I am so excited to have Dalton with me today as I show him how to make fried rice and coconut shrimp. This is an easy dish to make, for you and for him, on a student's budget and time, as he and you, try to come home from work and school and get a delicious dinner together and on the table. These dishes take minimal time and minimal ingredients. I certainly hope you will make these as soon as you can, and please let me know what you think. It was a great time with Dalton today and I look forward to having him come cook with us again.
Enjoy!
Karen, Stephanie, & Paul
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Food & Family
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Coconut Shrimp
1 lb raw shrimp, peeled, deveined, & butterflied
1 cup shredded, sweetened coconut
1 cup panko breadcrumbs
3 eggs, beaten
salt & pepper to taste
oil for frying
Combine coconut and breadcrumbs in a dish. In a separate dish, add well beaten eggs. Add salt and pepper to eggs or you can salt and pepper the shrimp. Coat shrimp in beaten eggs, then coat well in breadcrumb/coconut mixture. Set aside on a sheet tray. Add oil in skillet about 1/2 inch deep. When oil is hot, add shrimp and fry just until golden. Do not overcook or the shrimp will be tough.
Fried Rice
1 cup rice
2 cups water
pinch salt
1/2 cup onion, diced
2 eggs, beaten
1/2 cup frozen green peas or frozen peas and carrots
1 tsp sesame oil
1 1/2 tsp soy sauce
1 Tbsp oil
Cook rice and refrigerate. Make extra for a meal tonight and the next night make this fried rice using the leftovers. If no leftovers, make rice ahead and allow to cool in refrigerator. Add oil to frying pan. Add onion and cook for a couple of minutes. Do not brown onions. Add rice to pan with onions. Let cook, stirring constantly, until rice is hot. Add eggs and stir well so that the eggs scramble. Stir in peas. Add sesame oil stirring well then add soy sauce. Stir until hot. Serve and enjoy!