HONEY GINGER FRIED RICE W/ GARLIC OLIVE OIL
¼ cup Garlic Olive Oil, divided
2 oz diced pancetta, or bacon (optional)
½ pound wild caught shrimp, peeled and deveined (optional)
3 eggs, lightly beaten
½ small white or yellow onion, diced small
1 bunch green onions (scallions), sliced
2 carrots, diced small
½ cup frozen peas
3 cups rice, cooked, chilled, and grains separated
Mix together in a cup:
2 tablespoons low-sodium Tamari sauce or Soy sauce
2 tablespoons Honey Ginger white balsamic vinegar
1/8 tsp. ground white pepper
Garnish: Toasted sesame seeds and red chili flakes (optional)
Place a large frying pan or wok over medium-high heat. Add the pancetta and cook until starting to crisp on the edges. Add the shrimp and cook each side about 2-3 minutes or until opaque. Remove the pancetta and shrimp with a slotted spoon and set aside in a bowl. Turn the heat down to medium low and add the eggs. Slowly run your spatula through them as they cook to create large curds, but don’t cook all the way (they will finish cooking later). Remove from the pan and add to the pancetta/shrimp bowl.
Add 2 tablespoons of Garlic oil and raise the heat to medium high. Add both onions, carrots, and peas. Saute until carrots just start to soften. Remove from the pan and add to pancetta/shrimp bowl with eggs.
Increase heat to high and use remaining 2 tablespoons Garlic oil. Add rice, pushing down to make a single layer and up the sides of the pan. Leave to brown slightly and get crisp; about 5 minutes. Turn rice over and push down and up the side to toast the other side; about another 5 minutes.
Make a hole in the middle of the rice and add everything in the bowl to the pan and then pour sauce over. Keep heat on high and stir to combine.
Garnish with sesame seeds and red chili flakes if desired.
Other uses for Garlic Olive Oil: Add to favorite marinara sauce, Add grated parmesan cheese for bread dipping, Great replacement for butter on pasta, baked potatoes or rice, Drizzle over steaks, chicken, shrimp before grilling.
Other uses for Honey Ginger White Balsamic Vinegar: Pairs well with Persian Lime Olive Oil for salad dressing, Pairs well with Toasted Sesame Oil and soy sauce in Asian dishes, Fantastic as a shrub by adding it to water, sparkling water or even added to Iced Tea, Drizzle on raw veggies like Avocado! YUM!