SPECIAL SHRIMP FRIED RICE

FOR THE LEFTOVER RICE

2 cups (500 mL) of jasmine or other long-grain white rice

4 cups (2 L) of water

1 tablespoon (15 mL) of soy sauce

1 inch (2.5 cm) of frozen ginger, grated (or 1 tablespoon/15 mL dried) 

FOR THE STEAMED SHRIMP

1 pound (450 g) of any-sized frozen shrimp, unpeeled, thawed

¼ cup (60 mL) of water

FOR THE FRIED EGGS

4 eggs

2 green onions, thinly sliced

1 teaspoon (5 mL) of toasted sesame oil

 FOR THE SEARED VEGETABLES

1 teaspoon (5 mL) of vegetable oil, preferably grapeseed

8 garlic cloves, minced

1 inch (2.5 cm) or so of fresh ginger, peeled and thinly sliced

1 red bell pepper, cut into thin strips

A handful of bean sprouts

FOR THE FRIED RICE

1 teaspoon (5 mL) of vegetable oil, preferably grapeseed

4 cups (1 L) of leftover rice

1 cup (250 mL) of frozen shelled edamame or green peas

¼ cup (60 mL) of soy sauce

2 tablespoons (30 mL) of oyster sauce or fish sauce

FOR THE FINISHING FLOURISHES

1 cup (250 mL) of cashews

1 cup (250 mL) of crispy chow mein noodles

Description:

The secret to fried rice is leftover rice, so the day before, measure the rice, water, soy sauce and ginger into a saucepan and stir, bringing the works to a slow, steady simmer over medium-high heat. Cover tightly, set to the lowest possible heat, and cook for 20 minutes. Turn off the heat but don’t touch the lid, and let rest for 10 minutes. Fluff with a fork and chill overnight.

Get out your wok or your biggest, heaviest nonstick skillet. Have a side plate and a couple of bowls on the side to temporarily hold things.

For the shrimp: Toss the shrimp into the hot pan, pour in the water and cover tightly. Bring to a furious boil, then reduce the heat and steam the shrimp until they just turn pink and are still tender, 5 minutes. Transfer to a bowl and set aside. Peel them when you get a chance.

For the eggs: Wipe out the pan and heat over medium-high heat while you whisk together the eggs and green onions. Splash the sesame oil into the pan, swirling it into a flavorful film. Slide in the egg. Swirl the works, forming an even, sizzling layer of quickly setting eggy goodness. Brown the bottom a bit, just a minute or two, then deftly flip and lightly brown the second side, 2 to 3 minutes in total. Slide the egg onto the side plate.

For the vegetables: Splash some vegetable oil into the pan. Spoon in the garlic and ginger, sautéing briefly to brighten their flavors. Toss in the red pepper and bean sprouts and sauté, sizzling and shaking for 3 or 4 minutes. Pour into a bowl.

It’s time to fry some rice at last! Wipe out the pan and heat over the highest heat. Splash a pool of oil into the pan, swirling to coat the bottom with a thin film. Immediately add the rice and edamame, breaking up any clumps of rice, stirring constantly, sizzling and searing for 10 minutes or so. Add the soy sauce and oyster sauce. Stir in the peeled shrimp, the vegetables and the egg, breaking up the egg as you do so. Stir until heated through, another minute or so. Serve and share topped with scattered cashews and chow mein noodles.