Yummy Hoisin Shrimp
Veggie Fried Rice
Where did the weekend go? I didn't even have time to sit down and read some of my favorite blogs, let alone write one!
This is a two for one blog with a main dish and side. The main dish was ridiculously easy so it hardly deserved a posting of its own.
Friday night we went to my in-laws house to have dinner. Ashley my sister in law was in town for the end of the week. We had the yummy fish tacos that I made about a month ago. Susan did a much better job with the beans. We realized the trick was not draining and rising them like usual.
Saturday, I had lunch at Cans with two of my high school small group girls, Abby and Amanda. They are amazing girls and I just love spending time with them. Then I was off to Soda Salon to get my hair cut.
Saturday night we had family over because we just couldn't get enough of them on Friday! We started the night by playing cornhole. Nothing like a little fun competition.
Dinner was super easy to prep. I got the shrimp on the skewers and brushed them down with Hoisin sauce. Alex cut up the veggies for the stir fry. We cooked the rice before cornhole to allow it to cool. Lastly, I prepped the roasted kale on a baking sheet and stuck it back in the fridge.
I loved the rice because you can modify it to you liking with any veggies you might have leftover from the week. I might actually make this one more time, later in the week, with the addition of chicken.
If you like condiments then heat some of the hoisin sauce to serve on the side for dipping.
- 1 lb. of peeled and deveined shrimp
- Hoisin sauce (found on the ethnic aisle)
- Wooden skewers
Place shrimp on wooden skewers. Place skewers on a broiler proof pan. Brush with hoisin sauce. Broil for 2-3 minutes on each side.
Vegetable Fried Rice
Source: adapted from www.showmethecurry.com
- 1 cup jasmine rice (I am sure any long grain rice would work)
- 2 cups of vegetable broth
- 2 tbsp. olive oil
- 1 clove of garlic, minced
- 1 egg well beaten
- 2 carrots, finely chopped
- 1 onion, chopped
- 1 tbsp. soy sauce
- 1 tsp. white vinegar
- Salt to taste
- Soy sauce and thai chili sauce to taste (Yum!)
Cook rice according to package directions (typically involving rinsing 2-3 times) in vegetable broth. Allow time to cool.
In a wok, or large skillet, heat oil over medium heat. Add garlic and cook for 1 minute. Add carrots and onion. Cook until onion is transparent. Move veggies to side of pan and add egg. Scramble until egg is cooked. Mix the egg with the veggies. Continue to cook the veggies until they are soft. Add rice to pan. Mix in soy sauce and vinegar. Continue to cook until rice is heated.
Serve, adding soy sauce and thai chili sauce to your liking.
You can add other veggies or even meat to this dish. Make it your own!