Shrimp Fried Rice

coming home from cross country ski practice with a ravenous appetite.  Yep, I grew up in Minnesota and I often cross country skied to school during snow storms.  I was terrible and won “Most Improved” at the end of the school year, a title they made up just for me!  On many of those wintery days, I’d walk through the door to the aroma of my mother Leeann’s famous fried rice.  In her restaurants, her fried rice is one of the most popular items and my niece tells me the Leeann Chin Uptown location is packed with teens inhaling fried rice and cream cheese puffs after school.

Fried Rice is my go-to one-dish weeknight meal or I make it for an easy breezy weekend lunch. It couldn’t be easier to make and the best part is that you can throw in any leftovers you want.  From last night’s store bought roast chicken to the leftover steak you grilled for Father’s Day, just chop it up and pop it in the pan while the rice is almost done cooking.  You can also use whatever veggies you have on hand or have in your freezer.  I used frozen peas for this recipe for convenience.  You can also add some edamame for added protein.  For best results, use leftover steamed jasmine rice which has been refrigerated overnight.  Using freshly steamed rice can yield mushy results.  You can find premium soy sauce at Cost Plus World Market in the gourmet section.