Thursday, February 10, 2011

CEiMB - Shrimp Fried Rice

This week's CEiMB recipe, courtesy of Sarah at Sarah's Kitchen Adventures, is Shrimp Fried Rice. Now, I love shrimp and I love fried rice, so I was very excited to try this recipe out. Fried rice isn't difficult, but it does take some planning. It is crucial that the rice you use is not fresh. If you use fresh rice, it comes out wonky and doesn't taste like fried rice at all. Trust me, I've made that mistake before, so this time I cooked my rice the night before I planned on making this dish.

First, I cooked up the ginger, green onions, and shrimp in canola oil.

To that, I added the cabbage. I apparently missed the note to cut the cabbage into three inch pieces, so mine were a tad big. Oops. After the shrimp pinked up, I set all that to the side and heated up some toasted sesame oil in the pan. I then added the cold brown rice and fried it up. I added the shrimp/cabbage mixture to the rice along with some soy sauce.

Terrible picture, but the dish itself turned out very well! My husband asked where the peas and carrots were, so I will add those in next time.


  1. I agree that this could have used more veggies! I'm used to peas, carrots, onion, and bean sprouts in my fried rice! I did love this as a base recipe, though, and I liked the cabbage in there a lot more than I thought I would. It was a great dish.

  2. Did not get to this one, but from reading your post, it looks like I should!