TEA-RUBBED
SHRIMP FRIED RICE
Fried rice is the first dish
I ever cooked, at age ten, for hungry friends. The result was
a little greasy, but no one seemed to care, and I was really proud of my
effort. The dish is still one of my
favorites, one I’m always trying to reinvent. This shrimp version
is full of great flavor from the tea-rub in it, and is ready in minutes.
Serves 4
-
1 pound
medium shrimp, peeled, deveined, and roughly chopped
-
1⁄2
cup Citrus Herbal Tea Rub
-
4
tablespoons grapeseed or canola oil
-
3 eggs,
lightly beaten
-
1
tablespoon minced garlic
-
1
tablespoon peeled and minced fresh ginger
-
6 cups
cooked jasmine rice, cold
-
1 cup
frozen peas
-
1
tablespoon naturally brewed soy sauce
-
Kosher
salt and freshly ground black pepper to taste
1. In
a medium bowl, combine the shrimp and the rub and toss until the shrimp
are evenly coated with the
rub.
2.
Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to
coat the pan.
Add the eggs and scramble until almost cooked through, about 1 minute.
Transfer the eggs to a
plate.
3.
Reheat the wok, add 1 tablespoon of the remaining oil to it, and swirl
to coat the
pan. Add the shrimp and stir-fry until almost cooked through, 2 to 3
minutes. Transfer to
the plate with the eggs.
4.
Reheat the wok, add the remaining tablespoon of oil, and swirl to coat
the pan. Add
the garlic and ginger and sauté, stirring, until fragrant, about 30
seconds. Add the rice
and peas and toss. Return the eggs and shrimp to the wok and toss until
all the ingredients are
heated through, about 3 minutes. Add the soy sauce, season with
salt and pepper, and serve immediately in rice bowls.
