In an attempt to simply things, I made some changes to the Shrimp Fried Rice recipe (or more like I rewrote it). These were the steps...
- Marinate shrimps with light soy sauce and cornflour for at least 30 minutes.
- Heat wok with oil.
- Stir in garlic and fry till fragrant.
- Add in diced carrots.
- When the carrots are partially cook, throw in corn kernels and stir lightly.
- Add shrimps to wok.
- As soon as the shrimps are cooked, remove from wok and set aside.
- Pour in beaten egg and allow it to set partially.
- Add it pre-cooked overnight rice and chopped spring onions.
- Mix all ingredients thoroughly.
- Season with light soy sauce, dark soy sauce (optional) and sesame oil.
- Return shrimps to wok and give it a final stir to mix well.
Although the shrimps didn't have the pan-fried taste to it, it tasted just as good. I think I will stick to this recipe from now on. Ok... I admit that I am just lazy!
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