| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 2g | 50g |
| sugars | fibre | protein | salt |
| 5g | 4g | 20g | 1.2g |
As I sit down to share the subtle magic of one of my beloved recipes, images of the dish in all its glory, the Komatsuna and Shrimp Fried Rice, come flooding into my mind. This isn’t just another recipe in my repertoire. It’s a tribute to the unique culinary convergence of the city I call home, New York City, with a touch of the exotic.
A love-letter to New York’s Melting Pot Cuisine
Why do I love this recipe so much? Well, it’s the perfect embodiment of my admiration for the multicultural culinary milieu of NYC. The blend of the local and the global, as represented by shrimp, a classic ingredient readily available in the city’s markets, and Komatsuna, a Japanese mustard spinach that adds a bold yet nuanced flavor profile to the dish, evokes the rich tapestry of tastes one can experience in a mere saunter across a New York City block. This recipe, for me, transcends borders without losing sight of the wonderful culinary history that forms its foundation.
About the Dish
The Komatsuna and Shrimp Fried Rice is a stir-fried masterpiece that is nutritious, flavorful, and tremendously satisfying. The green, leafy komatsuna packs a punch in terms of health benefits, brimming with vitamins A, C and K. Meanwhile, the shrimp is a great source of protein, vitamin B12, and selenium. This fried rice is not just a showpiece of global cuisine, it’s a delicious, health-filled delight.
Similar to traditional Asian fried rice or the American staple of shrimp and grits, this dish stands firm with its unique blend of ingredients. It’s versatile and can be paired beautifully with a light cucumber salad in Yuzu dressing or even a hearty bowl of Miso Chicken Ramen.
Standing on the stage, having been enamored with the world of make-believe and drama, I thrive on improvisation, creativity and the allure of the new. With each swirling spoonful of this Komatsuna and Shrimp Fried Rice, I’m transported back to the lights, the action and the unique confluence of quintessential New York fare and the world beyond, encapsulating my favorite taste of home.
What You’ll Need
- 3 cups of cooked white rice
- 12 large shrimps, peeled and deveined
- 1.5 cups of chopped Komatsuna (Japanese mustard spinach)
- 3 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 1.5 cups of frozen peas
- 2 large eggs, beaten
- 1/4 cup of soy sauce
- 1 tablespoon of sesame oil
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of salt
Method
Step One
Heat up 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the shrimps and cook for about 2 to 3 minutes until they turn pink. Remove the shrimp from the pan and set aside.
Step Two
In the same pan, add another tablespoon of vegetable oil. Add the garlic and onion and sauté until the onions become translucent.
Step Three
Add the diced carrots to the pan and cook for 4-5 minutes, until they begin to soften. Then, add the frozen peas and chopped Komatsuna to the pan. Sauté for another 3 minutes until the vegetables are tender and the Komatsuna is wilted.
Step Four
Push the vegetables to one side of the pan. Pour the beaten eggs into the other side of the pan. Let the eggs cook until they start to set, then scramble them and mix with the vegetables.
Step Five
Add the cooked rice to the pan and stir everything together. Then, add the cooked shrimp back to the pan.
Step Six
Drizzle the soy sauce and sesame oil over the fried rice. Sprinkle the ground black pepper and salt and stir everything well to combine.
Step Seven
Continue to cook the fried rice for another 2-3 minutes until everything is well heated.
Step Eight
Serve the Komatsuna and Shrimp Fried Rice hot. Enjoy your meal!
