• NYT E-Z Dinner - 41

    From Dave Drum@1:3634/12 to All on Sun Jan 28 15:40:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Shrimp Fried Rice
    Categories: Seafood, Rice, Vegetables
    Yield: 5 Servings

    1/4 c Olive oil; more as needed
    1 lb Peeled, deveined medium
    - shrimp; thawed
    1/2 ts Garlic powder
    1 md Onion; diced
    1 1/2 c Frozen mixed vegetables
    6 c Cooked jasmine or other long
    - grain white rice; pref cold
    - and day-old
    1/4 c soy sauce; to taste
    2 tb unsalted butter
    4 lg eggs
    Yum Yum Sauce; for serving *

    * separate recipe

    Heat a very large nonstick or cast-iron skillet over
    high. Add the olive oil and shrimp, and sprinkle with
    salt and the garlic powder. Cook, stirring occasionally,
    until the shrimp is no longer translucent and begins to
    turn golden at the edges, 2 to 4 minutes. With a slotted
    spoon, transfer the shrimp to a plate and set aside.

    Add the onion and mixed vegetables to the shrimpy oil
    and cook, stirring occasionally, just until the onion
    loses its raw edge but is still crunchy, and the
    vegetables are mostly thawed, 1 to 2 minutes. Add the
    rice and soy sauce and cook, stirring occasionally,
    until well combined and the rice begins to crisp
    underneath where it meets the pan, 5 to 7 minutes. Taste
    and adjust the seasoning with more soy sauce as needed.

    Scooch the rice to one side of the pan, lower the heat
    to medium and melt the butter on the empty side of the
    pan. Crack the eggs into the melted butter, break the
    yolks and stir vigorously to scramble the eggs, cooking
    just until they have set but are still tender, about 1
    minute. Stir the soft scrambled eggs into the rice, add
    the reserved shrimp and any accumulated juices, then
    remove the pan from the heat.

    Let the fried rice sit for a few minutes so that it can
    continue to crisp in the pan’s residual heat. (If you
    haven’t already made the yum yum sauce, this is the
    perfect time to do it.)

    Drizzle most of the yum yum sauce over the fried rice in
    the skillet, leaving some back, if desired, to serve in
    a small dish on the side for dipping the shrimp.

    By: Eric Kim

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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