Bryan's Stuff

   
Stir Fry Recipes

     Shrimp Fried Rice

The day before 1 Cup Texmati Long Grain Rice
1 3/4 Cup water and beef broth (1 10.5 ounce Can beef broth or beef consume)
1 Tablespoon butter

Combine all, bring to a boil, stir once, place lid on, reduce to simmer for 15 minutes. Remove from heat and let stand 10 minutes covered. Refridgerate over night uncovered. Stir occasionally.

8 ounces small uncooked shrimp, shelled and deveined
+ 2 chicken thighs
1 tsp kosher salt
1/2 tsp white pepper
1 teaspoon cornstarch
2 Tablespoons Olive Oil

In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature.

Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan. Cook the shrimp Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible

4 eggs

Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp. Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat.

1 cup chopped onion
4 teaspoons minced garlic
1 cup frozen carrots and peas, defrosted

3 cups cooked white rice 1 day old after being refridgerated

4 stalks scallion or green onion, minced


 When the oil is very hot, add the onions and garlic and stir fry until fragrant, about 15 seconds. Add in the carrots and peas for another minute. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan.

2 tablespoons soy sauce
4 tablespoons sesame oil

Drizzle the soy sauce all around the rice and toss. Add the the partially cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional soy sauce if needed.