As most of you know, I spent last week knee-deep in the Florida countryside (yes, Florida has a countryside) amidst chickens and alligators, helping the lovely White on Rice Couple shoot the new Steamy Kitchen cookbook. The cookbook will be out in a year and….drum roll please….my hand is in one of the photos. I feel so special!
Jaden, Diane, Todd and I had an absolute blast. Todd and I were in charge of all kitchen prep and production, while Jaden and Diane styled and shot the food. Looking back, I really don’t know how we managed to make sixteen recipes the first day and thirteen the next, but somehow we did. We fueled on soy sauce, coffee, pizza, tequila and wine. Not necessarily in that order. Jaden’s blog was one of the first blogs I ever read, and it was just so cool to finally get to meet and spend time with her. I can say without a shadow of a doubt that her family is among the kindest and most generous that I’ve ever known. On the last day, after we had finished all of our work, Jaden let me play around in her kitchen and studio, which was like letting a little kid loose in a candy store. Let me tell you, that woman has a serious prop (and cookbook!) collection.
Together, we made some authentic shrimp fried rice!
Jaden has chickens, and it was my first time making a recipe with eggs that had literally just been laid thirty minutes before. During the course of the week, every time I would go outside to empty the compost, I would always check the coop for freshly laid eggs. Finding one felt just like Easter! The green ones were my favorite.
I learned that the secret to authentic fried rice is fish sauce, an ingredient that I use hesitantly after a heartbreaking spill in the car five years ago. If you know fish sauce, you know what I mean.
Check out the hero board behind me. Every day we would fill it with photos of the food we just styled and shot. Over the course of the week it went from being almost completely empty, to totally full! We arranged the photos in the chapters that they would appear in the book: vegetables, meats, noodles, shared plates, small plates and drinks.
I hope you guys love this recipe for shrimp fried rice. After making it (properly!) with Jaden, I don’t know how I could go back to making it any other way. From start to finish, it only took about fifteen minutes to make—perfect for using up extra brown rice from the dinner before!
Authentic Shrimp Fried Rice
about 2 cups of cooked rice, preferably from the night before.
2 eggs, lightly beaten
1 tbsp oil (I use canola at home and Jaden uses rice)
1 handful snow peas, thinly sliced on a diagonal
1 green onion, minced
1/2 red bell pepper, small diced
2 cups raw shrimp, peeled and deveined
1/2 tsp sesame oil
1 tbsp fish sauce (or to taste)
Heat the oil in a large skillet or wok over medium high heat. Once hot, add the eggs and lightly scramble until almost done (should still be slightly on the goopy side). Scoop eggs out and place in a small bowl on the side.
Then, crank the heat to high and add the scallions, snow peas, bell pepper and shrimp to the pan. Saute briefly until shrimp are pink and curled.
Add rice, scrambled eggs, sesame oil and fish sauce to the pan and toss together.
10 minutes (excluding time to cook the rice)