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Leftover Brown Rice into The Best Shrimp Fried Rice
We made too much rice the last time we meal prepped, so we decided to have some fun with it! This is the closest we have gotten to making hibachi-style fried rice, and we will keep tweaking it until we get to that flavor. We think the trick is using the wok, or the flat top grill that they have in the hibachi restaurants.
All ingredients used were basically what we had on hand:
4 portions of Shrimp
2 eggs
~1/2 onion
All of the leftover rice
Soy Sauce and Fish Sauce to taste
Salt and Pepper to taste
Sesame Oil
Enjoy!
We make these almost every time we go over to Alex’s parents house. They have been a hit for YEARS, and we just keep tweaking the recipe until it is perfect, so here you go!
Ingredients
Brussel Sprouts, halved, enough to cover the bottom of a pan (the largest that you have with a lid that fits)
1 half of a lemon
Salt, pepper, and garlic powder
Oil, whatever your preference but we prefer olive oil or avocado oil
Butter (Kerrygold recommended), optional
Recipe
1) Place your pan on medium heat and pour in oil to cover the bottom of the pan. This is going to feel weird because we are going to season the bottom of the pan, and not the brussel sprouts themselves, but go with it for now.
2) Season the oil with salt, pepper, and garlic powder. If the garlic powder burns right away, start over. You want to add these things fairly quickly to the turning on of your stove. Burnt garlic will add an unnecessary burnt flavor to the brussels and we are trying to avoid all of the bitterness.
3) Place the brussels in flat side down and fit as many as you can comfortably in there. No going up the sides. You want there to be contact with the seasonings on the bottom of the pan, and the bottom of the pan. Cover the pan with a lid for 7 minutes.
4) After 7 minutes, uncover the pan and squeeze in your fresh lemon juice. You also can add your butter if you want to add a bit of unctuousness and creaminess to your brussels. I highly recommend it, but we made these without the last minute butter for a while and they were loved, so no pressure. Cook these for an additional minute covered.
5) After the one minute, uncover and remove from pan. These come out piping hot, but try not to eat all of them before they make it to the plate or table. Once you try one, they are way too hard to stop eating. The creaminess of the inside, the crunch of the seared bottom, the lightness and tartness the lemon juice adds, it all just works in a symphony of surprising sensations.
Enjoy!
These are insanely addicting! We make a lot of food and as far as side dishes go, these are always requested. We even got my dad, who hated them in the past, to use this technique and they are a huge hit! Can’t wait for y’all to try them!
We used Kerrygold butter at the end to add an additional layer of flavor and it really takes these to another level, but you can leave that out for a healthier version.