I grew up learning how to make shrimp fried rice from my parents and grandparents. Chinese families always have leftover rice in their refrigerator and here, I’m rewarming the rice in the microwave. It’s a great trick I learned from Din Tai Fung, a restaurant in Beijing. Because I love the juxtaposition of hot and cold, I’ve put a bit of a twist on this and added a spicy cucumber salad.
2 cups power greens, spinach, watercress, or any greens
2 tablespoons tamari
Microwave the cooked rice until warmed through. Set aside.
Line a plate with paper towels. In a small bowl, whip the eggs until well blended; season with salt, pepper and sesame oil.
Heat a large wok over high heat; add enough oil to coat the surface heavily, and heat until almost smoking. Pour the eggs into the wok and stir vigorously until puffed and cooked through. Remove from the wok and drain on paper towels. In the same wok, add more oil and the scallions, and sauté for one minute. Add the garlic, bell peppers, salt and pepper, and sauté for two minutes. Add the shrimp and sauté until they are just becoming opaque and pink, about 2 minutes. Add the greens and hot rice, mixing well. Return the eggs to the wok, season with salt, pepper, and tamari, stirring until combined and heated through.
For the Cucumber Salad
½ English cucumber, halved and thinly sliced
3 tablespoons rice vinegar
2 tablespoons tamari
1 tablespoon Lao Gan Ma Spicy Chili Crisp, or your favorite hot sauce
Freshly ground black pepper, to taste
In a medium bowl, combine the chili sauce, tamari, and vinegar. Add the cucumbers and toss.
Transfer the fried rice to a platter or bowl, spoon the cucumber salad on top and serve immediately. Bon Appetit!!
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