Shrimp Fried Rice

Sometimes I crave fried rice but knowing how much it costs at restaurants I’m never really willing to pay as much as they want. While watching a Japanese cooking show one time a chef said that the trick to flaky fried rice was to soak day old rice in scrambled egg. That’s what I did here as well as giving it a Korean twist.

Ingredients:

• ¾ Cup day old jasmine rice
• 2~3 stalks (?) baby bok choy, chopped
• A handful of snow peas, cut in half
• ½ medium onion, sliced
• 8 small/medium sized shrimp
• 2 eggs, scrambled
• Soy Sauce
• Korean Pepper Paste (Gochujang; http://en.wikipedia.org/wiki/Gochujang)
• Salt and Pepper, to taste

1) Peel and devein shrimp.

2) Into scrambled egg add a couple tablespoons of soy sauce and gochujang.

3) Add day old rice to the egg mixture.

4) Into a large skillet (wok if you have one) heat oil (vegetable or peanut) and cook shrimp. As the shrimp is turning pink add vegetables.

5) Once shrimp and vegetables have cooked through add rice.

Serve.

(If very sensitive to gluten, use Tamari instead of Soy Sauce.)