Shrimp Fried Rice

Happy 2012! I hope everyone had a fun and safe New Year’s Eve!

I have a strong love for Chinese food and I always have to order a side of fried rice with whatever I get. Fried rice gets expensive, though, so tonight I decided to try cooking fried rice for the first time. I was scared – sweating and pacing throughout my kitchen – but to much of my surprise, it turned out great! I think I may have found my calling.

I’m ashamed to admit I watched a “how to” video to get the hang of frying rice. I also followed along Iowa Girl Eat’s instructions because she has made fried rice a few times!

After researching online, I found out that you should use previously-cooked rice (as in, cooked the day before and sat out to dry). Well, obviously I couldn’t wait until tomorrow to make this recipe, so I used about 3/4 cup of water for the rice (as opposed to a full cup) to make the rice dehydrated. It worked like a charm!

For this recipe, you’ll need:

  • A wok or a deep pan (I LOVE the wok I got at Ikea)
  • Shrimp – peeled and deveined (or chicken, beef, tofu or whatever you want!)
  • 2 cups rice (1 1/2 cups of water, not 2 cups of water)
  • Handful of peas
  • Handful of shredded carrots
  • 2 eggs
  • 4 tsp sesame oil
  • 2 tsp soy sauce
  • 2 tsp teriyaki sauce (not pictured)
  • 2 tsp ginger powder
  • S&P to taste
  • 1 clove garlic

To start, get the rice going while shredding the carrots (or buy previously shredded carrots – whatev.)

When the rice got close to being done, turn the wok’s heat to medium-high and add 2 tsp of sesame oil. Add the shrimp and toss until they’re cooked (about 3-4 minutes).

When the shrimp are done (you’ll know because they’ll turn pink!), add 1 more tsp. of sesame oil, S&P and scramble the eggs.

Set the eggs and shrimp aside and add the rice.

Give it a toss or two in 1 tsp of sesame oil and add the soy sauce and teriyaki sauce. Add carrots and peas.

Almost done! Last step is to add in the eggs and shrimp! Now toss, toss and toss some more and taste to make sure the seasoning is right. In this case, I needed to add a touch more teriyaki sauce and it was perfect!

I don’t think Kevin took a breath while eating. Note – we don’t have leftovers (and we usually do)!

I’m well on my way to one of my new year’s resolutions – trying new recipes!

Something miraculous must have happened over night because I made two bomb things to eat today! That usually never happens! I am always trying new recipes (and failing), so I was really excited when my chocolate chip cookies turned out fantastic. Growing up, we used to make these all the time but when I made them on my own, they never turned out right.

I followed the Chocolate Chip Cookie recipe (found on page 258) from Better Homes and Gardens 15th edition cookbook:


  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cup flour
  • 1 cup chocolate chips (I didn’t have enough chocolate chips, so I chopped up some Hershey Kisses.)
  • I also added a small handful of granola to add a bit of crunch!
Preheat oven to 375 degees. Mix butter and shortening for 30 seconds. Add brown sugar, granulated sugar, baking soda and salt. Beat until combined. Beat in eggs and vanilla. Stir in flour. Add chocolate chips (and granola).

I could hardly wait for them to cool!

I think I’ve spent enough quality time in the kitchen for one day.

The past two nights have been filled with intense sessions of reading The Hunger Games, so I’m off to play with Grace. I could not get enough! I finished it in two days – SO good. I can’t wait to get the second and third book!