I got back from work wondering what to do with the left over rice in my refrigerator. It was one of those days where I didn’t feel like some simple rice and cooked lentil gravy, but was rather enthusiastic about trying something new. As a lawyer, I spend most of my day reading huge bundles of papers, and day/night doesn’t matter- clients want everything YESTERDAY. All I want is to end my day in a completely different world. After glancing across the kitchen, I could see that I have the left-over rice, some vegetables, soya sauce and marinated shrimps. How about a fusion of Indian and Chinese ingredients to make some shrimp fried rice, especially to suit the taste of Mr. A who loves spices? I quickly chopped some onions and vegetables, made some ginger-garlic paste; tossed it all in the pan, seasoned it with pepper, salt and soya sauce. Mixed it together with shrimp and rice for a small Indo-Chinese treat. In this simple recipe, I have used ingredients that are easily available in most kitchens, in case one suddenly decides to cook Fried Rice!
Shrimp Friend Rice
- Shrimp- 1 cup
- Rice- 500gms
- Chopped Beans- 1/2 cup
- Chopped Carrots- 1/2 cup
- Chopped Capsicum- 1/2 cup
- Chopped onions- 2 or 3 tablespoons
- Spring onion- 1/2 cup
- Ginger garlic paste- 2 tablespoons
- Pepper- 2 teaspoons
- Soya Sauce- 2 tablespoons
- Vinegar- 1 tablespoon
For Shrimp Marination
- Chilli Powder- 2 tablespoons
- Turmeric Powder- a pinch
- Lemon juice- 2 tablespoons
- Fry rice grains. Boil water and put the rice along with some salt. Keep aside.
- Marinate shrimp in Chilli powder, turmeric powder, lemon juice and salt for around 1 hour and cook in medium flame. Once cooked, fry the shrimp for about 2-3 mins.
- In a pan, add oil and saute onions and ginger garlic paste. Once the onions turn light brown, add the vegetables and season with pepper powder and salt. In about 10 mins, add soya sauce and vinegar.
- Mix this mixture thoroughly with the rice and shrimp, so that the flavors blend in well.
- Shrimp Fried rice is ready to be served.