Unlike the dentist on Seinfeld who converted to Judiasm in order to make off-color Jewish jokes, I really am Japanese, so its OK that I joke about my Asian peeps…. right?  This leads to a funny story about Asian accents. Many many years ago, my stepfather, Rex worked at Lucy Ho’s, a small restaurant in Tallahassee, FL. Every day when my stepdad would come in, the cook would call out… Herrrrro Lex. I always wondered if he actually tried to say “Herro Lex” if it would come out Hello Rex? Anyone else wonder? I know my mom (who is Japanese, and still has a very thick accent) will laugh at this… you KNOW its funny! Love you mom! :P

Today’s post is a milestone for me… exactly one year blogging!  I’m so happy I let Stephan talk me into food blogging because its become a wonderful hobby for me.  I’ve “met” so many fellow bloggers, and truly enjoy being a part of the whole food bloggin’ thang.  Even better… I now have very organized recipes and have actually looked back when making certain dishes that I really like.  I honestly started this blog to be easy quick dinners, but know I’ve veered a bit from it with desserts.  I just can’t help it. I love to bake… I love desserts in general.  But today’s post of fried rice is going back to my original game plan of easy dinners.  If you’re planning on making rice as a side dish one night, just double (or triple) the amount you make and refrigerate the leftovers.  The next day, in less than 30 minutes, you can have yummy fried rice.

Shrimp Fried Rice Recipe

3 c long grain rice, cooked the day before and refrigerated overnight
2 tbsp peanut oil
1 tsp sesame oil
2 cloves garlic, smashed
1 lb shrimp, peeled and deveiled
1 medium onion, chopped
1/2 c carrot, small dice
1/2 c celery, small dice
1/2 c green pepper, small dice
2 eggs, lightly beaten
1/2 c bean sprouts
2-4 tbsp soy sauce (depending on your preference)
2 tbsp oyster sauce
2 tbsp butter
1/2 c frozen peas, thawed
salt
pepper
2 green onions, chopped

1. Have all ingredients ready before starting, as this is very fast cooking.  Remove rice from the refrigerator and break it up with a spoon.

2. Heat the peanut oil and sesame oil until smoking in a wok over high heat.  Add the garlic cloves and saute for 1 minute. Remove and discard. Add the shrimp and stirfry just until slightly browned and cooked through. Remove and set aside.

3. Add the onion to the wok and stirfry for 3-4 minutes, until just starting to brown.  Then add the carrot, celery and green pepper and stirfry for another 2-3 minutes.

4. Push everything up the sides of the wok, and add the eggs to the center.  Scramble the eggs lightly until set.

5. Add the rice, bean sprouts, soy sauce, oyster sauce and butter and keep mixing constantly until all is combined and the rice is hot.  Add the peas and reserved shrimp and keep stirring for another minute or so to heat through.  Taste and season with salt and pepper. Serve with chopped green onions on top.

Note: I made this with jumbo shrimp, and chopped the shrimp before adding back.  This is also good with chicken or other protein, or can be left vegetarian.