April is Homegrown Month at Tasting Table.
The key to making any fried rice is to have all your ingredients ready to go, because the process happens really fast! Another tip: Use day-old rice, because it has less moisture and will soak up all the flavors and crisp up better. This particular fried rice gets a lot of finishing touches (herbs, sesame seeds, scallions) that add texture, and, of course, the pickled rhubarb adds a hit of color and punch.
To learn more, read "Playing the Stalk Market."
Shrimp Fried Rice with Pickled Rhubarb
Recipe from the Tasting Table Test Kitchen
Yield: 4 servings
Prep Time: 15 minutes, plus pickling time
Cook Time: 10 minutes
Total Time: 25 minutes, plus pickling time
For the Pickled Rhubarb:
1 cup water
½ cup rice wine vinegar
6 tablespoons sugar
2 teaspoons kosher salt
½ teaspoon mustard seeds
½ teaspoon whole black peppercorns
1 garlic clove
2 medium rhubarb stalks, cut into 2-inch pieces
For the Shrimp Fried Rice:
3 large eggs
1½ tablespoons soy sauce
½ teaspoon sesame oil
¼ cup canola oil
1 medium yellow onion, very thinly sliced
1 garlic clove, finely chopped
1 tablespoon finely chopped peeled ginger
Kosher salt, to taste
3 cups cooked jasmine rice, at room temperature
⅓ pound medium shrimp, deveined and cut into bite-size pieces
2 scallions, trimmed and thinly sliced
⅓ cup roughly chopped cilantro
⅓ cup thinly sliced pickled rhubarb
2 teaspoons toasted sesame seeds
1. Make the pickled rhubarb: In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, mustard seeds, black peppercorns and garlic. Cook over medium heat until the sugar dissolves, 2 to 3 minutes. Remove the pan from the heat and let the liquid cool to room temperature.
2. Place the rhubarb in a clean, dry glass jar. Pour the cooled brine mixture over the rhubarb. Top with a lid and refrigerate for at least 2 days. Make ahead: The pickles can be made and kept in the fridge for up to 1 month.
3. Make the shrimp fried rice: In a small bowl, beat the eggs with the soy sauce and sesame oil. Set aside.
4. In a wok or large skillet over high heat, warm 2 tablespoons of canola oil . Add the onions and cook, tossing often, until lightly browned, 2 to 3 minutes. Add the garlic and ginger, season with salt and cook for 1 more minute. Remove and set aside.
5. Pour the remaining 2 tablespoons of oil into the wok over high heat. Add the eggs and cook, stirring constantly until just set, 40 seconds to 1 minute. Add the rice, shrimp and onion mixture. Season with salt and cook, stirring often to prevent sticking, until the shrimp is cooked through, 3 to 4 minutes. Remove from heat and toss in the scallions and cilantro. Top with slices of pickled rhubarb and sesame seeds, and serve.