Archive | June, 2011

Shrimp Fried Rice Recipe

6 Jun

I have tried many fried rice recipes and this one definitely surpasses them all. It tastes a lot like the fried rice that they serve at Benihana except with an addition of shrimp.

Shrimp Fried Rice

Adapted from Average Betty

1 cup white rice
2 green onions, diced
1/3 cup medium white onion, chopped
2 eggs
2-3 cloves garlic, minced
1/2 lb shrimp
2-4 tbsp soy sauce (to taste)
olive oil
salt & pepper

1. Prepare one cup white rice. Allow rice to chill or come to room temperature.
2. Chop green onions, white onion, and garlic.
3. Heat pan and 1 tbs of olive oil. Add garlic and shrimp. Cook until shrimp turns pink. Set aside.
4. Saute green onion and white onion over medium heat (in your biggest, flattest skillet) with a dash of salt and a crack of pepper in a teaspoon of olive oil until tender. Set aside.
5. Cook eggs in a teaspoon of olive oil. Start with a fry and end with a scramble. Set aside.
6. Add 1 tbsp olive oil to pan. Add rice to pan in small batches. Toss while cooking over medium-high heat.
7. Working quickly, turn temperature to high-medium-high heat and sprinkle soy sauce over frying rice. Toss. Add a small amount of butter. Toss. Add sauteed vegetable mixture and eggs and keep tossing.
8. Lower heat to medium-low and add shrimp, garlic and finish of soy sauce.

Bon Appétit






A Healthier “Jamba Juice Strawberries Wild” Smoothie

2 Jun

I am obsessed with the strawberries wild smoothie at Jamba. It is amazing. Whenever I go, this is what I order. So I decided to try to make it, but in a healthier way since the strawberries wild smoothie is definitely not the healthiest drink on their menu.

Strawberries Wild

Adapted from Smoothie Fun

16 ounces apple juice concentrate
8-10 strawberries
1 banana
1 scoop greek yogurt (I used Fage 2% Greek Yogurt)

1) Place everything in the blender and blend it up.

Bon Appétit!

Quinoa Salad with Shiitake Mushrooms and Fennel

1 Jun

Quinoa is one of my favorite grains. It is so delicious and healthy and I have been searching for the perfect quinoa recipe. Most I have tried just haven’t made the cut. But after trying this one, I fell in love. It is an asian tasting quinoa salad with mushrooms and it is delectable. 

Quinoa Salad with Shiitake Mushrooms and Fennel

Adapted from Diana Takes a Bite
Serves 1

¼ cup quinoa
½ cup chicken broth
1 clove garlic
½ cup thinly sliced fennel
½ cup sliced fresh shiitake mushrooms
2 sliced green onions, both white and green parts
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 tablespoon fresh cilantro, minced
1 tablespoon fresh parsley, minced
Finely grated zest and juice from 1/4th a lime
Olive Oil

1) Rinse the quinoa under cool running water, then drain well with a fine-mesh sieve or cheesecloth-lined strainer. Heat a wok (I used a large frying pan with no problem) over medium-high heat and toast the quinoa, shaking the pan frequently, just until the grains dry, are just beginning to color, about 4 minutes.

2) In a small, lidded pot, bring ½ cup chicken broth to a boil over high heat. Stir in the quinoa, then reduce the heat to a simmer and cover. Cook the quinoa until the grains are translucent and tender and the germ has spiraled out from the grain, 15 – 20 minutes (be careful not to overcook). Remove from heat and set aside.

3) Meanwhile, heat the wok again over high heat. Add a teaspoon of olive oil and heat until it just begins to simmer. Stir in the garlic and fry, stirring constantly, just until the garlic is golden, about 30 seconds (the garlic can burn quickly). Remove the garlic, keeping the oil in the pan, and set aside.
4) Add the fennel to the oil and fry, stirring or tossing frequently, until it is caramelized, 5 to 7 minutes. Remove from the oil and set aside. Add the shiitakes to the oil and stir-fry until caramelized, 4 to 5 minutes. Stir the green onions in with the mushrooms and continue to stir-fry just until the green onions begin to wilt, 1 to 2 minutes. Add the soy sauce and vinegar to the mixture and stir or toss to combine. Add the quinoa, fennel, garlic, parsley, cilantro, lime zest and juices and mix together. Serve immediately.

Bon Appétit!

I paired it with Stir-Fried Green Beans with Shrimp and Garlic.

Stir Fried Green Beans with Shrimp and Garlic

1 Jun

Stir-Fried Green Beans with Shrimp and Garlic

from Food and Wine

2 tablespoons vegetable oil
3 garlic cloves, minced
1/2 pound large shrimp-shelled, deveined and cut into 1-inch pieces
1/2 pound green beans, thinly sliced 1/4 inch thick on an extreme diagonal
1/4 cup chicken stock or low-sodium broth
1 tablespoon Asian fish sauce
Freshly ground pepper

1) Heat a wok until very hot.
2) Add the vegetable oil and heat until shimmering. Add the garlic and stir-fry for 10 seconds. Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
3) Add the green beans and 2 tablespoons of the stock and stir-fry until the beans soften slightly, about 3 minutes. Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
Serve right away.

Bon Appétit!

I paired it with quinoa salad with shiitake mushrooms and fennel.