Bhikku

Following is one of the most addictive and delicious Chinese dishes you will ever make in your life. It takes about five minutes, has a mere handful of ingredients that most people already have around the house, and is so simple a caveman could do it.

The recipe is based on a recipe I saw on The Wednesday Chef blog (check out the blog if you want to see the original recipe), and I wish I had read it in college, back when I could have been named a culinary campus star if I had pulled this together after a night of hard drinking or toking. I tried it out because I'm running broke this week and I already had frozen shrimp, eggs, and the spices on hand.

Shrimp and Scrambled Eggs (aka Stoner Chow)
[This recipe serves 1-2 people. Multiply ingredients for crowds as necessary.]

- 2 cups rice
- 8 large shrimp (chopped into 1 in. pieces)
- 4 eggs
- 1 tablespoon soy sauce
- a few dashes of chile sesame oil (if you don't have this in your pantry already, go get some! It's worth it!)
- salt (I use sea salt)
- ground pepper (I use a fresh-ground peppercorn mix)
- 2 tablespoons of butter

Directions:
- Start two cups of rice in a rice cooker (or boiling pot of water, if you're just hardcore like that...) and let it go for a few minutes before you start. The shrimp and eggs cook fast.

- Chop up the shrimp and season them generously with salt and pepper. Stir fry them a bit with the butter until they are turning pink, but not totally cooked through.

- Beat the eggs, soy sauce, and chile sauce into a slimy brown goop, and toss that in over your shrimp. (If you did it right, it will look disgusting.) When it starts to cook, fold it over the shrimp until it starts to form yummy little egg clumps.

- When the egg looks finished, pull the eggs and shrimp off the stove and put some rice on a plate. Scoop your egg and shrimp over the rice. (Season with a little extra soy sauce to moisten the rice if desired, but careful - it's a salty dish.)

- Munch out.

Don't squirm about the ingredients. Just try it, you'll buy it. Shrimp and eggs are a perfect marriage of flavors (the egg keeps the shrimp tender and the shrimp lend some of their flavor to the egg). The white rice in the dish balances out the salt from the soy sauce nicely.

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circasurvivefan

I actually will indeed try this sometime soon. I have eggs and I normally always have shrimp since it's something different than chicken and easy to cook. The only thing I don't have is that chilli sesame oil but it sounds good and I'm sure I'd find other uses for it in my cooking experiments.

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"when man learns to fly as high as a kite he will become the electricity of the world" - Benjamin Franklin