Tuesday, March 27, 2007
Shrimp & Kim Chi Fried Rice
Along with 1 tbsp sesame oil/1 tbsp corn oil in a wok on high.
The white rice MUST be cold, otherwise your fried rice will be mushy and stick together.
Heat the oil and throw in the ginger and garlic (about a tsp of ginger and 2 or 3 of garlic), then throw in the shrimp and fry until pink.
Throw in the other vegetables and kim chi and toss for about a minute or two.
Add the cold rice (about 4 cups or so) and toss.
Add regular soy and sweet soy while tossing until it looks golden or a little darker (your taste).
Remove from heat, and you're done.
*I never measure the vegetables since as much as you put in is to your taste.
It'll be fine.
I usually end up using whatever is in my fridge at the time that fits with fried rice.