It was time for yet another variation on fried rice. Singapore got the nod this time, thanks to a recipe for "Shrimp Fried Rice" from Terry and Christopher Tan's Shiok!. Stir-fry some chopped garlic in vegetable oil; then add two eggs, let nearly set and chop them with the edge of the spatula. Toss in the shrimp (shelled) and stir-fry for two minutes, then add the cooked rice, one tablespoon of Chinese light soy and half a teaspoon each of black pepper and salt. Stir-fry about three more minutes until everything is cooked through. Pickled chilis are the suggested side dish.
This ended up much like Thai fried rice, even though the Singapore recipe adds the eggs sooner and doesn't beat them ahead of time. The one problem with the final dish was that the chopped garlic burned, so I'll have to be more careful next time. I also added more pepper than necessary, which didn't help.
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