Ginger Shrimp, Fried Rice and Vegetables
by Fish Alaska magazine Publisher Melissa Norris
1 cup baby bok choy, chopped
1 cup Alaska carrots, chopped
1 cup broccoli, chopped
¼ cup red cabbage, sliced
½ red onion, sliced
2 cups bean sprouts
2 tbs coconut oil
Chop vegetables to even sizes for equal cooking. The key here is to leave the vegetables slightly al dente. Heat a wok to a medium-high heat. Add coconut oil and let it melt if you are using the solid form. Add vegetables through the cabbage and stir fry for 6- to 7 minutes, moving veggies around in the wok with a wooden spoon. Add the red onion and stir fry for 2 minutes. Add the bean sprouts and continue to stir fry for an additional 2 minutes. Transfer to bowl and cover until serving.
3 cups Jasmine rice, prepared
2 organic eggs, whisked
3 tbs sesame oil
3 tbs soy sauce
Wipe wok clean with a paper towel after stir frying vegetables. Heat to medium-high heat. Add 2 tbs of sesame oil and get hot; then add the rice. Stir fry rice on high heat, stirring fairly constantly and allowing the rice to get a little browned; cook rice for about ten minutes. Move the rice over in the wok to add eggs and move eggs around as they cook with a wooden spoon for about 2 to 3 minutes. Add remaining sesame oil and soy sauce and stir rice about 30 more seconds. Transfer to bowl and cover until serving.
20 wild-caught jumbo shrimp, cleaned and deveined, tails removed
2 tbs coconut oil
2 tbs fresh-grated ginger
Wipe wok clean with a paper towel after frying rice. Heat to medium-high heat. Melt coconut oil, add shrimp and sauté until cooked, about 6- to 7 minutes, flipping them halfway through. Add ginger and stir. It is crucial not to overcook the shrimp.
Reheat rice and vegetables if the steps take a bit too long by tossing the rice and vegetables back in a wiped-clean wok. Plate each plate with about a cup of vegetables, ¾ cup of rice and 5 large shrimp. Sprinkle chopped green onion over the top if desired.