Shrimp Fried Rice

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While I have professed my love to all things resolution-y when it comes to the new year, I now profess my hatred for New Years Eve. I used to say it was my favorite holiday…perhaps because at that point in my life, I could generally be found holding down a bar stool at my college campus. Since you know, I’m not 19 anymore…I mean, 21 (and I was DEFINITELY drinking WATER, coughcough)….New Years Eve has dropped from the top of my Most Loved Holidays…to the very bottom.

Like clockwork, Mr. Prevention and I get into an argument on December 31st between the hours of 7 and 10pm. There is something seriously, seriously disturbing about that fact.

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I left work on New Years Eve to head to the gym. The gym was closed. Wonderful. I headed home to workout and settle in for a lazy night in my jammies while making the Lobster Pappardelle I had meal planned while FINALLY finishing Fifty Shades Darker (I’ve been on page 513 for about 7 months…no lie) and sipping on a bottle of champagne we received as a house warming gift 6 months ago. I had my night all. planned. out.

About 5 miles from home, Mr. Prevention calls to request my assistance in cleaning the interior of my car…since he “turned on the heater in the garage and all”. After that oh-so-thrilling exercise, it was time to actually exercise. It was everything in me to get in those 40 minutes on the elliptical, but I did it. I was then informed that Mr. Prevention wanted to “go out for a drink…maybe dinner.” I threw my humongous lobster tails back in the freezer and for the second time that day, showered, put on my face, and got dressed. I even wore sequins and heels.

I was driving so I decided that I wanted to go to a make-your-own stir fry joint. We pulled up, walked in, and were told that they weren’t seating any more tables. It was 8pm. WTH? We got back in the car and tried my second choice, a pub-type of place. We walked in and sat at the bar. And sat. And sat. And sat some more. I should probably mention that we were the only 2 at the bar, and there were multiple bar tenders. Ticked off, we got up and left.

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Mr. Prevention stepped in and offered a third suggestion. We walked a very chilly 2 blocks to be told they were on a 1-hour wait for a two-top. We headed back to our car through an alley (why, I don’t know) and conversation ensued.

“Nicole, we can just go home and have lobster pasta…I’m fine with that,” Mr Prevention said.

“Are you KIDDING me? No. It’s going on 9pm and my lobster is FROZEN. At this point, I sure as heck am not cooking tonight. And I’m walking in a dark, icy alley in heels and December 31st Michigan weather.”

His response was typical, “I really don’t understand why you have attitude.”

“I’m HANGRY and cold. I hate New Years Eve…it always sucks.” I said.

We ended up at a bar with Fat Tire on draft and a Southwestern Chicken Wrap with a scant number of fries. At that point, the napkins were looking appetizing, so I was happy. But I would’ve been way, way happier with my original choice of stir-fry. Ever since making fried rice at home, I’ve been craving a re-make…with tofu! Why haven’t I made fried rice sooner? So simple and a great way to use up leftover rice!

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Shrimp Fried Rice adapted from Flow Fit

3 cups cooked brown rice
3 Tbsp canola oil
1 cup fresh bean sprouts
1/2 cup onion, chopped
12 oz cooked medium shrimp, peeled and deveined (tails removed)
1/4 cup green onion, chopped
1 (10 oz) package frozen, organic green peas and carrots, thawed
2 eggs, beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 Tbsp soy sauce
1/4 tsp toasted sesame oil

Directions:

Cook brown rice according to package to instructions. Set aside and allow rice to cool.

Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, add oil, bean sprouts and onions. Mix well and cook for 5 minutes.

Mix in cooled rice and shrimp and cook for another 4 minutes, stirring constantly.

Mix in shrimp, green onions, peas and carrots, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and shrimp are heated through.

Yield: 5 servings (about 1 1/2 cups each)

Nutrition Information (per serving): 348 calories; 12.8 g. fat; 164 mg. cholesterol; 767 mg. sodium; 36.4 g. carbohydrate; 4.8 g. fiber; 21.2 g. protein

Result: I made this with coconut oil and the flavor was very strong and in my opinion, very misplaced in something like fried rice. I changed the recipe above to use canola oil which I do recommend over olive oil because of the higher smoke point. After remaking a small batch with canola oil, I much preferred the flavors which were simple and clean. You can use tofu, seitan, or another protein such as pork, chicken, or beef. Delicious!

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 The Illini play tonight – I’m excited! :-D

Be well,

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Comments

  1. says

    Yep, that’s why we never even attempt to go out on NYE! We went out for Valentine’s dinner at a swanky restaurant in Barrington (which by the way is no longer there). It was our first V-day as a married couple and I wanted to go out!

    I made reservations – all was well, until we realized that the menu was pre-fix. $100 pp without drink! WTF?!

    We ended up spending nearly $250 on dinner, without tip I might add, and the “tasting” portions were so small, we hit burger king on the way home – best $5 bucks we ever spent! We agreed then and there never to go out on a holiday!

    Your fried rice looks amazeballs – my husband makes a mean fried rice, but I have to watch him because his oil pour is a bit heavy handed!

    Happy New Year!

  2. Katie says

    Hahahaha, this post made me laugh because it is such a husband thing to do. You made me thankful for a husband who would never turn down lobster (or any seafood) pasta and hates going out on NYE, especially without a reservation. Happy New Year!

  3. says

    Ugh, I have a love/hate relationship with NYE too. The holiday is really good at making you feel totally lame if you’re not out and about, in a room with a million other people, having a grand time/getting drunk off your face. Even if it’s not your thing! Oh well.

  4. STH says

    I make fried rice a lot–it’s a great way to use up CSA odds and ends because you can put almost any vegetable in it and it works. I usually make ours with BBQ pork and it’s great.

    Going out on New Year’s Eve is too crazy and too expensive–it’s just not worth it. This year, I made mulled wine in the slow cooker and a bunch of appetizers and we had our own little cocktail party for two at home!

  5. says

    ****His response was typical, “I really don’t understand why you have attitude.”***

    Oh, I’d rip his head off. Cause that’s how I roll when I’m tired/hungry/cold. Any two of those combined = bitch

    Looks like a nice dish though, and my husband would love it!

  6. Emilie says

    Well misery loves company – we had a horrible NYE because of an argument too! It doesn’t help that it’s my husband’s birthday so I feel obligated to do something “special”. Sigh. BTW, I love the word “hangry”! So fitting and I can relate, big time!

    • Nicole, RD says

      Hey girl! Oh no!! Misery does love company. What are we to do with our other halves!? Happy New Year! And as for the word hangry…that was all my sister-in-law. I loved it and adopted it immediately into my vocabulary ;)

  7. helene says

    Fried rice is my fav dish. You might want to add oyster sauce as the seasoning once all the ingredients are in then add salt and pepper to taste, Omit soy sauce all together, You’ll need about 1Tbsp for 3 cups of cooked rice. It depends on your taste buds,

  8. Sandra says

    Hi, this recipe looks wonderful.
    Has anyone tried to freeze this? Does it freeze well?
    I am trying to do portion sizing and doing most of my cooking once or twice a month.
    If someone could let me know thanks ~ I’ve just heard from some those rice doesn’t freeze well, and others have said it does.

    Thoughts?
    Thanks =)

    • Nicole, RD says

      Hi, Sandra! Thanks! Hmmm! I have never frozen rice before. I think it would do okay, but it may need a stir fry after thawing to get the “best” texture possible after freezing. Just a hunch. If you do freeze, be sure to lay the bag on its side and freeze in a thin layer so it doesn’t all clump together. Maybe someone else has some suggestions, too :)

  9. Amy says

    Made this again for supper tonight!
    Such a relief to have a simple & tasty go to meal, thanks for the recipe!

  10. says

    Hangry feelings are responsible for at least 3/4 of the fights in our house. I swear. P.S. I’m crashing your party this New Year’s and having some lobster pasta with you. We can both fall asleep on the couch at 10:00. :)

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