shrimp stir fry and homemade fried rice

I didn’t take many pictures of this as I wasn’t sure how it was going to turn out. Next time I make it I will edit this though and add plenty of visuals for your pleasure.

I cooked all of this in the same wok – the rice first and then the shrimp stir fry cause it took literally five minutes for the stir fry to be done.

Fried Rice
4 tablespoons of butter
1 onion, chopped
3 tbsp minced garlic
4 cups cooked rice (I pre-cooked mine in the rice cooker and just let it sit there till I was ready)
2 cups veggies (either frozen peas or peas/carrots, whichever you prefer) thawed
1/2 cup soy sauce
pepper to taste

Heat up the wok to super hot – melt the butter. Add in the garlic and onion, cook until the onions are done all the way through. Add in the rice, breaking up any clumps. Add the soy sauce and stir until it has coated all of the rice (it will turn brown). Add a little more if it doesn’t cover it all. pat down and let cook until the rice is crispy-ish, then stir in veggies. Cook thoroughly, stirring, until the veggies are done. Transfer to bowl and garnish with sesame seeds on top.

Shrimp Stir Fri
4 tablespoons of butter
3 tablespoons minced garlic
pinch of red pepper flakes
1 lb uncooked medium shrimp, cleaned and peeled and de-veined (tails on or off, your preference. I prefer off).
2 yellow squash, sliced thin
1 onion, sliced into thin pieces
2 cups fresh sugar snap peas
1/4 cup lemon juice
1/4 cup soy sauce
1/3 cup dry white wine

Heat the wok to super hot. Add the butter in and melt it, then sautee the garlic and red pepper flakes about 15 seconds. Push over to the far side. Lay the shrimp down into the wok, in one layer and let cook for 2 minutes. Add lemon juice and stir around. Stir in the other veggies and push around until the squash is soft and the onions are almost done. add the wine and let reduce – stir in soy sauce and add pepper to taste, then cook, stirring frequently for about 2 minutes. Transfer to a bowl and garnish with delicious sesame seeds!