![]() Also, did you know that rice freezes awesomely? No? Well, now you do. Of course, I also had to replace the cilantro with parsley, because gross. This dish is best with leftover Jasmine rice, which is perfect for me since I never seem to make the correct amount of rice for a meal. I’ve also reduced the soy sauce because I found it was a bit salty and I don’t buy a low-sodium version, but again, this might vary depending on the brand you buy. I find that the amount of stock needed depends entirely on your rice. I found the original recipe in a Fine Cooking magazine and have adapted it to include more shrimp, vegetables and a tiny bit of chicken or vegetable stock to give it a bit of moisture. But then again, it might taste like a party in your mouth and totally blow your mind, so I guess you’ll only know once you’ve tried it. Then stir occasionally until sauce slightly thickens, 1-2 minutes. water, ginger, soy sauce, honey, and cashews. Add shrimp to hot pan and cook until browned and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Now, if you are the “traditional” fried rice sort (scrambled eggs, peas, etc.), this Thai variation may not be for you. Place a medium non-stick pan over medium-high heat and add 1 tsp. But then again, I’m no culinary expert, so maybe it’s totally doable? And I suppose fried rice wouldn’t really be fried rice without the rice component. Take one sheet of rice paper and soak in the water for about 15 to 20 seconds. In a bowl, large enough to fit the rice paper, fill with water. We could never leave out the pineapple, since it kind of gives the dish its Thai-ishness aspect. Remove the tails from the shrimpcut the shrimp in half (longways), drain the pasta and prepare the rest of the filling for the rolls. Heck, it would probably be good without anything. But it could easily be substituted with chicken, fish or tofu. I haven’t made this recipe with anything but shrimp because it’s quick to cook. Stir the sauce in the bowl (starch has a nasty. Add the peas and cashew nuts, and stir fry for ten seconds. Turn up the heat, add the shrimps, sprinkle in the salt and pepper, and stir fry for half a minute or just the until the shrimps change color. I don’t know what it is about the fruit and nut combination that makes me all aflutter, but it works, so I just go with it. Heat the cooking oil in a wok or frying pan and saute the sliced onion for about half a minute. ![]() If that recipe includes shrimp, cashews and pineapple, even better. So when I find a healthy recipe that I can get on the table in 30 minutes (including prep time), I jump all over it. and start throwing supper together immediately. Working a full-time job and factoring in daycare drop-offs and pick-ups undoubtedly leaves me strapped for time.
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