Adam told me that it’s impressive that I can write all day at work (I just surpassed page 100 on my thesis, WOOHOO) and then come home and continue writing for fun, so I’d just like to take a humble moment to dedicate these hard-earned paragraphs to you, my loving readers. All three of you, you are the lights of my life. Your challenge tonight, if you choose to accept it, is to try to say the name of this evening’s recipe without using a thick southern drawl. I bet you cain’t.

Sidebar: One time Adam and I went camping at a Forest Service developed campground outside of Fairplay, CO. As I was placing my payment envelope in the slotted box near the front of the campground, the campground attendants came driving up the road towards me. After some idle chit chat, the man said to me, in a thick southern drawl, “you know how you get those envelopes outta that there box?”

“How?” I asked.

“YOU CAIN’T!” He responded and then proceeded to tell me about trying to get them out with chewing gum attached to a string and a piece of wood. This has become one of our go-to sayings whenever we just cain’t do something.

Back to the rice. As you can tell from my horrific attempt at artsy food photography, I garnished my fried rice with chili oil of my own making. Despite the drippy mess, it was especially tasty and even better garnished with a generous pinch of sesame seeds. It seems that all I get out of my quest to learn more about food photography is a desire to buy every kitschy prop I come across at every thrift store I enter. I currently have an entire drawer filled with GIANT fruit woven from wicker that I simply couldn’t live without. Someday I’ll make the perfect dish that really just calls out to me for some woven fruit in the background. In the meantime, have some fried rice and call it a night.


Shrimp Fried Rice

2 cups uncooked brown rice
7 Tbsp olive oil
2 Tbsp sesame oil
1, 2-lb bag of shrimp
4 stalks celery
3/4 cup baby carrots, chopped
2 cloves garlic, minced
2 small red onions, chopped
5 baby bella mushrooms, sliced thin
5 stalks green onion, sliced
2 cups frozen peas

5 eggs
1/4 cup milk
1/4 cup soy sauce, more to taste
Chili oil, for garnish
Sesame seeds, for garnish


  1. Cook the brown rice in a rice cooker or pot. When it’s done, place it in the freezer for approximately 15-20 minutes to let it cool slightly. If you have time, it’s even better to use rice cooked the night before.
  2. Heat 3 T olive oil in a large wok or pot and cook raw, shelled shrimp until completely pink and opaque. Transfer to another bowl.
  3. Add remaining oil to pan and saute veggies (celery, carrots, garlic, onions, mushrooms, green onions, peas) until starting to get translucent.
  4. Add the cooled rice to the wok and stir to incorporate veggies.
  5. Crack eggs into a bowl and add in milk. Whisk vigorously and scramble in a separate pan from the wok. This helps keep the eggs from making a mucky mess of the rice, which tends to happen if you crack the eggs straight into the wok.
  6. Stir in the scrambled eggs and top with soy sauce.
  7. Garnish with chili oil, green onions, sesame seeds, and extra soy sauce if desired.


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