Orange Shrimp and Pork Fried Rice

Mar 29, 2018

3 min read

Orange Shrimp is one of my favorites. I had leftover Pork, so I decided that Chinese was in order. The Shrimp with it’s creamy Orange Sauce was out of this world. I have a habit of not measuring when I cook, so all Ingredients are guestimated. Adjust as necessary to your liking. The Shrimp can be spicy or mild, it’s up to you. I will say that it was an outstanding dinner.

SHRIMP INGREDIENTS: Yields 2 Servings

12 OZ Bag Jumbo Shrimp

1 orange

2 cloves garlic, minced

Dash Chinese 5 spice powder, Dash of Ginger Powder

Parsley

Olive Oil

2 tsp Corn Starch

1 TBSP Low Sodium Soy Sauce

Optional: 1 TBSP Siracha Sauce

Parsley, Pepper

Optional Sesame Seeds

Marinade Ingredients:

2 TBSP Orange Zest

3-4 TBSP Fresh Squeezed Orange Juice

1 TBSP Fresh Squeezed Lemon Juice

2 TBSP Low Sodium Soy Sauce

2 TBSP Honey

1 TBSP Rice Vinegar

2 TBSP Canola Oil

½ of an onion cut into strips top to bottom

1” piece of ginger root, peeled and cut in chunks

2 cloves garlic, minced

Optional Dash of Crushed Red Pepper Flakes

SHRIMP PREPARATION:

Remove tails and rinse shrimp well. Drain well. Place into a small bowl. Pour mixed marinade over shrimp, stir, and refrigerate for about 2 hours.

While Rice is in the skillet, drain the Shrimp and discard the liquid, Onion, and Ginger root. In a second skillet, add the remainder of the juice from the Orange, Corn Starch, Siracha Sauce, Garlic, 5 Spice Powder, and Ginger Powder. Optionally you can add a few quarters of Orange. (See photo). Bring to a simmer and cook until thickened. Remove to the bowl that your rice chilled in. Set aside.

In the same pan, add a drizzle of Olive Oil. When pan is hot, add the drained Shrimp. You can optionally add a dash of Crushed Red Pepper Flakes now. Cook about 3 minutes over medium heat until Shrimp is pink. Return the Orange Sauce to the pan. As soon as it begins to simmer, it’s ready to serve. You may garnish with Sesame Seeds if you’d like to.

FRIED RICE INGREDIENTS: Yields 4 – 5 Servings

1 ½ – 2 cups leftover Pork or Chicken cut into chunks or strips

Veggies I used: Snow Pea Pods, Onion, Garlic, Asparagus, Mushrooms, 1 Carrot diced

4 Servings of Rice cooked and chilled

2 TBSP Hoisin Sauce

3-4 TBSP Low Sodium Soy Sauce

1-2 cloves Garlic, minced

Pepper, Parsley

1 TBSP Butter

1 or 2 Eggs

PORK FRIED RICE INGREDIENTS:

Preheat a large skillet and drizzle Olive Oil in the bottom. Add the cold rice and give it a stir. Let it cook for about 5 minutes. (Reserve the bowl the rice was in.)

Add the Soy Sauce and Hoisin Sauce, stirring well. Let it cook for another 5 minutes.

Add the Veggies that take the longest to cook first (Carrots) and let them cook for 5 minutes. Add the remainder of Veggies.

When Veggies are tender, add the diced Pork. Stir. Make a well in the center. Add a pat of Butter. When melted, add the Egg and let sit until mostly cooked. Break up and stir throughout rice. Taste and adjust anything you care to.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great recipes, home hacks, gardening, and health information! You won’t be sorry.

PINTEREST https://www.pinterest.com/gailwestover/

FACEBOOK https://www.facebook.com/CHEWWANNAEAT

WORDPRESS https://chewwannaeat.wordpress.com