I think it’s safe to say that I cringe at the thought of fried rice when offered it at most restaurants. Most people just do NOT know how to make good fried rice. I don’t know what they do to it, but it certainly isn’t tasty. Seriously, has anyone heard of spices? They’re pretty good, people! Fortunately, I’m not one of those people. If done right, fried rice is a great way to re-use leftover rice. Anyway, here’s my recipe for shrimp fried rice;

Ingredients:

- 1 pound of peeled, de-veined, & cooked Shrimp (If larger than small salad shrimp, chop into smaller pieces)
- 1 cup chopped Scallions
- 1 tbsp minced Gingerroot
- 1 medium or large Onion, chopped
- Chopped Parsley
- ¾ cup of sliced Almonds
- 4 cups cooked long-grain Rice
- 2 lightly beaten Eggs
- Salt
- Pepper

Spice Mix:

- 3 tbsp Sake or other dry white wine
- 3 tbsp Water
- 1 ½ tbsp Soya Sauce
- 1 to 2 tsp almond oil
- 1 tsp Chinese 5-Spice

In a small bowl, combine and stir spice mix.

Heat a large, oiled skillet on medium heat until very hot. Cook chopped onion until soft. Add shrimp, scallions, parsley, almonds and ginger. Cook 1 minute and set aside on a platter. Fry rice in plenty of oil until crispy. Add everything back into the pan, add eggs and cook until scrambled. Season with salt and pepper and cook 2-3 minutes. Add spice mix and stir until mixed well. Serve.

Serves: about 4

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