Every now and again, especially during the school year, life gets crazy for all of us. Usually on days like this, it is a "take-out" night over here. And every time, without fail, the Mr. suggests Chinese food. Now, I am always one to try new food but Chinese has never been my favorite. I find it greasy and flavorless. Then again, maybe I haven't been going to the right places. So since the Mr. always seems to crave the stuff, I decided to experiment a little with dinner last week and made my own version of Shrimp Fried Rice.
2 Cups Chopped Bock Choy
1/2 Cup Finely Chopped baby Carrots
1/2 Cup Chopped Green Onion
1 Cup Chopped Mushroom
2 Tablespoons Fresh Ginger
1-2 Cups Bean Sprouts
3 Cups Cooked Rice
2 Cups (pre-cooked) Shrimp
3 Tablespoons Worcestershire Sauce
3 Tablespoons Agave
1 Tablespoon Garlic
4 Tablespoons Olive Oil
1. In a medium sized container, mix Worcestershire Sauce, Agave Nectar and garlic together and add the shrimp, let it marinate.
2. Heat a wok to medium heat and add 2 tablespoons olive oil.
3. Scramble 2 eggs in the bottom of the wok.
4. Add carrots and ginger to the eggs and let everything cook for 3-4 minutes until the carrots are softened.
5. Add green onions and mushrooms to the mixture and let them cook for a few minutes.
6. Add the bock choy and cook until the leaves are partially wilted, then turn off the heat.
8. Toss rice and bean sprouts into the vegetables.
9. Pour the shrimp and sauce into a saute pan and heat everything until the sauce is boiling.
10. In a bowl, dip up a healthy portion of rice, top it with the shrimp and drizzle everything with the Sauce.
Even though Chinese Food isn't my favorite, this was absolutely delicious and so full of flavor. The best part of this meal is that it was a recipe filled with ingredients I had never used before, so it was a completely different experience. After the way it turned out, I will definitely be experimenting more often.