just before it starts smoking), add the marinated shrimps and stir fry just until barely pink. Remove shrimps onto a plate and set aside.

Scrape bits and pieces from the wok and discard. Reheat the wok and add 3 tablespoons oil. (Again, be sure to distribute the oil around the wok or skillet.) Sauté garlic, onions and green onions. Stir fry about 2 minutes. Add cooked and cooled rice and stir fry about 8 – 10 minutes. Keep stirring the rice so it won’t stick on the bottom of the wok. Add the barely cooked shrimps to the rice. Stir about 2 minutes. Drizzle teriyaki sauce over the rice and shrimp mixture. Stir until rice and shrimps are evenly coated with the teriyaki sauce.

Turn the heat to low.

Heat another skillet and add the remaining 3 tablespoons oil. Crack 4 large eggs and stir to lightly scramble the eggs. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the fried rice. Stir and serve.

Here’s how to cook rice on a pot if you don’t have a rice cooker. (3 cups of uncooked rice should yield 8 – 9 cups of cooked rice.)

* 3 cups uncooked white rice (I use Jasmine rice)
* 4 ½ cups water

Measure 3 cups of rice into a 3 quarts pot. Wash rice and drain. Wash rice again and drain as much of the water.

Add 4 ½ cups of filtered, drinking water into the pot. Boil rice over medium high heat. When the rice starts to boil, stir the pot to evenly distribute the heat. Continue boiling the rice until all liquid evaporate. Cover the pot and turn the heat to very low. Set your timer for 10 minutes. Turn off heat and keep the cover for another 10 minutes. Remover the cover and stir rice to let the steam out and separate the rice. Let the rice cool uncovered.

Keep the pot covered during the 20 minute period.

Pork and Shrimp Rice Sticks

Most of the ingredients used for this recipe should be readily available at any Asian or Thai stores. Also check your local super markets, and that includes Super Wal- Mart, as most of them carry Asian or International ingredients. As for the Pad Thai Sauce, it is OK to omit this, though there will be a slight different in taste. (I’ve made another version of this dish for my son, without the Pad Thai Sauce because of its peanut content. It came out just as good.)

Ingredients:

* 1 pound thinly sliced pork (see marinade below)
* 1 pound shrimp – raw, peeled, deveined (see marinade below)
* 1 pack (14 ounces) Oriental Style Noodles (flat rice noodles or sticks)
* ½ pound bean sprouts – washed and drained
* 5 garlic cloves – smashed, peeled and chopped
* ½ medium onions – thinly sliced
* 3 bunches green onions – chopped
* 1½ cups filtered water
* 4 eggs - lightly scrambled and cooked separately
* ½ cup ground roasted peanuts or almonds (see notes below)
* 7 TBSPs. vegetable or peanut oil

Marinade for Pork and Shrimp:

* 2 ½ TBSPs. rice vinegar
* 2 tsp. kosher salt
* ½ tsp. freshly ground black pepper
* 4 tsps. cornstarch (divided)

Mix marinade ingredients. Whisk until salt and cornstarch dissolve. Set aside.

Place pork and shrimp in 2 separate bowls.

Split the marinade equally and pour over pork and shrimp. Marinade both pork and shrimp for at least 30 minutes at room temperature, while you chop the vegetable and prepare the other ingredients.)

Wash the noodles with warm water and drain. Cut noodles into 6 inch lengths and set aside.

Sauce:

* 4 TBSPs. sugar
* 3 TBSPs. fish sauce
* 4 TBSPs. rice vinegar
* 2 TBSPs. Pad Thai Sauce (omit if you can’t find it)
* 1 tsp. ground hot peppers (optional)

*Combine sauce ingredients in a small bowl and set aside.

Heat a large wok or large, deep skillet. Add 2 tablespoons oil and sauté garlic, onions and green onions. Sauté until onions are translucent, about 2 minutes. Transfer to a large platter and set aside.

Using the same skillet, add 3 tablespoons oil and stir fry the pork until cooked, about 10 minutes. Add the shrimp and stir fry until color turns pink. Transfer to the same platter with the garlic and onions.

Using the same skillet, add 1 ½ cups filtered water. Bring water to a boil and add the noodles. Stir and boil the noodles until most of the liquid is absorbed, and the noodles are cooked al dente. (Do not over cook the noodles.)

Add the stir fried pork and shrimp, and the sautéed garlic and onions. Stir until all ingredients are well combined and mixed with the noodles. Add the bean sprouts and stir.

Drizzle the sauce over the noodles, pork and shrimp mixture. Stir noodles and other ingredients are coated with the sauce. Turn the heat to very low and keep the skillet covered.

Heat another skillet and add the remaining 2 tablespoons oil. Crack the eggs and lightly scramble using a spatula. Season eggs with ½ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the noodles.

Serve noodles with ground roasted peanuts or almond nuts.

Shrimp and Rice Salad

A tasty shrimp salad with rice, peas, celery, mayonnaise, and seasonings.

• 1 1/2 cup cooked rice, cooled
• 1/2 to 1 pound shrimp, peeled, cooked, deveined, coarsely chopped
• 1/2 cup diced celery
• 3 green onions, thinly sliced
• 2 tablespoons finely chopped red bell pepper
• 1 cup fresh or frozen green peas, cooked until just tender
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon celery seed
• 1/2 to 3/4 cup mayonnaise
• 2 tablespoons dill pickle juice
• lettuce leaves and tomato slices

Preparation:Combine shrimp, celery, onions, peas and red bell pepper. Sprinkle with salt, pepper and celery seed. Combine shrimp mixture with rice; add mayonnaise and dill pickle juice and gently mix. Taste and adjust seasonings.

Serve on lettuce leaves and tomato slices. Serve as a luncheon dish or side dish.
Serves 4.

Shrimp Salad with Rice

• 1 pound shrimp, cooked
• 1 cup chopped green onions
• 2 tablespoons olive oil
• 3 cloves garlic -- minced
• 2 cups water
• 1/2-1 teaspoon Tabasco sauce
• 2-4 teaspoons chicken bouillon
• 1 teaspoon red pepper
• 1 cup rice
• 2-3 tomatoes - chopped
• 1 bell pepper - chopped

In large bowl, combine shrimp, onions, garlic and oil. Cover and refrigerate overnight. Cook rice in water with bouillon, hot sauce, and red pepper for 20 minutes. Let cool.
Add tomatoes and bell peppers. Add rice mixture to shrimp mixture. Refrigerate until chilled.
Recipe from "Tell Me More" - with my small changes.

Two-pepper shrimp

• 1 pound uncooked large shrimp , peeled, divined
• 4 tablespoons dry white wine
• 2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon dried crush red pepper
• 8 tablespoons rice vinegar
• 2 cups plus 2 tablespoons cold water
• 5 cups shredded romaine lettuce
• 8 radishes, trimmed, thinly sliced
• 1/2 cup bottled clam juice
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 4 teaspoons vegetable oil
• 1 pound onions, thinly sliced
• 1/2 cup drained canned diced tomatoes
• 1 garlic cloves, minced
• 2 tablespoons chopped fresh parsley

Mix shrimp, 2 tablespoons wine, ginger, black pepper and crushed red pepper in large bowl.
Cover and chill 30 minutes.
Drain, reserving marinade.
Pour 7 tablespoons rice vinegar into another large bowl.
Add 2 cups cold water to bowl.
Add shredded lettuce and radishes.
Let stand 5 minutes.
Drain.
Whisk clam juice, remaining 2 tablespoons wine and remaining 1 tablespoon vinegar in medium bowl to blend.
Add cornstarch, salt and sugar; whisk until cornstarch dissolves.
Whisk in reserved shrimp marinade.
Set aside.
Heat 2 teaspoons olive oil in large nonstick skillet over medium-high heat.
Add shrimp and sauté until just cooked through, about 2 minutes.
Using slotted spoon, transfer shrimp to plate.
Heat remaining 2 teaspoons oil in same skillet over medium-high heat.
Add onions and sauté until beginning to soften, about 4 minutes.
Add remaining 2 tablespoons water and stir 1 minute.
Add tomatoes and garlic and stir 30 seconds.
Re-whisk clam juice mixture to blend.
Add to skillet and boil until sauce thickens, about 1 minute.
Add shrimp and parsley and toss to coat.
Season to taste with salt and pepper.
Remove from heat.
Divide lettuce and radishes among 4 plates.
Spoon shrimp mixture and sauce over and serve.4 servings