Thursday, October 16, 2008

Egg and Shrimp Fried Rice with Emperor Vegetables

OK. NO rice cooker meals for now. I'm just doing what most people do with leftover rice (or I call it a "purposed" leftover) . I cooked twice the amount of rice in the rice cooker one day, consumed one half as-is with dishes such as Spicy Beef with Mushrooms, Three-Cup Chicken or Chinese Steamed Fish; and the other half - I kept it in the fridge for fried rice the next day. Yay, FRIED RICE in a pan...alas, and not FRIED RICE in a rice cooker.

Egg and Shrimp Fried Rice with Basella Alba (Emperor Vegetable)
Basella Alba, shrimps, eggs, red chili, ginger, oyster sauce, soy sauce, leftover cold rice

Fry the Basella Alba
1. In lightly oiled pan, fry ginger and red chili, then add in the vegetable, add ~1tsp oyster sauce
2. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.

Fry the other ingredients and rice
3. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium heat (Note: at low heat, the rice tends to stick to the pan).
4. Add in soy sauce, and pepper to taste

5. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy

Want some ?

More about Basella Alba, read more here.

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