shrimp fried rice

shrimp fried rice

Hi everyone, We're making the easiest shrimp fried rice. This is a family favorite and it's perfect for a busy weeknight. This recipe moves fast so you'll want to have everything prepped and ready to go. In a medium bowl combine 1 pound of raw shrimp with 1 TSP of corn starch, 1/4 teaspoon of salt and a quarter teaspoon of black pepper. Stir it together and set it aside. Now in a small bowl beat together four large eggs and then finely chop 1/4 cup of fresh green onion. Place a large nonstick pan or a wok over medium-high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil. Transfer shrimp to the hot skillet and spread them out in a single layer. Cook about 1 minute per side or just until cooked through and no longer opaque, then remove them to a bowl. In the same pan cook the beaten eggs, breaking them up with your spatula and cooking just until no longer runny. Then transfer them to a bowl,wipe the skillet clean with a dry paper towel. Then add another Tbsp of oil and the green onions and cook until the onions are fragrant, about 30 seconds. Now you'll need five cups of cold, leftover,white rice. Quickly stir the rice with the onion then spread it evenly over the pan and cook one to two minutes without touching it. Stir the rice once and let it sauté another 1 to 2 minutes. You should hear the rice sizzling. Drizzle in two Tbsp of soy sauce and stir well to combine.

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Add one and a half tsp of sesame oil and don't skip it. Sesame oil gives stir fry authentic flavor and aroma. Add 12 ounces of thawed carrots and peas then return your shrimp and your eggs back to the pan. Then stir everything to combine. Now try your stir-fry and add more soy sauce to taste. I usually add another half a tablespoon, to a tablespoon of soy sauce. Stir everything to combine and take it off the heat. Oh yes! All right, it is time for the taste test and I cannot wait. And I can't believe how fast this came together. This is such an easy meal and perfect for busy weeknights and it also makes a great meal planning option because it reheats really well. Ok, here we go. And lots of shrimp for me. I'm a fan and there's a lot in here too.It is so simple and so flavorful. You guys are gonna love this and I'm gonna put those chopsticks down because I am not that skilled and I'm not that patient. Okay, here we go. I'm gonna enjoy the rest of this. Oh and I love that it's loaded with veggies and so much protein, with the shrimp and the egg and perfect use for leftover rice.

Autumn Apple Chicken Sandwiches

Autumn Apple Chicken Sandwiches

An Autumn inspired pulled chicken sandwich recipe with hints of curry and cinnamon! This chicken is great served on buns with apple slices and fresh spinach leaves.

• 2 pounds boneless, skinless chicken breasts
• 3 granny smith apples, peeled, cored and diced
• 2 medium sweet onions, diced
• ½ cup dried cranberries
• ½ cup stock or water
• 1 teaspoon curry powder
• ½ teaspoon cinnamon
• Salt and pepper, to taste

Place all this ingredients in the slow cooker and stir together. Cook on low for 6 hours.
Take the chicken breasts out then shred them with 2 forks and stir back into the slow cooker.

Mango Chicken

This recipe is inspired by the bold flavors of Indian cooking, but is mild enough for the whole family to enjoy. Garam masala is a spice blend that now is available in most grocery stores. Any variety of mango can 
be used, and feel free to swap in the more economical frozen mango, if you like.

• 1 pound boneless, skinless chicken thighs
• Salt and pepper
• 1 pound sweet potato, cubed
• 1 cup diced yellow onion
• 1 (15 ounce) can diced tomatoes
• 1 cup coconut milk
• 1 cup chicken stock
• 1 tablespoon garam masala
• 1½ cups diced mango
• Cooked rice for serving (optional)

Turn the slow cooker on low.
Place chicken thighs in the slow cooker and sprinkle with a pinch of salt and pepper. Add remaining ingredients and cover slow cooker.
Cook on low until chicken is cooked through. Shred chicken into smaller chunks. Stir and season with salt and pepper to taste. Serve over cooked rice if desired.

Big Hill Cider Wash Tomme with Roasted Beets and Apple Fennel Salad

Smoke Signal Root Vegetable Gratin

• 1 lbs. parsnips
• 1 lbs. carrots
• 1 lbs. celery root
• 1½ lbs. rutabagas
• 2½ cups heavy cream
• 1 Tbsp. thyme leaves
• 1 pinch nutmeg
• 1 cup chicken stock
• 4 garlic cloves, minced
• 1 tsp. minced fresh thyme or
• 1/4 teaspoon dried
• ¾ cup Calkins Creamery smoke signal, crumbled
• Salt and pepper, to taste

Preheat oven to 425°F. Butter a 9x13x2-inch baking dish.Peel the parsnips and carrots and cut into ¼-inch-thick slices. Peel the root vegetables, cut in half, then cut into 1/8-inch-thick half rounds.Bring the cream, stock, garlic, nutmeg and thyme to a simmer in large saucepan. Add the rutabagas, cover, and simmer for 5 minutes. Add the carrots, celery root and parsnips to the cream and simmer 5 minutes longer. Season with salt and pepper.

Transfer the vegetables and cream mixture to the prepared dish. Bake uncovered until vegetables are tender and the liquid is thickens, about 45 minutes. Sprinkle the Smoke Signal cheese over the top and bake 10 minutes longer. Cool 15 minutes before serving. 

Big Hill Cider Wash Tomme with Roasted Beets and Apple Fennel Salad

Roasted Beets

• 1 lb. whole unpeeled red beets
• 3 Tbsp. vegetable oil
• 3 Tbsp. salt

Toss the beets in oil and salt. Place in the roasting pan and cover with foil. Place in a 375°F oven and roast until tender, about an hour to an hour and a half. Let the beets cool, then peel. Cut the cooled peeled beets into a large dice. Serve chilled.

Apple Fennel Salad

• ½ lb. shaved fennel bulb
• ½ lb. thinly sliced PA green apple
• 1 red onion, shaved
• Salt to taste

Soak the shaved red onion in ice water for 5 minutes and drain. Combine with the shaved fennel and sliced apples. Toss with the blood orange vinaigrette.

Blood Orange Vinaigrette

• Zest of 1 blood orange
• ¾ cup blood orange juice
• 2 Tbsp. lemon juice
• 2 Tbsp. minced shallot
• 2 tsp. whole grain mustard
• Salt and pepper to taste
• ¾ cup vegetable oil

Combine all the ingredients except the vegetable oil. Slowly whisk in the vegetable oil. 

Plating for each salad

• 3 oz. Keswick Creamery Cider Washed Tomme
• 3 oz. dressed fennel salad
• 2 oz. roasted diced beets
• 3 blood orange segments

Place the dressed fennel salad on a plate. Top with a wedge of the Cider Washed Tomme. Arrange the roasted beets and blood orange segments around the plate.