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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 !
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Bon Appetit ! Live is Good !
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Shrimp And Lap Cheong Fried Rice
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Shrimp And Lap Cheong Fried Rice
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- shrimp, lap cheong, peppers
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- stir fry finely diced onions, grated ginger and garlic paste in peanut oil
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- add shrimp, lap cheong and peppers, season with kosher salt and cayenne pepper, remove from oil, set aside
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- add day-old cooked rice to oil, stir fry until rice makes popping sound
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- move rice to one side of wok / pan, add more peanut oil, stir fry whisked eggs until scrambled
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- mix rice and eggs, season with salt, pepper
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- mix all previously stir fried ingredients with rice / egs, add sesame oil and a few drops of chili oil
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- add sliced scallions, stir fry for another few minutes, check / adjust seasoning
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- Shrimp And Lap Cheong Fried Rice
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- Shrimp And Lap Cheong Fried Rice
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