Shrimp & Broccoli Stir Fry & Jasmine Fried Rice

Shrimp Stir-Fry - Candy Coated Culinista

Shrimp Stir-Fry – Candy Coated Culinista

I have been craving shrimp for a while now and I figured it was time to make something shrimp related.

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Shrimp & Broccoli Stir Fry
Ingredients

• 25 whole shrimp, deveined
• Garlic, 4 cloves, finely chopped
• Kosher salt, to taste
• Black pepper, to taste
• Broccoli crown, cut into pieces
• 3 medium carrots, peeled and cut into circles
• Small red onion, cut into chunks
• Plum sauce
• Spicy ginger oil
• Sesame seeds

Assembly
1. Clean shrimp and place in a bowl.
2. Add garlic, kosher salt & black pepper and mix then set aside covered with saran wrap.
3. Using a wok over medium heat add some spicy ginger oil and fry the shrimp. Add some plum sauce after the first few minutes. Once cooked set aside.
4. Add more spicy ginger oil and fry broccoli, carrots, red onion and plum sauce for five minutes.
5. Add in the shrimp and mix.
6. Plate and sprinkle with sesame seeds.

Jasmine Fried Rice
Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 1 cup jasmine rice
• 2 tbsp spicy ginger oil
• ¾ cup frozen mixed veg of corn, carrots & peas
• 4 tbsp spicy ginger oil
• 1 eggs
• 2 tbsp soy sauce

Assembly
1. In a pot, cook the rice in 1 cups of water over medium-high heat until cooked.
2. In a small saucepan cook the mixed vegetables and drain.
3. In a wok with 4 tbsp of spicy ginger oil and fry rice and add in the mixed vegetables and stir frequently for 5 minutes.
4. Add egg and continue cooking for 5 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
My taste tester loved this and was very surprised by the treat. They love Chinese food but always buy it at the restaurant, so I decided to make them my version. This was eaten for brunch, as they couldn’t wait which made me laugh. I seem to have a lot of testers that just can’t wait to dive into the food I prepare which is a lovely feeling. I loved the slight kick of the ginger that coated the shrimp and the sweetness of the plum sauce over the Crunchy vegetables. Funny enough when I was showing a co-worker this picture another co-worker of Chinese-Vietnamese decent saw it and said it looked great. She asked my other co-worker to sneakily ask for the recipe for her. If a Chinese person wants my recipe I have done a good job. I am now officially a big fan of adding an egg to my fried rice and can’t believe I only started doing this last year. I really should have been doing this a long time ago as it just add that little bit extra to the rice.

Family Style Fried Rice

Family Style Fried Rice - Candy Coated Culinista

Family Style Fried Rice – Candy Coated Culinista

Can you believe I have never made fried rice before? I love making stir fry and Chinese food yet I have never made fried rice. I was prepping a meal for some guests and I had planned to make just plain rice served with some teriyaki chicken breasts and on the fly I decided to turn this into a fried rice.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30-40 min.
Difficulty level is: Easy

Ingredients
• 4 cups basmati rice
• 2 tbsp sesame oil
• 1 small onion finely chopped
• 5 gloves garlic, finely diced
• ½ cup diced frozen carrots
• ½ cup frozen peas
• ¾ cup corn kernels
• 4 tbsp sesame oil
• 3 eggs
• 5 tbsp soy sauce

Assembly
1. In a pot cook the rice in 2 cups of water over medium-high heat until cooked.
2. In a frying pan with 2 tbsp on sesame oil, fry onions for 4 minutes and the add garlic for 30 seconds.
3. When rice in finished cooking add onion and garlic along with the carrots, peas and corn along with the sesame oil and fry and stir frequently for 5 minutes.
4. Add eggs and continue cooking for 10 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
This couldn’t be easier and this was perfect to serve family style; so everyone could help themselves at the table. This can be made the day before and then re-fried again with a little sesame oil before serving; as fried rice always tastes so much better on the second day.

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