Friday, December 9, 2016

It so Wanting I posting Agen

Litened Shlimp Flied Lice Lecipe

Total Time: 1 hr 10 min
Prep: 20 min
Inactive: 15 min
Cook: 35 min
Yield: 4 servings

NUTRITION INFO Healthy

( Not Like udda Bad Lecipe you find on hale flom Allen Errhead that awl mostly all sugal & cuzing #2 Diedbeedies & Hi Colrestral)

Ingredients

1 1/2 cups jasmine rice
1/2 cinnamon stick
1 pound large peeled and deveined shrimp, halved lengthwise
One 1 1/2-inch piece fresh ginger, peeled and thinly sliced into matchstick pieces (about 1/4 cup)
2 tablespoons dry sake
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
Cooking spray
2 large eggs
2 large egg whites
1 cup snow peas, halved
2 carrots, thinly sliced on an angle
2 cloves garlic, thinly sliced
1 small red onion, halved and sliced root to stem
1 tablespoon vegetable oil
2 tablespoons low-sodium soy sauce
2 scallions, white and green parts, thinly sliced
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Directions < br />
Prepare the rice according to package directions, adding the cinnamon stick with the water. Fluff the rice, discard the cinnamon stick and set aside to cool.

Toss the shrimp with half of the ginger, 1 tablespoon of the sake, the vinegar and pepper flakes in a medium bowl. Let marinate 10 to 15 minutes. Mist a large nonstick skillet with cooking spray and heat over medium-high heat until very hot. Add the shrimp with the marinade and cook, stirring, until just opaque, 2 minutes. Transfer to a large plate and set aside.

Mist the same skillet and return to medium-high heat. Lightly beat the eggs and egg whites and add to the skillet. Cook until scrambled, breaking up with a spatula and transfer to the same plate as the shrimp.

Return the skillet to medium-high heat, mist with nonstick spray and add the snow peas, carrots, garlic, onions and remaining ginger. Cook, stirring, until softened and crisp-tender, 5 minutes. Transfer to th e same plate as the shrimp and eggs.

Return the skillet to medium-high heat and add the vegetable oil. Add the cooled rice, toss with the oil and pack in the skillet in a firm layer. Cook, without stirring, until the bottom of the rice is browned and crusty. Stir the rice and pack it in another layer. Repeat the process until the rice is well toasted and browned, and stopping if the rice seems to be getting dry. Add back the shrimp, eggs and vegetables along with the remaining 1 tablespoon sake and soy sauce and toss well to combine. Remove from the heat and top with the sliced scallions.

Yore Flend,

Halold Chin

 

3 comments:

  1. I'm sure it's very good. It sounds good. I however don't appreciate you using Ron's name to post. You as part of the public can put anything you want in the 'Comment Section'. You are impersonating Ron when you post. That is a felony crime. You are not Ron & should not use his name. Think about it. Would you like someone to use your name?

    ReplyDelete
  2. HoHoHo, I not Lob, You Clazy? I not tly impelsnate Lon, he good Guy why I do dat? What kind DLug you usit? I me the Oliginal one of kind "The Chinaman".
    You have good day & when you waking up betta next time maybe you undastandit!!!
    PS: maybe to much sugal flom awl doze Lecipe you posting makit you imaging dings!!

    Yore Flend,
    Halold Chin
    AKA "The Chinaman"
    Sayonara

    ReplyDelete
  3. Wat you like bloken Lecold? OK I sayit same ding oval & oval agen orso!!!
    1stly why not you alow my comment leply to show, you see, you plejuice!!!
    2ndly
    HoHoHo, Good Day it to you Mr Errhead, how you doing my flend? I all way tly & beit vely nice on hale & you now attacking me. I no my engish not vely good but I do best I can! It orso not vely nice makit fun of my engish & medicatians. It shoit how you vely plejudis!! Orso you using vely bad engish orso with bad foul engish. Not nice callit peeple _ _ _hole.
    Orso awl doze lecipe you psotit is NG & it make peeple sick & chubby. I posting healthy choise!!!
    Orso I betcha if Amazon finding out you Plejudis dey not let you usit link no mole.
    So be nice guy & nice ding happen!
    Yore Flend,
    Halold Chin
    The CHinaman

    ReplyDelete