Asparagus, Mushroom and Shrimp Fried Rice
I've been out of potatoes for about a week so when I thought about starch sides to pair with one of the several proteins in my freezer, pasta/noodles, quinoa and rice were among my options. I also wanted to use up the last few stalks of asparagus in my fridge. I finally decided on a Chinese classic ... fried rice. Mainly because I had a pound of inexpensive white button mushrooms to pair with a scant half pound of large cooked, peeled and de-veined shrimp in my freezer.
I combined the elements of a couple of recipes I found on-line, mainly using one which featured mushrooms. The egg was added to extend the protein content.
RECIPE EDITED TO FIX GLARING TYPOS:
Asparagus, Mushroom and Shrimp Fried Rice Bowl
Asparagus, Mushroom and Shrimp Fried Rice - serves 3
~1/3 lb/177 gm peeled and de-veined cooked shrimp
1 1/2 cups cooked long-grain rice (or medium-grain)
2-3 tbsp vegetable oil
3/4-1 lb/340-454 gm white button mushrooms
1/4 teaspoon dried red-pepper flakes
1 tbsp grated fresh ginger
4-6 green onions including green tops, sliced thinly
1/4 tsp salt
2-3 tbsp soy sauce
1/2 cup mixed vegetable (diced carrot, frozen peas, sliced asparagus)**
1/4 cup water, or as needed
1 egg, optional
1 tsp Asian sesame oil, for garnish
1-2 green onion tops, sliced thinly, for garnish
** equal parts diced carrot and sliced asparagus (3 stalks) used
Cook the long or medium grain rice the day before you plan on making this dish and refrigerate overnight.
In a large nonstick frying pan or wok, heat 1 tbsp of the vegetable oil over medium-high heat.
Add the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate.
Turn down the heat to medium and in the same frying pan, heat another tbsp of vegetable oil. Add the red-pepper flakes, grated ginger, and green onions and cook, stirring, until fragrant, about 30 seconds.
Raise the heat back to medium-high and add the mixed vegetables, stirring to char the vegetables for a minute or so. Add the water, cover, and let cook/steam about 5 minutes, to par cook the vegetables.
Push the vegetables to one side, and, if needed add a bit more oil to the pan in the empty spot. Add the rice to the area where you cleared the pan. Break up any rice clumps a bit and then sprinkle the salt and soy sauce over the rice. Stir to coat the rice evenly.
Add the mushrooms and cooked shrimp to the pan, stirring through until everything's warm, another few minutes.
If adding an egg to the fried rice, again push the rice etc to one side leaving an empty area on one side. Break the egg into the space and let cook for a minute to set the white, then break up the egg yolk gently. Lift and turn the fried rice on top of the partially cooked egg. The heat from the rice will continue cooking the egg. Mix the egg through the rice.
Divide the fried rice among the serving bowls, making sure everyone gets an equal amount of the shrimp, and drizzle a bit of the sesame soil over the top.
Sprinkle green onion over the top for a garnish.
I combined the elements of a couple of recipes I found on-line, mainly using one which featured mushrooms. The egg was added to extend the protein content.
RECIPE EDITED TO FIX GLARING TYPOS:
Asparagus, Mushroom and Shrimp Fried Rice Bowl
Asparagus, Mushroom and Shrimp Fried Rice - serves 3
~1/3 lb/177 gm peeled and de-veined cooked shrimp
1 1/2 cups cooked long-grain rice (or medium-grain)
2-3 tbsp vegetable oil
3/4-1 lb/340-454 gm white button mushrooms
1/4 teaspoon dried red-pepper flakes
1 tbsp grated fresh ginger
4-6 green onions including green tops, sliced thinly
1/4 tsp salt
2-3 tbsp soy sauce
1/2 cup mixed vegetable (diced carrot, frozen peas, sliced asparagus)**
1/4 cup water, or as needed
1 egg, optional
1 tsp Asian sesame oil, for garnish
1-2 green onion tops, sliced thinly, for garnish
** equal parts diced carrot and sliced asparagus (3 stalks) used
Cook the long or medium grain rice the day before you plan on making this dish and refrigerate overnight.
In a large nonstick frying pan or wok, heat 1 tbsp of the vegetable oil over medium-high heat.
Add the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate.
Turn down the heat to medium and in the same frying pan, heat another tbsp of vegetable oil. Add the red-pepper flakes, grated ginger, and green onions and cook, stirring, until fragrant, about 30 seconds.
Raise the heat back to medium-high and add the mixed vegetables, stirring to char the vegetables for a minute or so. Add the water, cover, and let cook/steam about 5 minutes, to par cook the vegetables.
Push the vegetables to one side, and, if needed add a bit more oil to the pan in the empty spot. Add the rice to the area where you cleared the pan. Break up any rice clumps a bit and then sprinkle the salt and soy sauce over the rice. Stir to coat the rice evenly.
Add the mushrooms and cooked shrimp to the pan, stirring through until everything's warm, another few minutes.
If adding an egg to the fried rice, again push the rice etc to one side leaving an empty area on one side. Break the egg into the space and let cook for a minute to set the white, then break up the egg yolk gently. Lift and turn the fried rice on top of the partially cooked egg. The heat from the rice will continue cooking the egg. Mix the egg through the rice.
Divide the fried rice among the serving bowls, making sure everyone gets an equal amount of the shrimp, and drizzle a bit of the sesame soil over the top.
Sprinkle green onion over the top for a garnish.