Since it basically worked, and the recipe I found online for the previous attempt didn't quite, here's what I did:
10 small shrimp (raw, peeled and butterflied)
1 egg
1 teaspoon sesame oil
leftover baked ham, diced in 1/4-inch pieces
scallions
ginger
garlic
canola oil
leftover (white basmati) rice
I made this in the first place because![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
cattitude baked a ham, and two people and a ham means a lot of ham.
Prep: peel the shrimp. Mince scallions, garlic, and ginger (they can all go in the same bowl). Dice some ham into fairly small pieces (1/4 inch or a little larger). Beat the egg with the sesame oil.
Cooking:
Heat a wide, heavy skillet on high (about 7 on my electric stove) until it's quite hot, then pour in a couple of tablespoons of oil.
Add the shrimp, and stir-fry only until pink, a couple of minutes. With shrimp this size, I not only turned them over, I used tongs to make sure they rested on their round edges to cook that side. As they're done, remove them to a plate. Set aside. [They can go in the bowl with the diced ham.]
Turn the heat down just a little (6), and pour the egg into the pan. One egg in a large hot pan cooks fast; this isn't so much scrambling the egg as flipping it over a few times. When it's just firm, remove the egg from the pan. Turn the heat off. Cut the egg into bite-sized pieces, and set aside. (Can also go with the ham and shrimp).
(The recipe I was working from said to wipe out the pan at this point, but I saw no bits of egg or shrimp, and wiping a hot pan doesn't appeal to me.
Turn the stove back on, 4 or a little lower. Add some more oil. Put the scallion, ginger, and garlic in the pan, and stir-fry for a couple of minutes.
Add the cooked rice to the pan. Spread out as much as possible, sprinkle with soy sauce, and stir-fry/toss to coat with oil (or maybe the soy went in before I tossed the rice). I turned the heat down to 3 somewhere around this point.
Stir-fry for another 6 minutes or so, then put the shrimp, ham, and scrambled egg back in the pan. Stir-fry for a bit over 2 minutes, to (re)heat the ham, egg, and shrimp all the way through. Serve.
This was enough for two people; the recipe I worked from says it serves 4-6, but calls for 2 eggs and more of the other ingredients, and also includes a small red bell pepper, finely diced, and 1/2 cup defrosted frozen peas, but I skipped the peas for simplicity and the pepper because I'm not sure fried rice needs pepper. If I did include pepper, I'd probably slice it into thin strips rather than dice it. (That recipe used shrimp and barbecued pork, but I have the ham.)
10 small shrimp (raw, peeled and butterflied)
1 egg
1 teaspoon sesame oil
leftover baked ham, diced in 1/4-inch pieces
scallions
ginger
garlic
canola oil
leftover (white basmati) rice
I made this in the first place because
cattitude baked a ham, and two people and a ham means a lot of ham.Prep: peel the shrimp. Mince scallions, garlic, and ginger (they can all go in the same bowl). Dice some ham into fairly small pieces (1/4 inch or a little larger). Beat the egg with the sesame oil.
Cooking:
Heat a wide, heavy skillet on high (about 7 on my electric stove) until it's quite hot, then pour in a couple of tablespoons of oil.
Add the shrimp, and stir-fry only until pink, a couple of minutes. With shrimp this size, I not only turned them over, I used tongs to make sure they rested on their round edges to cook that side. As they're done, remove them to a plate. Set aside. [They can go in the bowl with the diced ham.]
Turn the heat down just a little (6), and pour the egg into the pan. One egg in a large hot pan cooks fast; this isn't so much scrambling the egg as flipping it over a few times. When it's just firm, remove the egg from the pan. Turn the heat off. Cut the egg into bite-sized pieces, and set aside. (Can also go with the ham and shrimp).
(The recipe I was working from said to wipe out the pan at this point, but I saw no bits of egg or shrimp, and wiping a hot pan doesn't appeal to me.
Turn the stove back on, 4 or a little lower. Add some more oil. Put the scallion, ginger, and garlic in the pan, and stir-fry for a couple of minutes.
Add the cooked rice to the pan. Spread out as much as possible, sprinkle with soy sauce, and stir-fry/toss to coat with oil (or maybe the soy went in before I tossed the rice). I turned the heat down to 3 somewhere around this point.
Stir-fry for another 6 minutes or so, then put the shrimp, ham, and scrambled egg back in the pan. Stir-fry for a bit over 2 minutes, to (re)heat the ham, egg, and shrimp all the way through. Serve.
This was enough for two people; the recipe I worked from says it serves 4-6, but calls for 2 eggs and more of the other ingredients, and also includes a small red bell pepper, finely diced, and 1/2 cup defrosted frozen peas, but I skipped the peas for simplicity and the pepper because I'm not sure fried rice needs pepper. If I did include pepper, I'd probably slice it into thin strips rather than dice it. (That recipe used shrimp and barbecued pork, but I have the ham.)
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