Shrimp Fried Rice

My favorite quick dinner recipe- shrimp fried rice with crisp veggies.

First, let us stop and take a humble moment to thank our lucky celiac stars that  brown rice is gluten-free. Yes, it's true, we all mourn the loss of some fabulous decadent thing we can no longer sink our teeth into- the tender flaky chocolate croissant, the finger licking stickiness of a honey glazed Dunkin Donut, or the crusty, chewy simplicity of a freshly baked baguette, hand torn and shared with love and a gleaming plate of extra virgin olive oil. Heavy sigh.

But (and you just knew a but was coming, didn't you?) after the craving passes and you find yourself back on planet earth, hungry, tired, staring into the open cupboard with a familiar pang that cries out for real food, a bag of organic brown rice can make your night. There's nothing else quite like the satisfying earthy goodness of it.

So let us appreciate this humble, nutty grain (actually a grass) and stir up something quick and rice-tastic.

Easy Shrimp Fried Rice Recipe

This is an easy toss-together dish, especially if you have a few staples on hand- frozen shrimp, a bag of cole slaw mix (shredded cabbage and carrot) and some fresh veggies. Season it as you like- hot and spicy, or mild and savory. This recipe is gluten-free, soy-free and dairy-free.

Ingredients:

2-3 tablespoons light olive oil or organic safflower
A dash of chili or sesame oil
A spoonful of curry paste, curry powder, cumin, chili, ginger, turmeric- your choice
4 cloves of garlic, chopped
1 yellow summer squash, sliced into matchsticks
1 green zucchini squash, sliced into matchsticks
1 medium red bell pepper, cored and seeded, sliced thin
1 half a bag of cole slaw mix- about 2 heaping cups shredded cabbage with carrot
a handful of frozen corn or baby peas, thawed
2 and 1/2 to 3 cups cooked long grain organic brown rice or brown basmati rice
Sea salt and freshly ground pepper
20 frozen medium shrimp, thawed, tails removed, if you like
A dash or two of your favorite chili sauce

Instructions:

Heat the oils in a wok or a large deep skillet over medium-high heat. Add the spices and chopped garlic into the oil and cook for about a minute, to infuse the oil with flavor.

Add the sliced vegetables [the two squashes and red pepper] and stir-fry for five minutes until tender crisp. Add the cole slaw mix and corn; and stir-fry for five minutes.

Add in the cooked rice and thawed shrimp; toss well to combine. If you need a little more oil to keep the rice happy, add a dash now.

Drizzle in a tablespoon or two of chili sauce, to taste, and continue to stir and heat through.

When the rice and shrimp are hot and the veggies are still tender crisp, your fried rice is done, Babycakes.

Serve in shallow bowls. Or deep bowls. Dig out the chopsticks. Garnish with your choice of: Chinese parsley, cilantro, Thai basil, chopped peanuts or scallions, if desired.

Serves 4.