Date Night: Teriyaki Shrimp Fried Rice

Friday is finally here, and to think for some of us it was a short week. Yikes! It’s been a long short week with some rare beautiful weather. The snow is melting and it’s starting to feel like spring.

For date night tonight, it’s time to cook up some homemade Chinese food! Yes, you could easily call down to the local place down the street but homemade not only taste better, but you also will feel much better eating fresh ingredients. If your little one is joining you for dinner, try letting them take a few bites from your chopsticks. If they’re older, they have learning chopsticks for kids!

Make tonight a date night with some sake, chopsticks, and some chinese checkers. Or you could go for a classic Tsingtao Beer.

If you are looking to add some side dishes: edamame or some dumplings (I love the ones from Trader Joes) would be a great pairing with this rice. My husband and I thought the rice itself was enough food, but by all means, chow down on whatever your heart desires!

Teriyaki Shrimp Fried Rice

Prep time: 30 minutes Serves: 2

Ingredients:

1 cup Basmati Rice, rinsed

1 cup vegetable or chicken stock

1 cup water

3 bay leaves

1 egg

1 cup frozen peas and carrots

3 scallions, thinly sliced and cut into 1/2″ pieces

1 tbs soy sauce or tamari

4 tbs olive oil

3 garlic cloves, rough dice

2 tbs teriyaki sauce

12-14 medium uncooked shrimp, thawed shelled  and detailed

Directions:

In a pot, bring water, stock, rice, bay leaves, 1 tsp salt and 1 tbs olive oil to a boil then reduce to a low simmer with lid on until water has almost evaporated, about 20-25 minutes. Remove the pot from heat. Let steam, with lid partially on, to evaporate the remaining water.

In a large deep saute pan or wok (if you have one), heat up 1 tbs of olive oil. Add 1 egg and rough scramble. Move cooked egg to plate. Roughly chop the egg.

Add 1 tbs of olive oil to the pan and garlic. Sautee the garlic until brown. Add the shrimp and teriyaki sauce. Cook shrimp for 3 minutes on medium heat. Flip shrimp and cook for another 2-3 minutes until shrimp is pink. Move shrimp to plate. Wipe out the pan with a  paper towel.

Add 1 tbs olive oil to the pan. Add frozen peas & carrots. Cook for 3 minutes on medium heat, stirring occasionally. Add rice to pan. Stir and continue cooking for another 2-3 minutes. Add 1/2 of the scallions, egg and 1 tbs of soy sauce. Stir to incorporate.

Divide the rice between 2 bowls. Divide the shrimp between 2 bowls. Serve with chopped scallions, soy sauce, and hoisin sauce.

 

Let me know if you make this recipe. Would love to hear your feedback! Happy Friday 🙂

 

 

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