|Shrimp fried rice with edamame|
1 tsp. butter
2 cups cooked COLD white rice
1 medium carrot, diced
2 green onions, thinly sliced (including green part)
1-2 tsp. fresh ginger, minced (more if you love fresh ginger flavor)
1 large garlic clove, minced (or pressed through a garlic press)
1 cup cooked edamame or cooked green peas (optional)
Soy Sauce (about 1/4 cup or more)
Crack eggs into a small bowl, add one to two grinds of black pepper. With a small whisk or a fork, whip the eggs until smooth and "scrambled."
Heat a small non-stick pan with small dab of butter. When hot, pour a small amount of egg the pan and move the egg to cover the bottom of the pan.
Egg should cook quickly and look like a large pancake. Turn over the egg and finish cooking egg just until it is no longer glossy.
- This recipe will make 2 side dishes or 1 large serving for a hungry person. To make it more hearty, add cooked and diced chicken or pork or shrimp when you add the rice to the wok.
- All amounts are estimates -- there is no magic to the amounts indicated. Add more or less, based on your individual tastes and how many veggies you want in your fried rice.
|Fried rice with nothing extra added.|