Shrimp Vegetable Fried rice

Shrimp Vegetable Fried rice 

Ingredients: 

Rice – 2.5 cups, pre-cooked and cooled

Shrimps – 200 gm, deshelled and deveined

White button mushrooms – 200 gm, medium sliced

Carrot – 1 medium size, thinly sliced 

Green bell pepper – 1/2 small size, thinly sliced 

Red Onion – 1 small size, finely chopped 

Green chilli – 3 medium size, finely chopped

Garlic cloves – 6 medium size, finely chopped

Chives/ Onion leaves – 1 small bunch, finely chopped

Coriander leaves – 1 small bunch, finely chopped

Eggs – 3

Cashew nuts – 12

Red chilli powder – 1.5 tsp

Black Pepper powder – 2.5 tsp 

Dark soy sauce – 1 tsp

Chilli vinegar – 2 tsp

Oyster wok sauce – 1 tsp

Oil for sautéing 

Salt as per taste 

Instructions: 

         Pre-cook the rice and cool it completely before preparing the fried rice. You may also use left over rice for this recipe provided you sprinkle some water over the rice while mixing it with the cooked veggies during the fried rice preparation.

         In a thick bottomed kadai add some oil and heat it. When the oil is hot break open the eggs. Add chilli powder, black pepper powder (1 tsp), salt and mix well. Keep stirring the eggs under low flame until the eggs are well done. Dish them out into a clean plate and set aside. Now, add some oil in the kadai and heat it. When the oil is hot add chopped green chilli, chopped garlic, chopped onions and saute. When the onions are half done add sliced green bell pepper and saute for 1 minute. Now, add grated carrot, sliced mushrooms and mix well. Once all the veggies are cooked, set the kadai aside for cooling.

        Meanwhile, in a small kadai add some oil, cashew nuts and saute until they turn brown. Dish them out and cut them into smaller bits. In the same kadai, add fresh shrimps and saute. Slowly, the shrimps would turn pink and curl up. As soon as all the shrimps have curled up, dish them out and cut them into smaller pieces or use them as-is based on your preference.

        Into the cooked veggies kadai, add cooked and cooled rice, remaining black pepper powder, salt, dark soy sauce, oyster wok sauce, chilli vinegar, some onion leaves and mix well. Add scrambled eggs, cooked shrimps, chopped coriander leaves, roasted cashew nuts and mix well. Sauté under high or medium flame for 30 seconds to max. 1 minute. Then, switch off the flame and serve hot. You may garnish this dish with remaining onion leaves and serve.

       Quick and easy Shrimp vegetable fried rice is ready within minutes. You may also serve it with tomato ketchup and a mix of soy sauce, oyster sauce and vinegar sauce if required.

 

       Enjoy savouring the Indo Chinese fusion dish whole heartedly. Do not let any regret come your way. This simple dish can be prepared any time either for breakfast, lunch, snacks or dinner. Due to its mild spice even, kids would enjoy the dish. Introducing them to healthy eating right at the young age not just builds the right way of consuming daily nutrition but also keeps them satiated for longer duration. This way the cravings for junk food would fade and a healthy body with healthy mind is built. Do try this recipe and let me know your comments. Happy cooking!