Back in the early 1980s, I worked as a waitress/hostess at a restaurant located in Butler Plaza up in Gainesville (what I call Gator Town), Sonya. It was called Cathay Tea House, and the owner, Genia Himes, was convinced to self publish a cookbook of her recipes before her husband, Dr. Himes of UF's Veterinary School, was transferreed and she closed the restaurant.
The cookbook is a beautiful coffee table style cookbook, full of beautiful color photos of most of the recipes, and with excellent descriptions of various techniques and terminology at the beginning of the book. I have seen used copies listed for sale on Amazon.com.
Here is Genia's recipe for (Shrimp) Fried Rice (I use parenthesis, since you can use any type of protein, or leave it out completely). It is excellent!
SHRIMP FRIED RICE
Source: The Cuisine of Cathay: The Culinary Culture of China by Genia Lee (Himes)
1/2 lb. fresh shrimp, (optional)
Shrimp marinade:
1 tbsp corn starch
1 dash salt
1/2 tsp toasted sesame oil
1/4 cup diced cooked ham (optional)
1/2 cup cooked green peas or baby lima beans
1 tsp chopped green onion
3 tbsp peanut oil
1 1/4 cups cold cooked rice
1/2 tsp salt
1 dash black pepper
Peel and devein shrimp; mix with marinade and let set for a few minutes.
Boil 6 to 10 cups of water in a pot, add the marinated shrimp one or two at a time. As soon as the shrimp turn pink, remove and drain.
Stir fry the chopped green onion in 3 TBS of peanut oil (Pam's note: I like to also add a chopped clove of garlic and a tsp of chopped fresh ginger here). Add the ham and beans and stir for a few seconds, add the rice and shrimp. Season with salt and black pepper. Stir and allow the rice to heat throughout. Serve.
NOTES:
The light brown color of the rice in the photo is the result of using steamed brown rice. In China soy sauce is not commonly used for fried rice. However, if one prefers soy sauce instead of plain salt, why not?
One can add a scrambled egg to the rice.
Shredded pork, chicken, sausage and roast pork are all welcome additions/substitutions to the final product. (Pam's note: as is steamed or fried tofu cubes or cubed carrots for a vegetarian version).
Sometimes it becomes necessary for the chef to use steaming hot rice because of the unavailability of cold cooked rice. It is then necessary to toss the rice more vigorously to keep the grains of rice from sticking to one another. A bit of practice is required to make this procedure perfect.
Use wet hands to separate the cold rice before stir frying.
The cookbook is a beautiful coffee table style cookbook, full of beautiful color photos of most of the recipes, and with excellent descriptions of various techniques and terminology at the beginning of the book. I have seen used copies listed for sale on Amazon.com.
Here is Genia's recipe for (Shrimp) Fried Rice (I use parenthesis, since you can use any type of protein, or leave it out completely). It is excellent!
SHRIMP FRIED RICE
Source: The Cuisine of Cathay: The Culinary Culture of China by Genia Lee (Himes)
1/2 lb. fresh shrimp, (optional)
Shrimp marinade:
1 tbsp corn starch
1 dash salt
1/2 tsp toasted sesame oil
1/4 cup diced cooked ham (optional)
1/2 cup cooked green peas or baby lima beans
1 tsp chopped green onion
3 tbsp peanut oil
1 1/4 cups cold cooked rice
1/2 tsp salt
1 dash black pepper
Peel and devein shrimp; mix with marinade and let set for a few minutes.
Boil 6 to 10 cups of water in a pot, add the marinated shrimp one or two at a time. As soon as the shrimp turn pink, remove and drain.
Stir fry the chopped green onion in 3 TBS of peanut oil (Pam's note: I like to also add a chopped clove of garlic and a tsp of chopped fresh ginger here). Add the ham and beans and stir for a few seconds, add the rice and shrimp. Season with salt and black pepper. Stir and allow the rice to heat throughout. Serve.
NOTES:
The light brown color of the rice in the photo is the result of using steamed brown rice. In China soy sauce is not commonly used for fried rice. However, if one prefers soy sauce instead of plain salt, why not?
One can add a scrambled egg to the rice.
Shredded pork, chicken, sausage and roast pork are all welcome additions/substitutions to the final product. (Pam's note: as is steamed or fried tofu cubes or cubed carrots for a vegetarian version).
Sometimes it becomes necessary for the chef to use steaming hot rice because of the unavailability of cold cooked rice. It is then necessary to toss the rice more vigorously to keep the grains of rice from sticking to one another. A bit of practice is required to make this procedure perfect.
Use wet hands to separate the cold rice before stir frying.
MsgID: 037613
Shared by: Pam~Gator Town, FL
In reply to: ISO: Shrimp Fried Rice - Restaurant style
Board: International Recipes at Recipelink.com
Shared by: Pam~Gator Town, FL
In reply to: ISO: Shrimp Fried Rice - Restaurant style
Board: International Recipes at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Shrimp Fried Rice - Restaurant style |
Sonya Ocala, FL. | |
2 | Recipe(tried): Shrimp Fried Rice (from The Cuisine of Cathay) |
Pam~Gator Town, FL |
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