Shrimp or Chicken Fried Rice

One thing that we love more than the Crab Rangoons is fried rice! We loved the fried rice from the local Japanese Steakhouse when we lived in Washington State, but it is soo pricey. This is a very yummy substitute. My recipe is modified from this video:

This recipe goes pretty quickly once it gets going. My advice is to have a second hand in the kitchen and to cut and measure things before you get started. Before you begin cook your rice and let it chill in the fridge unless you already have some leftover rice in your fridge. The key to this is to have the rice cold.

 

Ingredients:

 

1/2 C. Chopped Celery
1/2 C. Diced Carrots
1/4 C. Chopped Green Onions
1 Lb. Shrimp or Chicken. (we normally do shrimp but when I took the pictures we did chicken.)
3 Eggs
3 to 4 C. Rice Cooked & Cooled (we use Jasmine rice)
2 Tbsp. Oil
2 Tbsp. Soy Sauce
1 Tsp. Salt
2 Tbsp. Sugar
1 Tsp. Garlic Powder

 

 

Heat your skillet or wok. I use a cast iron wok, the video uses a deep skillet.

 

Add oil to hot skillet.

 

Add Carrots to oil and cook for a minute or two, to softened them.

 

Add eggs and scramble until cooked.

 

 

 

 

Add rice and stir.

 





 

Add Shrimp and stir.

Add soy, garlic, salt, and sugar.

Heat mixture until hot and shrimp is cooked.

Add celery and onion, and stir.

Heat mixture til hot and serve.

 

Enjoy!!



Crab Rangoon

Whenever we eat Chinese, the one thing I can not get enough of is the Crab Rangoon or Crab Wontons. Years ago I searched for a recipe and I came across this one. I am not sure which website it was, so if it is yours please let me know. 

This recipe is not exactly like the restaurants. Its not fried or sweet, but my family just loves these. Anytime we cook any kind of Chinese, we always include these in the meal.  My daughter loves to help me cook and these are easy for her to help mix and fold.

Ingredients

8 Oz. Cream Cheese (softened)
6 Oz. Canned Crab (drained)
2 Green Onion sliced
1 Clove Garlic or 1/2 Tsp. Jarred Minced Garlic
2 Tsp. Worcestershire Sauce
1/2 Tsp. Soy Sauce
1 Pkg Wonton Wrappers
Water
Cooking Spray


Combine cream cheese, crab, onions, garlic, Worcestershire, and soy sauce in bowl until blended.

 



Place small spoonful into middle of wonton wrapper.

My daughter filled this one so its a little full.

 

Moisten each corner with water. Then pull alternating corners together towards the center.

 

Place on greased cookie sheet at bake at 425 for about 8 minutes until brown. (Give or take a few minutes depending on how well your oven works.)

 

 

I apologize for not having a finished product picture, as soon as these come out of the oven its a fight in the family to get to them. LOL

 

I have used original, Neufchatel, and as pictured Greek blend cream cheeses and I don't notice too much of a difference so feel free to use whichever kind you like.

 

 

Enjoy and Happy Cooking!



 



Shrimp Creole

When I was a kid, we would splurge occasionally and have shrimp. Nothing we loved more than Shrimp Creole. I have no idea where my mom got the recipe, but its been in her handwritten recipe book for 25+ years. This recipe is mostly healthy and a little spicy and chocked full of veggies. Plus it is incredibly yummy. This is a microwave recipe. I assume you can do it on the stove top, but I've never tried it.

 

 

Ingredients:

12-16 oz. Shrimp peeled, deveined, tail off (original recipe calls for 12 oz. but hubby likes meat so we usually do 1 lb.)
1/2 C. Chopped Green Peppers
1/4 C. Chopped Celery
4 Chopped Green Onions (cut the root off and trim the tops)
1 Clove Garlic (or 1/2 tsp. of  jarred minced garlic)
2 Tbsp. Butter or Margarine
16 Oz. Whole Canned Tomatoes
6 Oz. Tomato Paste
2 Tsp. Dried parsley
1/2 Tsp. Salt
1/4 Tsp. Red Pepper flakes (more or less if you like it spicy or not)


Mix all chopped veggies, garlic, and butter in microwave safe dish. (I use a round glass Dutch oven with a lid.)

Cook in Microwave uncovered for 3 minutes.

 

Drain liquid off of veggies.

 

Drain liquid from tomatoes into the veggies. Then mash the whole tomatoes. I have a Pampered Chef Mix n Chop that fits perfectly into the can that I use to mash the tomatoes.

 

 

Add the mashed tomatoes, tomato paste, parsley, salt, red pepper flakes, and shrimp.

 

 

Microwave covered on high for 11-13 minutes until shrimp is done.

 

Serve over white rice.

 

 

 

Easy Peasy, simple, delicious!

 

Enjoy!

 

 

 

 

Ingredients:

12-16 oz. Shrimp peeled, deveined, tail off (original recipe calls for 12 oz. but hubby likes meat so we usually do 1 lb.)
1/2 C. Chopped Green Peppers
1/4 C. Chopped Celery
4 Chopped Green Onions (cut the root off and trim the tops)
1 Clove Garlic (or 1/2 tsp. of  jarred minced garlic)
2 Tbsp. Butter or Margarine
16 Oz. Whole Canned Tomatoes
6 Oz. Tomato Paste
2 Tsp. Dried parsley
1/2 Tsp. Salt
1/4 Tsp. Red Pepper flakes (more or less if you like it spicy or not)


Mix green peppers, celery, onions, and garlic with butter

Cook in Microwave for 3 mins uncovered

Drain

Add Tomatoes, paste, parsley, salt, red pepper, shrimp

Microwave covered on High 11-13 minutes

Serve over white rice