I started rehearsals today for the new play I am directing, which means that for the next five weeks I will almost never be home for dinner. "Dinner" will be protein bars, fruit and some tea grabbed between leaving my office and arriving at the theatre. Whoever said theatre was glamorous had another think coming.
For the last week, I have been cooking as often as I can, using whatever was in my refrigerator and pantry to inspire meals. On the day of the bosses' day lunch, for instance, here is what came home with me:
That's right. No chicken adobo, but about 8 cups of jasmine rice. Add some shrimp and a few things out of the pantry, and you've got shrimp fried rice. I don't actually like restaurant fried rice: it seems greasy, heavy and salty. It's not something that I would ordinarily choose to make, but I have a thing about wasting food and I wanted to see if restaurant fried rice could be made over into something appetizing.
Good news: it can. I'm not going to lie, fried rice is, you know, fried. However, the oil can be minimized without sacrificing the flavor. Dare I say, it actually improves the flavor.
Made Over Shrimp Fried Rice
Adapted from Cooking Light Magazine, January 2001
2 tbsp. reduced-sodium chicken broth
1 tbsp. white wine*
1 tbsp. fish sauce*
1 tbsp. reduced-sodium soy sauce
1 tsp. sesame oil
1/4 tsp. black pepper
2 tbsp. olive oil
2 large eggs, whisked
1 cup chopped scallions
1 tbsp. fresh ginger, peeled and minced
5 cups cooked white rice (I had jasmine rice)
1 lb. medium shrimp, peeled, cooked and roughly chopped
10 oz. frozen peas, thawed
Whisk together the first six ingredients in a small bowl.
Warm a large saucepan or wok over medium heat, and add the oil. When the oil is shimmering, add the eggs and stir fry until a wet scramble forms. Add the onions and ginger; stir and cook for one minute. Add the rice, shrimp and peas and cook until the rice is heated through.
When the rice is thoroughly heated, add the wet mixture and stir to coat the rice. If it is still too dry, add a little more broth or fish sauce.
Serves four as a main course.
*The original recipe called for two tablespoons of rice wine or sake, neither of which I had on hand.
