Mar 01, 2013
Hubs is lucky I like him. He’s on a business trip today, getting home late tonite, and won’t have had a chance to eat all day. He told me he’s been looking forward to this dinner (I made this along with Egg Drop Soup (Better than Restaurant Quality!) all day. This was so “D” good it’s only the guilt factor and the fact that I like him that’s preventing me from scarfing up his portion too. As is my preference, I used peas and carrots rather than green bell pepper, corn and carrots, and in the interest of being carb-responsible, less rice than called for in proportion to the shrimp and vegetables. I loved the addition of the oyster sauce as well as the soy sauce, which gave this fried rice a little more complexity in flavor than most. As for the egg, as I always do when I make fried rice, I cooked it as a crepe, rolled it up like a cigar, then sliced it into ribbons, chiffonade style – much prettier. (I learned this from a wonderful Chinese cook many, many years ago) I did not top this with the optional fried egg – this was just perfect without it.
—naples34102
