What to do with leftover rice? Actually, I don’t know. I rarely have any. I happen to be a bit of a fiend for rice and soy sauce. I’d make a good peasant! Well, except for the part where I would have to live like one… I will count my blessings now. But as much as I adore a hot, steamed lobster dunked in butter or a decadent cheesecake, I am also equally satisfied with a big hunk of crusty bread slathered in butter or a bowl of sticky rice soaked with soy sauce. Sometimes, the simplest things are splendid enough.
And speaking of simple, my rice cooker is just that. Yes, yes, I know a pot works just fine for boiling rice. But I am my mother’s daughter and have a penchant for collecting kitchen gadgets. While my parents may love their fancy-schmancy, high-tech, Rolls Royce of the rice cooker world, mine is a $9 superstore special that does the trick. Plug it in and flick the switch. That’s it. And 20 minutes later, fluffy hot rice! Providing you put in enough water… Alas, I am also my father’s daughter and think I have no need for instructions. (Yes, I learn the hard way).
Shrimp Fried Rice
Recipe from Bon Appétit
- 2 Tbsp vegetable oil
- 12 peeled deveined small shrimp, thawed if frozen
- Kosher salt
- 8 scallions, thinly sliced, chutes and greens separated
- 2 cloves garlic, chopped
- 1 Tbsp finely chopped peeled ginger
- 3 cups cold cooked white rice
- 2 large eggs, beaten
- ½ cup frozen edamame, thawed
- ½ cup frozen peas, thawed
- 3 Tbsp soy sauce
- 2 Tbsp unseasoned rice vinegar
- 1 tsp toasted sesame oil
Heat 1 Tbsp. of the vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.
Heat remaining 1 Tbsp. of vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.
Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.