Recipe for sesame shrimp fried rice with broccoli slaw
With the exception of broccoli slaw -- for which I thank the cruciferous vegetable gods who know that I love tender broccoli stems more than the fuzzy florets at the top -- every ingredient in this recipe came from my pantry. It took five minutes to cook, and not much longer to eat; my husband Ted and I practically licked the wok clean as we devoured enough food for four people, all by ourselves.
Sesame shrimp fried rice with broccoli slaw
Serves 4; can be doubled.
1/2 lb frozen raw shrimp (I use 31-40 size, often labeled "large")
2 tsp canola oil
1 egg, lightly beaten
1 clove garlic, thinly sliced
6 oz broccoli slaw (a combination of shredded broccoli, carrots and purple cabbage)
2 cups cold, cooked long grain white rice (leftover from a take-out meal, or homemade)
1 Tbsp sesame oil
2 tsp reduced-sodium soy sauce
1 tsp Sriracha, or to taste (optional, but irresistible)
1 scallion, sliced (white and green parts)
1-2 tsp sesame seeds, for garnish
Defrost, peel and devein the shrimp, and set aside.
In a wok or deep frying pan, heat the canola oil over high heat. When the oil is hot but not smoking, pour in the beaten egg. With a spatula, stir quickly, as the egg will set almost immediately. Remove the egg with a slotted spoon or spatula, and place in a bowl.
Add the garlic and shrimp to the wok, and stir for 1 minute, until the shrimp are pink and cooked through. Remove the garlic and shrimp, and add to the bowl with the egg.
If there's no oil remaining in the wok, add 1 tsp of canola oil, then the broccoli slaw and cooked rice. Stir-fry for 1 minute. Add sesame oil, soy sauce and Sriracha, and stir until well-combined. Return the shrimp, garlic and egg to the wok, and stir-fry for 30 seconds to bring everything together.
Place the fried rice in a serving bowl, topped with scallion and sesame seeds. Serve hot.
Other recipes that use these pantry ingredients:
Ginger fried rice, from Smitten Kitchen
Kimchi fried rice, from Lunch in a Box
Shrimp fried rice, from Gluten-Free Goddess
Garlic and rosemary roasted shrimp skewers with Fuyu persimmon, from Kalyn's Kitchen
Spinach with sesame and garlic, from Simply Recipes