Shrimp And Pearl Fried Rice

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Shrimp And Pearl Fried Rice Ingredients

2 c Short-Grain White Rice	1/2 lb Baby Bok Choy; To 3/4 Lb
2 c Cold Water; Spring Water	3 c Cooked Shrimp; Note 3
1 tb Five-Flavor Oil	2 ts Kosher Salt
1 1/2 ts Chili-Lemon Oil; Note 1	1/4 ts Roasted Szechwan
1 Yellow Onion; Cut Into 3/8"	Thinly Cut Green And White
2 sm Leeks; Note 2	Shredded Fresh Coriander;
1 Carrot; Peeled, Cut Into	Slivered Almonds; For
1 Bell Pepper; Red Or Yellow,

Instructions for Shrimp And Pearl Fried Rice

copyright, Barbara Tropp 1999 Note 1: OR or hot chili oil Note 2: white and light green part only, slit lengthwise then cut crosswise into 1/8" half-moons, rinsed Note 3: Butterfly, drop into barely boiling stock, turn off heat, stir 30 seconds, drain Note 4: to 1/2 tsp Roasted Sichuan Pepper-Salt Use Lundberg organic white sushi rice and the sweetest tasting shrimp for this dish. With a glass of cool white wine, it makes a lovely meal. 1. Put the rice in a bowl, cover generously with cold water and stir until the water turns cloudy. Tilt the bowl to drain, add more cold water, then repeat 4-5 times until the water turns mostly clear. Drain well. 2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For older rice thats dryer, youll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes. Dont remove the lid. 3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. At the end of the resting time, remove the lid and fluff the rice with a wooden rice paddle or spoon. If dry, sprinkle with additional water, stir to mix, and return the covered pot to low heat 5-10 minutes until the water is absorbed. 4. Heat a non-stick wok or large, deep skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, then add the onions. Stir-fry until translucent, then add the leeks and carrots and stir-fry until the onions turn golden, adjusting the heat so they sizzle without scorching. Add the bell pepper, toss to blend, then add the cabbage and toss to wilt. 5. Add the rice and toss well to blend. Turn down the heat and add the shrimp and mix. Season with salt to taste, then heighten the flavor with a generous sprinkle of pepper-salt. Garnish and serve. Serves 4 generously. (Leftovers steam up nicely.) Jeff liked the flavor and texture mix of this. Entered into MasterCook and tasted for you by Jeff Dwork NOTES : Cal 623.1 Total Fat 7.9g Sat Fat 1.4g Carb 89g Fib 5.1g Pro 45.4g Sod 1505mg CFF 11.7% Recipe by: Barbara Tropp Posted to EAT-LF Digest by Reggie Dwork on Mar 07, 1999, converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Asian

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