Posts tagged scrambled eggs

Black Bean Garlic Shrimp Scramble

So, I came home from work the other day and there was nothing cooked in the fridge. Although I could’ve simply whipped up a quick pasta dish, I thought I’d see what I have left unused for awhile. I found a dozen shrimp, 4 eggs, an open bag of frozen peas, leftover mushrooms and an almost empty bottle of black bean garlic sauce. Oh yeah, I also had this thing of fried garlic that’s been sitting in the pantry for awhile begging me to use it already. I got it from the local Asian store and it’s got the crunchy goodness you’ll love, I promise.

If I had a little bit of cilantro or scallions left, they would’ve been in there too. But, oh well…

Anyway, no voodoo here, folks! Very simple. Throw everything together, mix, cook and eat. And feel free to substitute your own leftover meat and/or veggies. That’s the whole idea.

Ingredients (2 servings):
12 pcs. Large Raw Shrimp, peeled
4 Large Eggs
1/2 cup Frozen Peas & Carrots, thawed in microwave
Few pcs. Sliced Mushrooms
2 Tbs. Black Bean Garlic Sauce
1 Lime, cut into 4 wedges
2 Tbs. Canola Oil
1 Tbs. Pure Sesame Oil
2 Tbs. Fried Garlic

Directions:
In a large bowl, whisk the eggs then mix in the shrimp, peas & carrots and mushrooms.

In a medium-heated large skillet, add the canola oil and stir in the egg mixture. Use a spatula to scramble the eggs for about 4-5 minutes or until the eggs and shrimp are fully cooked. Do not overcook! Halfway through, stir in the black bean garlic sauce until evenly incorporated. Turn off heat and drizzle in the sesame oil.

Seve on a bowl of hot jasmine rice, give it a good squeeze of lime juice and garnish with fried garlic and a lime wedge.

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Five-Spice Scallops on Fried Rice

Here’s another one of my “leftover” recipes that turned out to be excellent. Big flavor, health conscious, and looks good too! What more can you ask for?

The highlight of this dish comes from the spices. A combination of pure (unrefined) sesame seed oil and Chinese Five Spice powder blend which is a mixture of cinnamon, fennel seeds, cloves, star anise and ginger, or sometimes Szechuan peppercorns. It’s simple yet profound. You just have to try it to know what I’m talking about.

By the way, there is an art to making fried rice. You can do it however you want ingredient and flavor-wise, but it’s first and foremost about the foundation. The texture is equally as important as the flavor. In a nutshell, you either do it right or you don’t… and it may take some time to master it.

First of all, you need to prep at least a day ahead of actually making your fried rice. I didn’t have to do this particularly this time since I already have leftover rice in the fridge (Traditionally, having leftover rice is why you make fried rice, to begin with). But if you don’t, here’s what you do…

Before you cook the rice, you need to rinse the grains a few times to get rid of the starch. This helps to keep the rice from being “sticky” when it’s cooked. Then you cook it al dente with just a tad less water than as directed. When it’s done, do not open the lid. In fact, never open the lid throughout the cooking process. Keep it closed until the rice cools off, which could take hours. Then, store it in the fridge until you’re ready to make your fried rice. It’s important to note that the grains need to be cold and as dry as possible when you’re frying or you’ll end up with a sticky mess.

Ingredients: Fresh Scallops, 1 Cup Uncooked Jasmine Rice, 4 Eggs (2 whole, 2 whites only), Garlic, Low-Sodium Soy Sauce, Chinese Five Spice Powder, Scallions or Fresh Chives, Canola Oil, Pure (Unrefined) Sesame Seed Oil, Salt & Pepper, All Natural Dipping Sauce (Oyster, Hoisin, Peppered Vinegar, Sweet Chili, Sweet & Sour, etc.)

Directions: Marinate scallops in a mixture of soy sauce, five spice powder, minced garlic and a small amount of sesame oil for at least two hours in the fridge (overnight is great). Place on a non-stick baking sheet and in a 400F preheated oven for about 20 minutes or so. Be careful not to overcook. Meanwhile, scramble the eggs, breaking it into small pieces. Set aside. Now, coat a wok or a large pan with a couple tablespoons of canola oil. In medium heat, saute garlic for a couple of minutes. Take the rice out of the fridge and break the lumps with your hand. Pour into the pan and stir vigorously until the garlic is evenly incorporated. Add the scrambled eggs, a dash of five-spice powder, salt and pepper to taste and continue to stir for another 10 minutes or so, making sure there are no lumps left. Then at the end, add a drizzle of sesame oil and some chopped scallions or chives. Turn off the heat and stir one last time until everything is evenly incorporated. Serve rice and scallops on a plate with a dipping sauce of your choice.

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