Sunday, February 22, 2015

Recipe #55: Nori's Fried Rice

Nori was a dear friend that I worked with about 25 years ago.  She had the kindest heart, and was an absolute pleasure to work with.  It was then that she shared her fried rice recipe, and I make it to this day.  There's very little prep work, and sometimes I even buy the white rice already made from my favorite Chinese restaurant.  The beauty of this recipe is that you can also add some of your own favorites, but my rule of thumb is, always make a recipe as is the first time around.  Then you have a good starting place.

1-2 tsp minced garlic                                              1 cup chopped cabbage (sometimes I use bok choy)
4-5 cups cooked rice                                               1/2 cup small raw shrimp (or cooked tiny shrimp)
1 scallion, both white/green parts, chopped      1/2 cup frozen peas
8 slices Canadian bacon, chopped fine               2 tsp sesame oil
1-2 tbsp soy sauce                                                    1-2 tbsp oyster sauce
canola oil

Heat olive oil in large sauté pan or wok on medium/high heat.   Add garlic, stirring for one minute, or until not burn.  Add shrimp and cabbage and stir fry until shrimp turn pink (if using cooked shrimp, add after a few minutes of cooking cabbage).  Add rice and bacon and stir fry until the rice is evenly coated with the oil.  Add soy sauce, oyster sauce, sesame oil and salt and pepper to may like more soy than oyster, or vice versa.  Stir in peas and green onion and cook for another 2 minutes.  Bon appetit!

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