Did your family have a weekend tradition? For us it was eating takeout. Or at least that’s what the blooming foodie in me used to look forward to. Every dinner we ate was provided by my mama’s hands. My kid taste buds yearned for Ronald McDonald chicken nuggets, but there was no stopping by McDonald’s for nuggets or a hamburger for dinner. No ordering pizza during the week. Except that is for Friday. On Friday my mama refused to touch a stove, or pot...or pan. On Friday’s my sister and I would hope that daddy would spring for some type of takeout meal and we didn’t have to fish through the weeks leftovers in the refrigerator. On those takeout Friday’s we would sit in our invisible rows and find a movie or television show to watch. Mama and daddy on the couch with their plates in their laps and me and my big sister on the floor with newspaper spread wide to buffer the crumbs of our meals. The best part of all about Fridays, it was the one day of the week that vegetables were not mandatory. My favorite takeout meal: shrimp fried rice and fried chicken.
Now that I have a family of my own I try to stick to eating out only once a week as much as humanly possible. Not just to keep down the cost, but also because restaurants where we live don’t readily offer what we eat. We’re lucky if we find a place that offers turkey burgers or sausage. Though I detest cooking on Fridays too there are times I want takeout but know I can’t get exactly what I’m looking for. So, I’ve grown accustomed to finding ways to make takeout meals at home. One of the family favorites is shrimp friend rice and fried wings, in keeping with family tradition of course. And you know it, I fully uphold the vegetables are not mandatory rule too.
Ingredients Shrimp Fried Rice:
1 cup of uncooked white rice
2 cups water
2 tablespoons butter
1 tsp salt
½ cup onions
¼ cup green onions
1 pound shrimp
2 cups frozen broccoli (optional)
¼ tsp of black pepper
3-4 tablespoons soy sauce
1 tsp sesame oil
Directions Shrimp Fried Rice:
In a saucepan bring water to a boil. Add butter, salt, rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, and onions.
Mix and cook for 3 minutes. Then add shrimp. Cook 3 minutes longer or until the shrimp are pink.
Remove shrimp and onions from wok.
Next scramble eggs (or not) and cook in wok. Remove from wok.
Mix in cooled rice, shrimp and broccoli. Cook for another 3 minutes. Stirring constantly. Add a little more oil if necessary.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until everything is blended.
Ingredients Fried Wings:
16 organic wings (about 1 pound)
Directions Fried Wings:
Use kitchen shears to cut off wing tip, cutting at the joint. I then like to cut my wings in half, this way they fry faster but you don’t have to.
Place wings into a large Ziploc bag or storage container with soy sauce. You don’t need a lot of soy sauce. For instance if you use a container, place chicken in first, pour soy sauce over chicken and then press chicken down into the sauce until every wing is coated well.
Place chicken into refrigerator overnight or at least an hour. Turn after thirty minutes or at least one time if overnight. (Note: Add water or use low-sodium soy sauce if you or someone in your family is salt sensitive.)
Preheat oil to 360-365°F.
Drain wings and lower several at a time into hot oil using tongs. Careful as excess soy sauce will make grease pop.
Fry until golden brown. Drain on wire rack.
Have a wonderful weekend with the family!