>
>
Leftover rice –
soup, congee or fried rice ? – that was the question ! 🙂
Well, this time the decision came easy because I also had a few slices of cooked ham and a few small shrimp in my fridge, along with some peppers and fresh eggs. And besides, I’ll have a good fried rice anytime 🙂
This version is very simple and only takes a couple of minutes to prep and execute. Just make sure you use day-old rice – fresh cooked rice is too moist and will not result in good fried rice !
>
Bon Appetit ! Live is Good !
>
>
Shrimp And Lap Cheong Fried Rice
>
Shrimp And Lap Cheong Fried Rice
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
-
- shrimp, lap cheong, peppers
-
- stir fry finely diced onions, grated ginger and garlic paste in peanut oil
-
- add shrimp, lap cheong and peppers, season with kosher salt and cayenne pepper, remove from oil, set aside
-
- add day-old cooked rice to oil, stir fry until rice makes popping sound
-
- move rice to one side of wok / pan, add more peanut oil, stir fry whisked eggs until scrambled
-
- mix rice and eggs, season with salt, pepper
-
- mix all previously stir fried ingredients with rice / egs, add sesame oil and a few drops of chili oil
-
- add sliced scallions, stir fry for another few minutes, check / adjust seasoning
-
- Shrimp And Lap Cheong Fried Rice
-
- Shrimp And Lap Cheong Fried Rice
>
>
>
>
>
>
>
