Friday, April 16, 2010

Shrimp Fried Rice

Thanks to my migraines, dinners this week ended up shuffled a bit, with me using ingredients differently than planned to keep things easy. Last night's pan roasted chicken with spinach pasta sauce was supposed to be chicken picatta, and the spaghetti & marinara were supposed to be for shrimp pasta tonight. So tonight I instead used leftover rice from last weekend, and veggies from the crisper, to make a shrimp fried rice, instead.

I started with garlic & ginger in some peanut oil in the wok, then once they got fragrant, added some sliced carrots. Once they'd cooked a minute or so, I added chopped red bell pepper. Next, the rice went in, along with a mix of oyster sauce, soy sauce, sesame oil and Sriracha hot sauce. I let that cook up for awhile, then realized there was nothing green in the mix - so I grabbed some frozen peas and dumped them in. Once it was all heated through, I poured the rice mixture into a bowl. Then I tossed the shrimp with a little more sauce into the hot wok, and cooked them through. Quick, easy, and tasty. Perfect when it feels like something's trying to bore it's way out of our skull.

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