I really have been cooking up a storm with Kylie Kwong's Simple Chinese Cooking!I love rice, I love fried rice, I love shrimp, I love scrambled eggs, so how could I go wrong with this recipe? Well, I couldn't. It was excellent, and it was very simple - made even more simple due to the fact that I hate celery, so I didn't have to chop any of it up! This was really easy to put together in the time it took to cook some jasmine rice. I made half a recipe, and discovered that 3/4 cup of uncooked rice will give you approximately 2 cups of cooked rice, which was perfect.
Prawn Fried Rice* (from page 256 of Simple Chinese Cooking adapted by me)about 1/2 lb shrimp (I used medium because this is what I usually have on hand), de-veined & roughly chopped
2 tbsp vegetable oil
2 eggs
1 tbsp finely chopped ginger
2 cups steamed rice
1 tbsp saké
1 tbsp oyster sauce
1/2 cup finely sliced green onion
salt to taste (I didn't need any)
* prawns are basically shrimp. Tomato/Tom-ah-toe.
1. Cook rice. Or, use leftover.
2. Heat 1 tbsp oil in wok, at high heat until oil shimmers. Add eggs & scramble until almost done. Remove to a plate.
3. Add 1 tbsp oil to the wok. Stir-fry shrimp & ginger about 1 minute, or until the shrimp are nearly cooked.
4. Add rice, saké, and oyster sauce, and eggs, and stir-fry for about 1 minute. Add green onions & stir-fry for another minute. Serve & enjoy!
I loved this meal - and it was a meal in and of itself! The flavours were subtle and delicious, and as I said, this was simple.
