In Japan, rice is more than just a staple. It is also a symbol of
prosperity, health and well-being. Fried rice is a delicious accompaniment
to any meal and a wonderful way to use leftover meats and day-old
rice. The key to good fried rice is a really hot skillet, fresh
vegetables and cooled rice.
- 2½ cups rice, cooked and cooled
- ½ pound tiny shrimp, 90-110 count
- 2 eggs, beaten
- 1 large carrot, diced small
- 1 bunch green onion, sliced
- ¼ cup soy sauce, or to taste
In a large skillet, heat a couple of teaspoons of vegetable oil
over medium-high heat. Season the beaten eggs with salt and pepper.
Add to the pan and cook like a thin omelet. Remove cooked eggs from
the pan, and cut into ½ inch square pieces. Using the same
pan, add a little more oil and heat. Fry the diced carrots until
they are slightly tender, about 3 minutes. Add shrimp and sauté
until pink and curled, about 2 minutes. Reduce heat to low, add
rice and mix well. Add green onions and cooked eggs and mix gently.
While mixing, slowly add a little soy sauce at a time. Add soy sauce
until the color of the fried rice is a slight golden brown color.
Increase the heat to high and fry the rice mixture, add salt and
pepper to taste.