Shrimp Fried Rice

Make your green seasoning by adding everything under the Green Seasoning list to a food processor and process until finely chopped. Refrigerate any leftover green seasoning for future use on any meat or rice dishes.

Rinse and drain your shrimp with cold water. Season the shrimp with half of the salt and the black pepper and the listed amount of green seasoning. Prepare all your vegetables ahead of cooking, as it will take some time to chop everything. Make sure they are all in small bite-size pieces.

In your pan, heat 1 tablespoon of the sesame oil. Once the oil is hot add the carrots. We are adding the carrots first as they take the longest to cook. After the carrots have cooked for 1 minute add the ginger, garlic and pimento peppers. Let this sauté for another minute.

Add the sweet peppers. Let this sauté for 2 minutes before adding the shrimp and the Chinese celery. Add a drop or two of the browning. Mix. Season the vegetables with remaining half of the salt.

Once the vegetables have softened a bit and the shrimp is just starting to curl and turn pink, add your cooked rice. Into this, add the other 2 tablespoons of sesame oil and about 2 more drops of browning. Mix everything together.

At this point everything is already cooked. Once the rice is heated through, taste it. Then add more salt and the Chinese seasoning salt to it. Turn off the heat and add the chopped cilantro.

Usually I would add a bit of golden ray butter, however I did not have any on hand so I made this without. If you do have some you can add a dab or two to your rice. But remember golden ray is salty so watch how much salt you add. Enjoy!

Notes:
1. Browning is a thick, rich sauce made with browned sugar. Use very, very little to turn the rice dark. It is found in most grocery stores in the Asian aisle.
2. If you use soy sauce, remember this is salty.