Shrimp-Veggie Fried Rice

Serves 4

1 pound baby shrimp
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 medium onion, cut into 1/2-inch dice
1 bunch scallions, white and green parts chopped and reserved separately
3 carrots, grated
4 ribs celery, cut into 1/2-inch dice
6 cups shredded kale, 1/4-inch thick, stems and center ribs removed
5 cups leftover, cooked brown rice
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper
Canola oil

Heat a wok or large skillet over high heat.  Add about 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add shrimp, season with salt and pepper and stir-fry just until pink. Remove shrimp to a plate. Add a touch more oil and add the garlic, ginger, onion, scallion whites, carrots, celery and kale and stir-fry until softened, about 2-4 minutes. Add the rice and shrimp and toss thoroughly until heated through. Add the soy sauce and toss. Correct the seasonings and transfer to a platter and garnish with scallion greens. Serve immediately.

copyright 2008 Ming Tsai

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