My five-year-old granddaughter loves Japanese food, especially when she is able to go to a restaurant where they cook right in front of her. She is particularly impressed with the “volcanoes” that erupt in the midst of the grill.
Perhaps her love of Japanese food prompted her selection of this recipe for fried rice from the Calilou game site on pbskids. It is simple and something you can certainly cook with your children and/or your grandchildren.
- 1 ¼ cup (300 ml) long grain rice
- ½ pound (250 g) deveined shrimp
- ½ pound (250 g) diced, cooked ham
- 2 beaten eggs
- 1 clove garlic
- 1 ½ cup (375 ml) canned baby peas or fresh peas, cooked 15 minutes in boiling water
- ½ can of corn
- 3 tablespoons (45 ml) soy sauce
- 3 tablespoons (45 ml) chicken broth
- ½ cup (125 ml) oil
- 1 egg white
- ½ teaspoon (5 ml) salt
Mix marinade ingredients in a bowl and marinate shrimp for a few hours in an air tight container in the refrigerator.
- Cook rice in 2 ½ cups (625 ml) water and 2 tablespoons of oil.
- Pour 2 tablespoons of oil into a hot pan.
- Stir-fry the garlic.
- Add the shrimp and let cook 45 seconds. Remove shrimp and set aside.
- Heat 1 tablespoon oil in the pan.
- Add half the beaten eggs; once cooked, flip over like a crêpe and continue to cook a few seconds. Then slide the egg onto a plate and cut into thin strips.
- Clean the pan; add a bit of oil, the remaining beaten eggs and the long grain rice.
- Once the rice is hot, add the ham, baby peas, corn, shrimp, soy sauce and broth.
- Serve in a platter and garnish with strips of egg.