Asian has got to be my favorite cuisine. When you grow up in a melting pot in the middle of the Pacific, you can't help but fall in love.
Nothing made my mouth water quite as much as an invitation to a plantation potluck. There would certainly be Japanese mochi, Hawaiian kalua pig, Chinese chicken hekka and, of course, fried rice ... all made by women who knew what they were doing, had been doing it for decades, all following recipes that had been brought to the islands by boat (or memory) and passed down through the generations.
Last night I thought I would attempt to come up with my own variation of that beloved fried rice. I am calling it Pink and Green Shrimp Fried Rice—green hued vegetables (okay it's all I had on hand) and succulent pink shrimp (but any protein will do).
I had three three bowls of it, an indication of how good I thought it was! It makes a great (and quick) weeknight meal or side dish. I hope you like it, too!
Pink and Green Shrimp Fried Rice
1 tablespoon MIRIN
1 tablespoon THAI FISH SAUCE (I use this one)
1 tablespoon gluten-free SOY SAUCE
1 tablespoon gluten-free OYSTER SAUCE (I use this one, see Notes)
1/8 teaspoon ground WHITE PEPPER
1/2 cup each diced/thinly sliced CELERY, ONION, GREEN ONION, GREEN CABBAGE
1/2 cup FROZEN PEAS
1-2 cups frozen cooked SHRIMP, thawed
4 cups cooked and cooled RICE
3 EGGS, beaten (optional)
OIL for frying
- In a small bowl whisk mirin, fish sauce, soy sauce, oyster sauce, and white pepper. Set aside.
- In a wok over medium-high heat 1 tablespoon frying oil. Saute celery and onion until soft.
- Add shrimp and cook 1 minute.
- Add green onion, cabbage, peas and cook 1 minute.
- Add rice. Drizzle with 1-2 tablespoons frying oil and stir fry 2-3 minutes.
- Make a well in the middle of the rice mixture and add beaten eggs. Scramble eggs until almost cooked then toss with rice.
- Drizzle sauce over rice, toss, serve.
If you are gluten-free ("yah, hello, I am reading your blog"), I want you to decide if oyster sauce is something you want to include in this recipe. I have done some research into brands that make the claim to offer a gluten-free oyster sauce. Some brands appear to be a safe bet according to a thread on celiac.com, but please research this for yourself. What concerns me is the caramel color. Lee Kum Kee green label brand is a good place to start. But please, watch for monosodium glutamate—not a good additive! This is the one I used.