Tuesday, June 28, 2011

Indonesian Shrimp Fried Rice

This recipe popped up on my reader the other day from What's Cookin' Chicago? and looked really yummy. I've been looking for a savory dish to make and add on to my blog, because I've noticed that, lately, I've been making a lot of sweets. I need to make more new dinner recipes. And what's not to like about fried rice. This was pretty easy to make. You can make this into a spicy dish by adding some red pepper flakes or diced jalapeno into the sauce. But because my daughter would be eating this, I omitted the spice. Hubby actually asked what makes this dish "Indonesian." I assumed it was the sweetness and spice of the sauce. Whatever it is, this still came out quite good and Hubby and daughter were really pleased with this dish.

2 Tbsp. brown sugar
2 Tbsp. light or mild molasses
2 Tbsp. soy sauce
2 Tbsp. fish sauce
1 1/4 tsp. salt
4 eggs
3 Tbsp. plus 1 tsp. vegetable oil
1/2 medium onion, finely chopped
4 garlic cloves, minced
12-14 extra large shrimp, peeled and deveined
2 cups left over cold rice
1/2 cup frozen peas & carrots, thawed
4 green onions, sliced thin
lemon or lime wedges

1) In a small bowl, stir together brown sugar, molasses, soy sauce, fish sauce, and salt. Set aside.

2) In another small bowl, whisk together eggs and 1/4 tsp. salt. Heat 1 teaspoon oil over medium-high heat. Pour eggs into pan and allow to set. Pull the cooked edges towards the middle and tilt the pan to allow runny eggs to coat the bottom of pan. Continue to do this as need until no runny eggs remain.

3) With a spatula, carefully flip the egg to cook the top side. Remove from heat and break into pieces. Set aside.

4) Heat the remaining 3 tablespoon of oil in a skillet over over medium heat. Saute onions, stirring constantly, until translucent. Add shrimp and cook, stirring constantly, until they turn opaque. Push shrimps to the side.

5) Crumble rice into middle of skillet. Cook rice and shrimp until rice is warmed and slightly toasted, about 5-7 minutes. Add sauce mixture and toss to coat. Stir in peas, carrots, and eggs. Cook for another 1-2 minutes. Add green onions and remove from heat. Transfer to a serving platter and serve with lemon or lime wedges.

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