While I was munching on Diamond of California’s glazed walnuts at my desk this afternoon, an e-mail from California Walnuts coincidentally showed up in my inbox, alerting me about the newest study on Walnuts and Cognitive Function. In the study, people who ate walnuts each day – even as little as half an ounce, performed cognitively better than those who did not eat any. Those who ate higher amounts of walnuts performed even better. What great news! So, for a healthy brainy cognitive boost, find it in Walnuts. Walnuts are also higher in antioxidants than other nuts out there, which can help with immunity and aging. If you ever feel like quite the snacker at your work desk like me today, snack on a handful of wholesome walnuts; but just like everything else, don’t over do it!
Check out the study here.
Shrimp potatoes, shrimp burger, shrimp sandwich…
what about shrimp fried rice?
Today I want to share with you a recipe that my mom showed me how to make that eventually became my go-to comfort food for many many years: Fried Rice made with what Bubba called “fruit of the sea”, Shrimp.
This shrimp fried rice recipe is not only delicious and full of flavor, but also quick and easy to make. It serves for a perfect dinner after a long day of work.
Shrimp Fried Rice
Yields 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
- 2 1/3 Tbsp plain vegetable oil
- 3 large eggs, lightly beaten
- ¼ cup onion, diced
- 12-15 pieces Tiger shrimp
- 1 Tbsp butter, unsalted
- 3 cups cold cooked jasmine rice
- 1 Tbsp soy sauce, lite sodium
- 2 tsp black soy sauce
- 1/3 cup green bell pepper, diced
- 1/3 cup yellow bell pepper, diced
- 1/3 cup red bell pepper, diced
- 1 Tbsp green scallions, thinly sliced (optional)
- Salt and pepper
Heat a large heavy-bottomed non-stick wok over high heat. When hot add 1 tablespoon of the oil. Add eggs and season with salt. Stir the eggs constantly and cook until almost set but still moist, then transfer cooked egg to a bowl.
Return the wok to the heat and add 1 tablespoon of oil. Add onions into the wok, season with salt and cook for 1 to 2 minutes until onion is lightly cooked and fragrant. Then add shrimp and butter. Cook until shrimp is medium rare then transfer contents to a bowl on the side.
Return the wok to the heat and add remaining oil. Add the rice to the wok and use a spatula to break up any clumps. Then add soy sauce and black soy sauce into the rice, mix together until the rice is evenly coated with the oil and color of the sauces. Then pour in shrimp and egg contents back into the wok. Stir-fry for 1-2 minutes. Then add in green bell pepper, yellow bell pepper, red bell pepper and green scallions; stir-fry all ingredients together for 1 minute. Add a dash of salt and pepper for taste. Serve.
- The best way to cook fried rice is on high heat
- You can use a variety of veggies when cooking fried rice. Choose veggies with low water content, such as carrot, peas, snow peas, or corn. This will prevent the fried rice from getting too moist. If veggies with high water content is preferred, wait until the last minute to add in the veggies
- For additional flavor, use mushroom soy sauce instead of black soy sauce
- To preparation time, use cold left over rice from the night before. In fact, using day-old rice creates better texture for fried rice.
What I love about fried rice is its versatility, you can exchanged the ingredients as you like; just by using other veggies or types of protein, such as tofu or chicken, you’ll have your very own customized fried rice recipe.
If you tried and liked my shrimp fried rice recipe, please leave me a comment below. I would love to hear how it turned out.