Shrimp Fried Rice
I make a lot of rice in my home because my hubby is Filipino. I know many of you REAL FOODies use brown rice if you eat any rice at all. But in our house we eat white jasmine rice. There are many opinions floating out there about white vs. brown, but I think you need to make that choice for yourself. Brown rice is considered a “whole grain” rice because it leaves the bran on the rice. Some say that this makes the rice retain its nutrient value. It’s true that white rice does not have much in the way of nutrients. But the brown rice bran is actually hard for your body to digest.
I don’t like the taste of brown rice, so I eat jasmine rice once in a while (my hubs eats it everyday as it is a staple food in the Philippines). This fried rice recipe is a great way to change up the hum-drums of boring steamed rice (although I think my hubs is fine with it!). It has butter, eggs, and sesame oil which not only adds flavor but nutrients to the otherwise nutrient-starved white rice.
For those of you watching your weight and insulin levels, I know that the carbs in the rice may not be ideal. However, I read in Eat Fat, Lose Fat by Sally Fallon and Mary Enig, that adding fats like butter will actually reduce the glycemic index of carbohydrates. So load on that butter! Just don’t make a habit of eating fried rice everyday.
You may substitute shrimp for left-over chicken or pork. Fried rice is a great way to use up leftovers from a previous meal. If making this substitution, just saute the chicken or pork in the butter garlic as well (even if already cooked) to mix the flavors together well.
Start by steaming your rice (at least 4 c)
3 T butter
1-2 garlic cloves
1/2 onion
2 c or more of shrimp (uncooked), or precooked chicken or pork
3 – 4 c steamed white jasmine rice (moisture content needed for fried rice)
2 t dried basil
1/2 t cayenne (omit if you don’t want it spicy)
pinch red pepper flakes (omit if you don’t want it spicy)
2 eggs
1/2 c sesame oil
Celtic sea salt and fresh ground pepper to taste
1/2 lime juice
Melt butter then add garlic and onion. Saute until translucent. Add shrimp or other meat to cook. If using shrimp, cook until pink. Add a pinch of sea salt then transfer to a separate bowl. Use the same butter in the pan (maybe add another melted tablespoon) and add rice. Mix until rice is coated in the butter. Add cayenne, basil, and red pepper flakes. Mix thoroughly. Make a space in the middle of the rice (open to the pan) and add eggs. Stir eggs and allow to cook for a bit in the pan. When it starts to solidify mix the eggs in with the rest of the rice. Add the shrimp (or other meat) back into the rice and stir. Add sesame oil and mix. Add sea salt and fresh ground black pepper to taste. Add a squeeze of half a lime to soften the intensity of the spices. Serve.
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This post links to: Ruth’s Real Food, Homestead Barn Hop, Whole Health Weekend, Monday Mania, Traditional Tuesdays, Fat Tuesday, Tuesday at the Table, Hearth and Soul, Weekend Blog Carnival, Real Food Wednesday, Deep Roots at Home, Simple Lives Thursday, Full Plate Thursday, Turning the Table Thursday,
This sounds so good! I will definitely be trying it! I’ve been craving food like this! =)
Let me know how it turns out, Melanie!
this sounds so yummy…and easy. Thanks for sharing, I am going to try this. I love shrimp and am always trying to find a way to do something different. How versatile too that you could do chicken or pork too.
This looks so delicious!
Thank you for your submission on Nourishing Treasure’s Whole Health Weekend Link-Up.
Check back later today when the new link-up is running to see if you were one of the top 3 featured posts!
p.s. that should read “later this week”
Thanks for sharing on Real Food.
I love rice! This is quite different from any of the ways I prepare it. I only use butter with rice in a rice pilaf. I should try it out.
Oh, you will love this then. Let me know how it works for you!
Thanks for linking your great post to FAT TUESDAY. Hope to see you next week!
Jen, this fried rice dish reminds me of what my Mum made for us when I was little, but I think she used generic vegetable oil (or maybe even Crisco
) yuck!! We have used jasmine white and bastmati brown, but the kids like Wehani or a short-grain brown the best. Also, you answered my question about the bran on the brown and not on the white. Thanks! It is great to find someone who knows and can share recipes that are WAP (Nourishing Traditions style) approved!!
Regarding the white rice . . . many Asian and African cultures use it frequently and their health is not affected by it. As I stated in the post, my hubby is Filipino and his culture is touted to have one of the healthiest diets. It can’t be all that bad. I do think the hubs could go a little easier on the portions though.
looks yummy! I’ll have to make this…… come over from Deep Roots at Home link-up!
My Daughter loves shrimp and rice, so this will be just the recipe to try. Thanks for sharing. I found you through Around the Table.
Jen this Shrimp Fried Rice looks so delicious. This is a great recipe! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
I’ve made dishes like this for years…love them…can add fresh or frozen peas or any other vegetable that you like as well at the end and it adds nutrients and flavor. White rice has the advantage that it doesn’t get rancid at room temp the way the brown rice does. Not everyone has room in the freezer for a 25# bag of rice.
MMM, Marlene. I’m with you. Veggies would be tasty in the fried rice — especially some Swiss chard! But alas, I have to hide the veggies if my hubs is going to eat them.
You are very right about the rancidity of brown as well. Good point. I store my white rice in a bin and it lasts forever!
I love the tip about using the lime to intensify the spices, thanks for sharing this with the Hearth and Soul hop!