Subj : Freezer Friendly - 05
To   : All
From : Dave Drum
Date : Thu Sep 15 2022 09:56:58

This quick shrimp-fried rice from Eric Kim smartly employs the use of
one of our favorite shortcut ingredients: frozen vegetables. You can
also make it with chunks of boneless chicken, but adjust your cook time
accordingly. To reheat frozen rice, add a splash of water and stir the
rice to break up chunks, then gently heat in the microwave or on the
stovetop until warmed through.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Shrimp Fried Rice
 Categories: Seafood, Rice, Vegetables
      Yield: 5 servings
 
    1/4 c  Olive oil; more as needed
      1 lb Peeled, deveined medium
           - shrimp; thawed
           Salt
    1/2 ts Garlic powder
      1 md Onion; diced
  1 1/2 c  Frozen mixed vegetables
      6 c  Cooked jasmine or other long
           - grain white rice; pref cold
           - and day-old
    1/4 c  soy sauce; to taste
      2 tb unsalted butter
      4 lg eggs
           Yum Yum Sauce; for serving *
  
  * separate recipe
  
  Heat a very large nonstick or cast-iron skillet over
  high. Add the olive oil and shrimp, and sprinkle with
  salt and the garlic powder. Cook, stirring occasionally,
  until the shrimp is no longer translucent and begins to
  turn golden at the edges, 2 to 4 minutes. With a slotted
  spoon, transfer the shrimp to a plate and set aside.
  
  Add the onion and mixed vegetables to the shrimpy oil
  and cook, stirring occasionally, just until the onion
  loses its raw edge but is still crunchy, and the
  vegetables are mostly thawed, 1 to 2 minutes. Add the
  rice and soy sauce and cook, stirring occasionally,
  until well combined and the rice begins to crisp
  underneath where it meets the pan, 5 to 7 minutes. Taste
  and adjust the seasoning with more soy sauce as needed.
  
  Scooch the rice to one side of the pan, lower the heat
  to medium and melt the butter on the empty side of the
  pan. Crack the eggs into the melted butter, break the
  yolks and stir vigorously to scramble the eggs, cooking
  just until they have set but are still tender, about 1
  minute. Stir the soft scrambled eggs into the rice, add
  the reserved shrimp and any accumulated juices, then
  remove the pan from the heat.
  
  Let the fried rice sit for a few minutes so that it can
  continue to crisp in the pangCOs residual heat. (If you
  havengCOt already made the yum yum sauce, this is the
  perfect time to do it.)
  
  Drizzle most of the yum yum sauce over the fried rice in
  the skillet, leaving some back, if desired, to serve in
  a small dish on the side for dipping the shrimp.
  
  By: Eric Kim
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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