Shrimp Fried Rice
2 cups uncooked quick-cooking rice (I used brown rice)
8 tsp canola oil, divided
4 large eggs, lightly beaten
1/2 lb uncooked peeled and deveined large shrimp, chopped
1 8 oz can pineapple tidbits, drained
1/3 c chopped green onion
1/3 c chopped fresh cilantro
3 T soy sauce
1 T rice wine vinegar
1/2 t ground ginger
1 t salt
1/4 t crushed red pepper
Prepare rice according to package directions for 4 servings. Spread cooked rice on a rimmed baking sheet and allow to chill for 30 minutes. In a large skillet, heat 2 t oil over medium heat. Add eggs and cook, stirring frequently for 2 minutes (or until done). Remove scrambled eggs from skillet. Wipe skillet with a paper towel. Heat skillet over medium-high heat. Add remaining 6 t of oil. Add shrimp and cook, stirring frequently for 2 minutes, or until shrimp are pink and firm. Add eggs, rice, pineapple, green onion and cilantro to skillet. Cook until heated through (about 2 minutes), stirring frequently. Remove from heat. Stir in soy sauce, rice wine vinegar, ginger, salt and red pepper. Serve with Mushroom-Soy Soup.
Mushroom-Soy Soup
3 c unsalted chicken stock
3 T soy sauce
2 T rice wine vinegar
1 t sugar
1 t salt
4 whole mushrooms, thinly sliced (any kind of mushroom is fine)
2 t sliced green onion
1/8-1/4 t crushed red pepper
In a small saucepan, bring chicken stock to a boil. Reduce heat and stir in soy sauce, rice wine vinegar, sugar and salt. Simmer for 3 minutes. Remove from heat and stir in mushrooms, green onion and red pepper.
