Recipes will be added on the first of every month.
Yellow Curry Shrimp Fried Rice
2 Tbsp canola oil
3 garlic cloves, sliced or minced
1 onion (red or yellow), finely diced
1 rib of celery, thinly sliced
1 large carrot, shaved into ribbons
1 cup roughly chopped mushrooms
1 lb. fresh or frozen shrimp, deveined and dried
2 eggs, beaten
2 Tbsp curry powder
2 Tbsp soy sauce or tamari
1/2 cup frozen peas
Salt and pepper
1/2 cup cashews, toasted
Scallions and sesame seeds for garnish
4 cups cooked day-old rice
Note: It’s important to not use fresh rice because it has too much moisture and won’t get as crispy. Cook your rice the night before and spread out in a covered 9x13 pan and let cool a little bit before putting in the fridge. Make sure you don’t leave your rice out to cool for too long after cooking it as it can grow bacteria very quickly. What’s great about this recipe is that you can customize it to what ingredients you have on hand and what you like! The ingredients cook fast, so make sure you have everything prepped and ready to go.
1. Heat oil in a wok or large cast iron skillet over medium heat.
2. Once oil is hot, add garlic and onions and cook until fragrant, approx. 3-5 minutes. Stir occasionally to keep garlic from burning.
3. Add celery, carrots, and mushrooms. You can use whatever vegetables you have on hand. Cook for approx. 5 minutes or until veggies are tender.
4. Season with salt and pepper and remove from wok.
5. Add in shrimp or protein of choice and cook until almost cooked through. It will continue cooking when everything is added back to the wok. Season with salt and pepper and remove from wok.
6. Add a bit more oil if needed along with beaten eggs and allow to cook briefly, dragging spatula or spoon through the cooking egg to create ribbon-like chunks, like you would with scrambled eggs. Once cooked, add veggies and shrimp back to the wok and stir together to combine.
7. Add rice in batches, along with the curry powder and soy sauce and mix well.
8. Finally, add frozen peas and stir to combine.
9. Bring heat to medium-low and press the rice down into the wok, flattening with a spatula. Let the rice sit like this, undisturbed, for 2-3 minutes. After that, give it a stir, scraping the crispy bits from the bottom of the wok. Repeat this process 3-5 times until you get a desired crispiness. Season with salt and pepper to taste.
10. While rice is crisping up, toast cashews in a second pan. Add toasted cashews to the fried rice and stir to combine.
11. Remove from fried rice from pan, garnish with scallions and sesame seeds and enjoy!
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Mango Lassi
Serving: 2
1 1/2 cup mango cubes (fresh or frozen)
1 cup plain yogurt
1/2 milk
4 tsp sugar
1 pinch of cardamom powder (optional)
1. Put mango, yogurt, milk, sugar, and cardamom into a blender and blend until smooth.
2. Adjust the consistency to your taste by adding water or blending in some ice cubes.
3. Pour mango lassi into serving glasses. Keep it chilled before serving or drink right away.
Note: If using Greek yogurt, use ¾ cup of Greek yogurt and add more milk or water to adjust the consistency.
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