Cantonese Shrimp Fried Rice

Here is my improvised version of the Asian fried rice. It is a quick way to whip up a seafood delicacy along with some crunchy, colorful vegetables.

What you need: Serves 4-5

2 cups of shrimp, cleaned and deveined

1 clove finely chopped or minced

1 cup onions chopped lengthwise

3 cups cooked, cold rice

1 cup broccoli stems broken into 1 inch pieces

1 cup carrots cut into rings

1 cup red peppers cut into match sticks

1 Tbsp sesame or vegetable oil

2 Tbsp soy sauce

1/2 tsp paprika or 1 tsp chili garlic sauce

1 tsp vinegar

Salt and pepper to taste

For the marinade:

1 tsp lime juice, salt and pepper to taste

Marinate the cleaned and deveined shrimp in lime juice, salt and pepper. Let it sit for about 15-20 minutes.

On medium high, heat oil in a wok; when it begins to smoke, add in the onions and garlic, saute for a minute. Add the shrimp into it, and let it cook till it turns pink. About 3 to 5 minutes.

Add in the broccoli, carrots and peppers. Pour the soy sauce, paprika,and sprinkle salt and pepper. Saute for a minute on high and then lower it back to medium high.

Add vinegar and then toss the cold rice into it. Stir the mixture evenly until it is heated through.

You may add about 1 tsp of sesame oil in the end and toss it into the rice before it is served. This brings a unique flavor and aroma to the rice. Serve hot, enjoy!

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