Shrimp fried rice, courtesy of Paul Yow of Hae-Paul's.


(serves two)

-3 cups leftover rice
(Either brown, white or a combination, preferably a bit dry)
-4 T. olive oil
-1 t. minced garlic
-1 t. minced fresh ginger
-¼ cup minced sweet white onion
-¾ cup water
-2 T. julienned cabbage kimchee
-2 T. Kikkoman soy sauce
-2 T. mirin
-Salt and ground black pepper, to taste
-8–10 large poached shrimp, peeled and deveined

Use either a very large nonstick or cast iron fry pan.

Season the shrimp with salt and pepper. Heat the pan until medium hot and add 1 T. of olive oil. Brown the shrimp for about 1 minute on each side and remove to a small plate. Add the remaining oil to the pan, then add the ginger, garlic, onion and kimchee. Cook, stirring constantly, until very fragrant and the onions are soft, about 4 minutes. Add the rice and ¼ cup of the water, and cook for about 5 more minutes, stirring every minute or so. You want the rice to brown a bit but don't let it stick too much. Add the remaining water, mirin and the soy sauce and stir well. The water will steam the rice some and help to fluff it up a bit. Cook a couple minutes longer, taste and adjust seasoning with salt and pepper. Divide onto the center of 2 plates and arrange the shrimp around the rice. Add a fried egg, inside still runny, and some chopped scallions for a garnish.