Shrimp Fried Rice

Ingredient list (all approximations - as is with all my cooking)

1. about 2 cups of cooked rice
2. 1 lb of pealed shrimp chopped
3. 1 chopped green pepper
4. 6 sliced button mushrooms
5. 1 cup of thawed/cooked frozen peas
6. 1 cup of canned sweet corn
7. 2 eggs scrambled
8. 2 cloves of garlic sliced
9. paprika, onion powder, salt.pepper, green onion
10. Sriracha (or other hot sauce)
11. chili oil/canola oil (3 tablespoons tops)




Directions

1. preprep all ingredients (peal/chop shrimp, cook peas, scramble eggs, make rice, etc)
2. season shrimp with salt.pepper, paprika, and hot sauce
3. heat pan with oil, garlic, salt, pepper
4. saute green peppers/mushrooms
5. add shrimp when mushrooms are no longer white
6. when shrimp is cooked add peas, corn, and scrambled egg
7. add the write rice in when pan is hot again, gently combine the ingredients
(tip: if rice is cold add some water and pop in microwave for 30 seconds)
8. add salt/pepper/hot sauce/chili oil to your liking & green onion as garnish

The veggies will render a cooking liquid as it cooks that the rice absorbs as flavor...so its not really fried at all.

Serves 6



Try the curry version by adding curry powder in step 3. and 1/2 can of coconut milk in step 8.

and dont forget about tomorrow's lunch.

Ching Cai (bok choy)

Ok I dont even know if this qualifies as a recipe (its more just tips for preparation) because its so easy and basically comprised of 1 ingredient. It is also very typical of real chinese food..ahh reminds me of childhood days. and no my parents didnt have to force it down my throat. I actually ate it. The basic formula is veggie+salt+pepper+high heat. (if you are thinking stir fry, you die...i mean you are wrong)

So this is that formula with xiao ching cai. or baby bok choy cuz its more tender, here goes:

1. peal the leaves apart from 2-3 bunches

2. cut green part away from the white stem part and chop into munchable sizes (im always annoyed when restaurants serve this stuff whole or cut in half long ways. firstly my mouth is not that big and secondly dont they know the stems and leafy greens require different cooking times? *sigh*)

3. heat oil in a pot (my mom prefers a pot to cook because the sides prevent oils from splattering spatter on you or the counter)
4. add salt and pepper to the pot
5. once the pot is hot (test by flicking some cold water and hearing a sizzle)
6. add only the white stems and stir it around
7. after a few mins taste a small piece, if its tender throw in the green parts
8. once its all wilted take it off the heat and eat.

Congrats! you've just consumed about 1/3 of a day's fiber.
its delish with some rice and another side.
Serves 2 as a side or 1 if its just me. (reheats well too for next-day lunches i.e. doesnt get mushy in the microwave)