Are you guilty of never opening the steamed rice from your local Chinese take-out? Confession: I usually have one or two Chinese take-out cartons pushed to the back of my refrigerator at least every other month. These cartons generally contain the previously mentioned steamed rice. And I think you’ll agree that if you remove it from the carton you generally have rice stuck together in the shape of the carton. It sort of reminds of the Moon Sand my kids love to play with. Lovely.
This recipe will allow you to do away with the guilt you may (or may not) be feeling from never opening, but always saving those steamed rice cartons and making a delicious side dish or even main dish for you and your family. End result: No more hard, stuck together Chinese take-out rice in the back of your frig. Enjoy!
Garlic Rice with Shrimp
4 pieces good quality bacon
1 large egg, lightly beaten
4 c steamed, white rice
2 tbsp garlic, minced
Fresh ground black pepper
24 shrimp (about 2/3 cup), chopped
2 green onions, sliced
Cook bacon over medium heat until crisp. Remove from pan and drain on paper towel. Crumble bacon when cooled. Reserve 1-2 tbsp bacon grease in pan. Scramble egg in pan. Remove from pan and set aside.
Add garlic to pan and saute over medium heat until golden. Add shrimp and saute 2-3 minutes or until pink and cooked through. Remove garlic-shrimp mixture and set aside.
Add rice and saute until warmed through. Add black pepper to taste. Return bacon, scrambled egg and shrimp to pan and stir until bacon, egg and shrimp are incorporated into warmed rice. Remove rice to serving dish and garnish with sliced green onions.
Serves 4 to 6