Friday, November 28, 2008

Egg and Shrimp Fried Rice with Broccoli Stems

This is kinda an outdated post. But I needed a blog event. A blog event to bring out this ingredient. Weekend Wokking is the one. And taking opportunity of the economic downturn where most people are seen tightening their spending, it makes another rare chance for this ingredient. Just what am I talking about ?


This round, it is hosted by one of my favorite floggers -Noobcook. And what are those greenish bits doing in a "Broccoli" way of things in this round of wokking ? Yes, thou shall not waste those broccoli stems. They can inject a hint of sweet to complement a dish such as Egg and Shrimp Fried Rice, or call it Broccostems Fried Rice.



Egg and Shrimp Fried Rice with Broccoli Stems
Ingredients:
Broccoli stems thinly sliced(see 1st picture), shrimps, eggs, minced garlic, soy sauce, salt and pepper, leftover cold rice

Directions:
1. In lightly oiled pan, fry minced garlic and saute broccoli stems. When vegetable is cooked to tender (yet not overcooked to limpy), set aside.
2. In the same pan, add in some oil, then add in eggs to scramble it. Before the eggs are cooked, add in shrimps and rice and fry the rice (make sure mixed well with eggs and shrimps) at medium-high heat (Note: at low heat, the rice tends to stick to the pan).
3. Add in soy sauce, salt and pepper to taste
4. When fried rice is ready, you can add in the vegetables (and mix well). Note: Make sure you don't add all the gravy of the vegetables in there. Add in some gravy but not all. The rice will just absorb some moisture and flavor of the vegetable, yet not turn wet and soggy

How does it look ?


WHAaat? Using broccoli stems ? Is this poor man's fried rice? Rather, it is a "No-Waste" fried rice. If one can have "Emperor" Fried Rice, why not this as well?

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