I’ve been making a lot of fried rice lately. The further along I get in my pregnancy, the more I have come to appreciate recipes that come together quickly and are mostly made from pantry ingredients. In between all of these fried rice dishes, I took a break to lab my friend Azlin Bloor of https://www.linsfood.com/'s Kedgeree, a rich fish and rice dish with wonderful aromatics and a rich curry. This dish is certainly inspired by Azlin’s Kedgeree and is a quick and fairly easy weeknight meal. Especially if you already have rice to use up.
Curried shrimp fried rice
2 1/2 cups cooked rice
1/2 lb shrimp, deveined & cut into 3-4 pieces each
1/2 yellow onion, diced
5 jumbo eggs
1 cup frozen English peas
2 Tablespoons butter, divided
1 teaspoon sesame oil
1/2 teaspoon fresh grated ginger
1 large clove garlic, minced
1 Tablespoon curry powder
1 teaspoon turmeric powder
~2 teaspoons soy sauce, or to taste
Pepper, to taste
Method: melt butter and add sesame oil, then onions. Saute until onions begin to soften (3 - 5 minutes). Add garlic, ginger, curry powder and turmeric. Cook for one minute. Add shrimp. Cook until shrimp are cooked through (about 4 minutes). Add peas, rice, soy sauce then crack the eggs right into the rice. Season with pepper and mix everything well. Cover pan and cook until the eggs are cooked through (3 - 5 minutes), stirring once or twice. Serve as a stand alone meal.
Notes: if you have ghee try using it in place of the butter. If you are planning to serve this dish to company, add 1 / 4 lb whole deveined shrimp and after they have cooked through set them aside as a garnish before you add the rice. You can also garnish with minced cilantro or sliced spring onions. If you are cooking your rice from scratch I recommend cooking 1 cup in half water half vegetable stock, a half tablespoon of butter, half teaspoon of sesame oil, a teaspoon soy sauce and a half teaspoon cumin seeds.