Flied Lice and Happy Blogday to Me!

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 aboutAsian 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 postof fried riceis 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
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.



  • VeggieGirl 11 YEARS AGO


  • Lalaroo 11 YEARS AGO

    Haha! I love that anecdote about your dad. My name is Lauren, and two of my Japanese and Korean friends consistently call me Ralen. It makes me laugh.

  • ashley 11 YEARS AGO

    happy blogiversary! we had stir fry last night and i made extra rice for fried rice for dinner tomorrow :-)

  • Alicia 11 YEARS AGO

    Feliz Blogiversario! yadda yadda yadda Talk to you when I get back from Seattle :)

  • Nicisme 11 YEARS AGO

    Happy Blog Birthday! I am glad you were persuaded to take up food blogging, and please keep up with the desserts for us sugar-heads!

  • Mikky 11 YEARS AGO

    what a fabulous way of celebrating your first year… fried rice that looks so good… cheers to you!!! :)

  • Kristel 11 YEARS AGO

    Oh man…I’m not much of a cook…but I love Asian food and I am going to at least make an attempt at making this. Delicious!

  • Jessica Martin 11 YEARS AGO

    looks yummy. i can’t wait to have you cook for me!! your mom once told ken to get me some boiled “penis” (peanuts). she laughed with us on that one :)

  • Gail shepherd 11 YEARS AGO

    Congrats and happy birthday! And thanks for the recipe. I actually happen to have all the ingredients for this in my fridge and was looking around for something to do for dinner tonight — this sounds perfect. And as usual, the pix are gorgeous.

  • Candace 11 YEARS AGO

    HA! Jess… imagine when she orders peanut sauce… :)

  • peabody 11 YEARS AGO

    Happy blog anniversary!!!

  • Aran 11 YEARS AGO

    happy first blogging anniversary candance! i always love your stories, you crack me up… and besides, we should all laugh a bit more about ourselves!

  • Cheryl 11 YEARS AGO

    My first time here, but not my last.

    My fried rice always looks nasty, but tastes pretty darn good. Yours looks beautiful! (And I’m not implying that it therefore tastes nasty — some people really can do it all.) Gorgeous blog. Happy anniversary.

  • Shannon 11 YEARS AGO


    I stumbled across this website and it was like a little taste of home. I grew up in Tallahassee and spent a lot of time at Lucy Ho’s restaurant. Just to hear about it brought memories of my youth crashing down. Thanks for that pass back into my youth. Also congratulations on your blog, it is awesome.

  • Lucy 11 YEARS AGO

    Happy 1st Blogoversary!!!

  • Patricia Scarpin 11 YEARS AGO

    Happy blog birthday!
    I’m a relatively new reader, but a huge fan already.
    Here’s to many other birthdays and delicious dishes!

  • Dr. Mitchell R. White 11 YEARS AGO

    Congratulations on a Great First Year! I look forward to many more years of enjoyment from your writing, your recipes, and your luscious pics. (Stephan’s, right? Congrats to him too!)

    I’ll make my first year in a few days, so I know how hard it is to keep going. So Keep Going!!

    The Chile Doctor

  • Mary 11 YEARS AGO

    LOL! My mom has a heavy accent as well so we tease her in similar fashion sometimes. But I believe instead of flied lice, it’s poke flied lice. :)

  • trina 11 YEARS AGO

    Congrats on the anniversary! Here’s to more!

  • tallahassee fl 11 YEARS AGO

    […] […]

  • Sophie 11 YEARS AGO

    Your desserts and savory dishes are both very lovely! So keep on baking AND cooking :)! This rice sounds so exciting and delicious, the photo is beautiful. We would love to feature your recipe on our blog and kitchen digital recipe reader. Please email [email protected] if you’re interested. Have a great week ahead, and a happy first year of blogging to you :)!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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