Shrimp and Vegetable Fried (Fake) Rice

I have been trying to amp up my healthy food intake generally (meaning less processed, more variety of lean proteins in my diet, etc.). One of the things I discovered is the white lentil, which I have already made into a risotto successfully and really quite good, if I can pat myself on the back. But I wanted to discover other recipes I can make with it, and since it does look like rice, I decided to make some fried rice!

I was a bit hesitant about it since the lentils are wet, and well, I like my fried rice light and fluffy. But I knew how to make my rice fluffy by cooking it with egg, which I learned from watching Chinese Chef Kenichi on Iron Chef. I also put shrimp as my main protein, plus veggies of carrots, split peas and the sprouted lentils.

So if you noticed, there are three different legumes in there. The white lentils, the split peas, and the sprouted legumes. Too much? Well, not really I think. I like nice heavy lunches. And there are carbs in it from the carrots too. So ideally this will fill me up well.

So first, I cracked the egg into the white lentils. Ideally, the egg will cook and fluff up the lentils. This is the technique I learned, as opposed to adding the egg the last minute. Then just put in all the cooked vegetables (except for the sprouted lentils, which I like quite raw) and proteins after. Always keep it on high heat, to keep the fried rice “fried” and to avoid it from getting mushy. Ta-dah! It looks like real fried rice. And it looks really Chinese too. 🙂

Of course, you can easily use rice here for the white lentils in exactly the same way.

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My fake fried rice

Shrimp and Vegetable Fried (Fake) Rice Recipe

½ cup white lentils, soaked overnight, then cooked and cooled
1 egg
2 tablespoon of olive oil
half pound of shrimp, peeled and deveined
½ carrot, minced
¼ cup of dry split peas, cooked until tender
½ cup of sprouted lentils
salt
chili oil (optional)

First, break the egg into the white lentils. Set aside until before use. In a pan, put in half of the olive oil, then add the shrimp and cook them through. Season generously with salt, and chili oil if preferred. Once the shrimp are cooked, remove from pan and set aside. Put the pan back on high heat and then add the carrots. Just allow this to cook halfway, then remove the carrots from the pan and set aside as well.

Put the rest of the oil in the pan, and over high heat, start frying the white lentils with the eggs. The eggs will cause the lentils to separate nicely, like fried rice, then add in the carrots, peas, sprouted lentils, and shrimp. This should be like a high-heat stir fry. Mix all together and taste. Season if necessary. Serves 2 to 3.

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