It’s time to spice things up.
Last night on the phone my dad commented to me that he thinks I need to do some more experimentation with Asian food for the blog. Well dad, this one’s for you!!!
I actually love Asian flavors – salty, tangy, spicy, sweet – and one of my go to meals is a throweverythinginthepan stir fry. But I have to say my knowledge of real authentic asian cooking is pretty minimal. And, since I made this fried rice recipe up, if you are looking for something that will transport you to the streets of Shanghai, this isn’t exactly it…but it is pretty darn good!
Get started by chopping up our veggies. Red bell pepper, carrots, onion, and LOTS of garlic. Sautee in some hot vegetable oil for about 5 minutes until tender.
You can’t have fried rice with egg right? I would be lying if I said I never picked through the family style portion of fried rice to get at the hunks of scrambled egg. If you’ve ever eaten Chinese food with me and were wondering why our fried rice was suspiciously low on egg, there’s your answer. Sorry!
Scramble up your eggs and prepare the pan to add them. Just push all the veggies off to the side to make a little circle in the middle. Pour the egg in, the pan should be hot so the eggs should scramble quickly. If you have a wok, definitely use it and this process might be a little easier, but I don’t and pan worked just fine.
When the eggs are cooked though add the shrimp and tofu. I used extra firm tofu and pre cooked shrimp (from the night before). If you have raw shrimp just toss them in a couple minutes before the egg and left them cook until pink and cooked through.
Stir to warm through. Now it’s time for the fun. Add your cooked rice. Secret: I actually used barley my new favorite ingredient, but white rice, brown rice, barley, whatever floats your boat will work!
Grab two wooden spoons and start “frying” your rice by tossing your whole mixture together. Once the mixture is combined, add the sauce (recipe’s coming don’t worry!) and toss together some more. About 5 minutes total.
Now, it’s time for some heat! If you don’t like spice, just omit this part, but if you do, crank it up! I added two dried chili peppers. Just slice them up in small bits and toss them in. Two peppers will give you a good amount of heat so adjust to your taste. Toss together to combine, garnish with some green onion, and serve.
This recipe is great because you can add and subtract ingredients based on your taste of just what you have in the fridge! You can also make a big batch and it keeps for days (I know from personal experience that it is even better the next day!). It is also packed with tons of good-for-you stuff but still has the familiar Chinese food flavors.
I’ll have to do some research on some more authentic Asian cuisine (cuz Dad says so!), but until then, this will
have to do work great!!
Shrimp and Tofu Fried Rice
- 2 cups cooked rice (or barley)
- 1 package extra firm tofu, cut into bite sized chunks
- 1 pound cleaned shrimp
- 4-5 cloves garlic, minced
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 3 carrots, chopped
- 3 eggs, beaten
- 4 tablespoons white wine
- vegetable oil for frying
- dried chili peppers (optional)
- green onion for garnish
Stir Fry Sauce
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 teaspoons chili sauce (or to taste)
Whisk ingredients together in a small bowl. Set aside.
Heat oil in a large skillet. Add vegetables and garlic and cook until tender. Add wine and cook until reduced, about 3 minutes. If using raw shrimp, add shrimp and cook until pink (3-5 minutes). Make a well in the center of the pan and pour beaten eggs into the well. Scramble quickly, stirring frequently. Add tofu and cooked shrimp. Stir to combine. Add cooked rice and toss over medium high heat for 2-3 minutes. Add stir fry sauce and toss gently to coat rice. Add chili peppers (if using) and toss rice again. Garnish with green onion and serve.