As a part of Foodbuzz’s partnership with Quaker, they developed a foodie recipe contest. All entries had to feature at least one of the nine key ingredients in the new Quaker True Delights Granola Bars, of course, the predictable thing would be to submit a sweet rather than a savory recipe, but as anyone can tell from reading this blog, I don’t bake that much. Not that I don’t like too, I just don’t like what happens when DH and I eat a dozen cookies, half a cake, and six brownies, a piece! So, not too long ago, I made beef fried rice and on a whim, threw in a handful of cashews. We totally adored it, and recalling that dish, I decided to develop a fried rice combo for the True Delights contest. The addition of the cashews, some fresh scallions, and hoisin sauce, really jazzed up my basic fried rice and made it pretty contestworthy, if I may say so myself. By the way, the grand prize is a trip for two to Chicago for the Outstanding in the Field event! So cool! Hope you try out this recipe and wish me lots of luck!
Note: Because it’s for a contest, this entry is not in my usual measurement-free format, but as usual feel free to change anything to your liking.
18 Small Shrimp
1 1/2 cups cooked White Rice
1/2 cup Cashews
2 ribs of Celery
1 large Carrot
1/2 of a medium Onion
2 cloves of Garlic
1 bunch of sliced Scallions
2 tbsp. Fresh Ginger
1 cup Fresh or Frozen Peas
1 tbsp Hoisin Sauce
1/2 cup less 2 tbsp of Soy Sauce
1/2 tsp. Ground Ginger
1/2 tsp. Crushed Red Pepper
2 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Heat olive oil in a skillet (remember it’s fried rice so don’t be too skimpy with this), you want your pan to get very hot. While it heats up, chop all your veggies, excluding the peas. I use a microplane for the garlic and the ginger, just because I prefer it very fine.
Once the pan is hot enough (the oil should shimmer when you swirl the pot), add your veggies and sautee until onions are translucent. I also season the veggies with salt and pepper (layering the flavor).
Once the veggies are nicely sauteed, add the shrimp to the pan and cook until just pink.
While the shrimp is cooking, you can roughly chop a couple tablespoons of the cashews, for garnish.
Then you should push all the veggies and shrimp aside and scramble the egg into the pan. You can either scramble the egg in a bowl and quickly stir it in or you can crack the egg into the pan and stir it in very quickly (I forgot to scramble it ahead thus, I discovered that the second option works just fine). Once the egg starts to cook, you can incorporate it into everything else.
Again, move everything over to one side and add the cashews, so they can toast up a bit. After about a minute, stir them into the rest of the mixture.
Then you can add the rice to the pan. You should be sure to crumble it up with your fingers instead of throwing in the whole block. Now’s the time to add in the ground ginger, pepper flakes, hoisin and soy sauce.
Stir everything together until all the ingredients are thoroughly incorporated.
Add in the peas and continue cooking until the peas are just heated and tender.
Remove from heat and stir in scallions, less about two tablespoons.
Serve in warm bowls with a sprinkling of scallions and a few of the chopped cashews. Enjoy!