Gaby's Shrimp Fried Rice
I've made shrimp fried rice for years - it's one of those dinners that gets a "yay!" from the kids rather than quiet groans:) Next to being delicious, it's very easy and relatively quick to put together, especially if you prep the ingredients ahead. Cold, leftover rice is best for fried rice, so making it a day ahead saves one step. After chopping the veggies, which you can do well in advance, the only thing left to be done same day is thawing and peeling the shrimp and scrambling the eggs. SHRIMP FRIED RICE serves 4-6 INGREDIENTS: Vegetable or avocado oil (or any high heat cooking oil- I've tried olive oil since we try to avoid seed oils, but it's just not the same) Sesame oil (enough to scramble the eggs and to finish off the rice) ½ cup soy sauce 6 cups cooked white rice 1 onion, chopped finely 4 cloves garlic, minced 1-inch piece of ginger, peeled and minced 4-6 eggs, scrambled 16-24 oz large or jump shrimp, peeled and deveined Kosher salt, to taste ...
