Anything topped with an egg is so sexy to me so if this is something that also turns you on, I am really excited to share this recipe. It is both visually stunning and deep down satisfying. Let’s start with the base which is cooked whole grains. I chose a trio of sprouted rice made up of germinated brown rice, germinated red rice and wild rice, all organic of course. If you want to vary this you could use whole grains like barley, farro, quinoa, sorghum or wheat berries. This would be a great use of leftover rice or grains you may have prepared for another application or you can cook them strictly for this purpose. Just to alert you, whole grains and rice can take up to 60 minutes to cook so just keep that in mind. If you don’t have leftovers, try making them the night before so you are ready to roll when you get home.
Don’t eat shrimp? No worries, just trade them for another protein such as chicken, pork, tofu or a firm fish such as halibut or salmon. This is one of those versatile recipes that allows a lot of leeway for using what is on hand. Let your imagination go wild!
It hurts me to even suggest this, but you could eliminate the egg as well if it is not to your liking. Ouch! That hurt. I would, however, urge you to keep the egg as it adds such a wonderful richness and depth of flavor in addition to a spectacular visual. Remember the egg, once an outcast, is now back in favor and encouraged nutritionally as natures perfect protein.
A perfect weeknight dinner, this simple recipe goes down like this.
STIR-FRIED WHOLE GRAIN RICE W/ SHRIMP AND EGGS
Recipe by Jeanne Raffetto Tentis
4 small or 2 large shallots, thinly sliced
2 star anise pods (optional)
½ dried chili de arbol or ½ t crushed red pepper
5T grape seed oil or cooking oil of choice (not olive), divided
1 lb. large shrimp, peeled and deveined
4 garlic cloves, minced
2T fresh ginger root, peeled and minced
3c mixed whole grain rice or grains, cooked
1T soy sauce
1T unseasoned rice vinegar
2t toasted sesame oil
4 large eggs
1 red chili w/ seeds thinly sliced into rounds
1 c fresh cilantro, basil or mint leaves
- Combine shallots, star anise, and chili de arbol and 3T of oil in a large wok or skillet and cook over medium to medium-high heat, stirring often, until shallots are golden, about 5 minutes. Note: Start shallots in a cold pan with cold oil for best results. Using a slotted spoon, remove the shallots and transfer to a paper towel lined plate. Discard chili and star anise. Season with salt and set aside.
- Add garlic, ginger and shrimp and stir-fry until shrimp are nearly cooked through but not quite. Remove from pan to another plate and set aside.
- Heat 1T of the oil in the pan and add the rice, pressing evenly against the bottom and sides. Cook until rice crackles, about 1 minute; toss and press against the sides again. Cook until lightly toasted, about 4 minutes, being careful not to burn.
- Add the shrimp, soy sauce, vinegar and sesame oil. Cook, tossing until liquid is absorbed, about one minute.
- Heat remaining 1T of oil in a non-stick skillet over medium-high heat. Fry eggs until whites are set and yolks remains runny (sunny-side up), about 3 minutes.
- Serve rice with shrimp topped with egg, crispy shallots, red chili and herbs.
The crispy shallots as a garnish add crunch and bit of saltiness giving your palate yet another taste and textural sensation. Remember, as noted above, start them in a cold pan in cold oil or they will burn quickly before they get golden and crispy. Be sure to stir them frequently. Try making these for other purposes as well like a topper for salads, vegetables or soups. I know you are going to love them.
Comforting and full of flavor this makes a wonderful and healthy meal. I used cilantro for the herb but I think basil or mint would also be wonderful. You know what I always say, make it today, make it your own and keep spreading the love, one dish at a time. Until next time, sending love your way. Keep cooking. Jeanne