Curry Shrimp Fried Rice
Overview
Compared with previous years, summer in Chongqing seems to have arrived late this year. Although I have already worn short-sleeves, the sun has never shined happily and warmly across the earth. This week has once again entered the rhythm of reviewing manuscripts and films. Even if I don’t have to host the show, there are still many things to worry about. That's right, as long as you make rice the day before, there is a high chance of eating fried rice the next day. This is the life of a person that I have long been accustomed to. Suddenly, I thought of a common sentence in Rampage comics: Doomed to live alone. ——Of course, I won’t. ^_^ I didn’t add other seasonings to the curry shrimp fried rice because the curry taste was enough; I didn’t add eggs because I had already eaten one today; I didn’t add vegetables because I was too lazy to buy them. O(∩_∩)O Shrimp is also frozen shrimp from the supermarket. It only needs to be thawed and processed briefly.
Tags
Ingredients
Steps
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Thaw and wash the shrimps, remove the shrimp threads, mix well with a spoonful of cooking wine, appropriate amount of starch (you can also use egg white instead), white pepper, and salt to remove the fishy smell. Soak the rice in a little water and knead until loose. Set aside.
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Heat the pan with cold oil, add the shrimps in the hot oil and break them up until cooked, set aside.
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Heat the oil in a pot, add the curry cubes and stir-fry over low heat until melted.
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Pour in the rice and stir-fry evenly, add the shrimp and stir-fry evenly and bring to the pot.
