This particular recipe came from the world's most awesome neighbor!!! Kris was infamous for making some really fantastic food that Len & I were priviledged to enjoy...this is a fantastic way to have dinner ready when you get home after a long day, by serving it over rice...otherwise, its a great dish to take to get togethers or family dinners where there is sure to be a hungry crowd. We love to pair this up with Len's mom's crock pot Mac & Cheese...mmmmm
2 12oz jars chilli sauce
3/4s of a 12oz jar of cheap grape jelly
lg bag of frozen Italian meatballs
Combine in a crockpot & cook on low all day!
If you feel really daring, you can add a can of diced pineapple chunks!!
Showing posts with label fried rice. Show all posts
Showing posts with label fried rice. Show all posts
26 March 2010
25 March 2010
Shrimp Fried Rice
This comes from a 30 minute meals from Martha Stewarts cooking section...I have not tried it yet, but its on the menu for the upcoming week. I would imagine you can easily sub out the shrimp for chicken, beef or pork to make it what your family loves most.
salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)
In saucepan, boil 8 c water lightly salted (if you prefer). Add rice, boil till tender, 12-14 min. Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking. Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat. Add eggs, cook till set, 1-2 min. Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again). Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender.
Add eggs, soy sauce, lime juice & rice. Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.
Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers. If you dont want the scallions, you can use onions or just eliminate them all together. I have also had fried rice that includes peas...choice is yours!!
salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)
In saucepan, boil 8 c water lightly salted (if you prefer). Add rice, boil till tender, 12-14 min. Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking. Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat. Add eggs, cook till set, 1-2 min. Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again). Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender.
Add eggs, soy sauce, lime juice & rice. Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.
Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers. If you dont want the scallions, you can use onions or just eliminate them all together. I have also had fried rice that includes peas...choice is yours!!
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