Thursday, March 10, 2016
For the filling:
1 cup brown rice, cooked and allowed to cool completely
1/2 cup frozen peas, thawed
1/2 cup frozen or fresh green beans
1/4 cup carrots, cut in thin slices
1 onion, diced
Salt and Pepper
For the shrimp topping (optional) Note: You can omit this. I just happened to have some shrimp in the freezer at the time.
1/2 lb to a pound, shrimp, shelled and deveined.
1 teaspoon minced garlic
1/4 teaspoon minced ginger (you can use more but I really don't like ginger too much)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon honey
1 teaspoon Chinese chili paste
NOTE: if you have the sweet Thai chili paste available, use 1 large tablespoon instead of the honey and chili paste.
Mix the ingredients together with the shrimp and set aside.
For the wraps:
1 medium sized romaine lettuce, separate and wash all the leaves, let dry completely. Other lettuces can be used.
1 small Japanese cucumber, washed and sliced into thin half-moons
2 large green onions, sliced thinly
For the rice: Heat a large skillet or wok. Add approximately two tablespoons of oil. When it is hot, add the onions and stir fry for a minute. Then add the cold rice. Break the rice into individual grains as it fries. Then add the rest of the vegetables. Season with salt and pepper. Set aside.
For the Shrimp:
Heat another skillet and add 1 tablespoon oil. When it is hot, add the shrimp and fry until they turn pink. Be careful not to overcook them.
Add the shrimp to the rice.
To serve: Add some of the brown rice/shrimp mixture to a lettuce leaf. Top with a few cucumber slices. Sprinkle with green onion and eat immediately.
The rice and the shrimp should be seasoned well so no dipping sauce is necessary.
Serves approximately 4.