December 04, 2000

Umshik (Uum-sheek) Food

I yelled at John this morning. He was being nice and sweet and rubbing my back trying to nicely tell me that it was 5am and therefore time to wake up. What did I do? Sleepily yelled "But I don't WANT to get up!" Yeah, I somehow thought that this morning was Saturday or Sunday. It's like getting kicked in the head, realizing that not only is it NOT a weekend morning, it's Monday. Happy Fucking Monday.

Work is going well and I'm learning more and more each day. Today I actually learned things that required my taking notes. I'm positive that if someone else looks in the notebook, they will think to themselves "Good lord, when was she released from the psych ward?!?" They make complete sense to me but, like my written driving directions, nobody but me can follow along. I'm just thrilled to be working. Even if I do have to wake up at ungodly hours of the morning.

Today, since I can't think of anything better to write about, I'll write another dinner recipe. Today I made shrimp fried rice. Those of you that have never made this at home will be both shocked and amazed at how easy it is. You'll never again order this when you are down at the corner asian joint, you'll now have the excuse to try something a little more exotic, ok?

Michelle's Shrimp Fried Rice

Cooked rice, about 5 cups (cooked, if you use 5 cups uncooked you'll have enough to feed an army!)
Shrimp - I use the frozen kind, about 2-3 handfuls.
chopped green onions - about 3 is good, more if you like them
frozen peas and carrots - do NOT use the canned, they are WAY too soft.
2-3 eggs
Cooking oil
Soy Sauce

In a large non-stick skillet (or a wok if you are a snobby snob and have one and know how to use it), sautee the rice in a touch of oil or butter. You want them to be lightly browned but not crusty cooked. Remove the shrimp from the pan and set aside in a small bowl. Pour a few tablespoons of oil in the pan if there isn't much left from cooking the shrimp. It needs to be nice and hot, but let's not start any fires, ok? Put the rice in the pan and stir it around so that the rice is separated and coated lightly. It should look a tad shiney at this point. Sprinkle on some soy sauce, a few teaspoons should do it. Once you stir it around some more it should be a nice light nutty color. Turn the heat down and quickly dice up the shrimp if you could afford the big ones. Those of us that are cheap and use the tiny popcorn shrimp can skip this step. Dice up the shrimp into smallish sized pieces. I just kinda hack away at the cutting board in the general direction of the shrimp and hope the pieces get smaller. Turn the heat back up under the pan and make a space in the center of the rice. Yes, you should be able to see the bottom of the pan. Now, scramble up the eggs in that part, slowly stirring the eggs into the rice as they cook. Stir in your green onions and shrimp. Add the frozen peas and carrots, as much or as little as you like. You'll need to stir this around until the veggies are hot, which is about 5-10 minutes. If your rice is getting too browned, turn the heat down, or, if you like crunchy rice, keep it up. That is about it. Once everything is nice and hot, it is ready to serve.

Wasn't that easy?? I couldn't believe how easy it was to make this, really. I even went out and bought a nice big non-stick pan to make the fried rice in, so that I would have more room for stirring everything up. I hope you all enjoyed today's cooking lesson. Maybe some day I'll write out the process for the tofu eggrolls...

Posted by rowEn at 11:16 AM | Comments (2311)