Today is Valentine’s Day as well as the beginning of the Chinese New Year.What better way to celebrate both than to fix something Chinese for your sweetie.
The following recipe os from Ming Tsai, the host of public television’s "Simply Ming" cooking series.
Shrimp and Egg-Fried Rice Timbale
2 tablespoons oil
1 egg, beaten
¼ teaspoon salt
Freshly ground pepper
¼ pound small shrimp, cleaned, peeled, patted dry
3 green onions, white and green parts thinly sliced, kept separate
1 carrot, grated
1 rib celery, cut into ¼-inch dice
1 clove garlic, minced
1 piece (1-inch long) ginger root, peeled, minced
1½ cups leftover cooked brown and white rice combination
1 tablespoon soy sauce
Heat a wok or large skillet over high heat. Add 1 tablespoon of the oil. When oil is hot, pour in beaten egg. Season with 1/8 teaspoon of the salt and pepper to taste. Cook until egg puffs up and is cooked through, about 3 minutes; transfer egg to a large plate lined with paper towels.
Add shrimp to the wok; season with remaining 1/8 teaspoon of the salt and pepper to taste. Stir-fry until just cooked through. Remove shrimp to a plate; reserve 2 for garnish.
Pour in remaining 1 tablespoon of the oil, if needed. Add the green onion whites, carrot, celery, garlic and ginger. Stir-fry until softened, about 4 minutes. Add rice, shrimp and egg, using a spatula to break up the egg. Toss thoroughly until heated through. Add the soy sauce; toss. Adjust seasonings.
Moisten interior of 2 small bowls or cups with water. Place 1 of the reserved shrimp on bottom of each. Add fried rice to fill to the top; press to pack. Unmold bowls into center of 2 plates; garnish with green portion of green onions.
Yield: 2 appetizer servings.
Approximate nutritional analysis per serving: 400 calories, 40 percent of calories from fat, 18 grams fat (2 grams saturated), 190 milligrams cholesterol, 43 grams carbohydrates, 18 grams protein, 1,149 milligrams sodium, 4 grams fiber.