-
1
Make your green seasoning by adding everything under the Green Seasoning list to a food processor and process until finely chopped.
-
2
Refrigerate any leftover green seasoning for future use on any meat or rice dishes.
-
3
Rinse and drain your shrimp with cold water.
-
4
Season the shrimp with half of the salt and the black pepper and the listed amount of green seasoning.
-
5
Prepare all your vegetables ahead of cooking, as it will take some time to chop everything.
-
6
Make sure they are all in small bite-size pieces.
-
7
In your pan, heat 1 tablespoon of the sesame oil.
-
8
Once the oil is hot add the carrots.
-
9
We are adding the carrots first as they take the longest to cook.
-
10
After the carrots have cooked for 1 minute add the ginger, garlic and pimento peppers.
-
11
Let this saute for another minute.
-
12
Add the sweet peppers.
-
13
Let this saute for 2 minutes before adding the shrimp and the Chinese celery.
-
14
Add a drop or two of the browning.
-
15
Mix.
-
16
Season the vegetables with remaining half of the salt.
-
17
Once the vegetables have softened a bit and the shrimp is just starting to curl and turn pink, add your cooked rice.
-
18
Into this, add the other 2 tablespoons of sesame oil and about 2 more drops of browning.
-
19
Mix everything together.
-
20
At this point everything is already cooked.
-
21
Once the rice is heated through, taste it.
-
22
Then add more salt and the Chinese seasoning salt to it.
-
23
Turn off the heat and add the chopped cilantro.
-
24
Usually I would add a bit of golden ray butter, however I did not have any on hand so I made this without.
-
25
If you do have some you can add a dab or two to your rice.
-
26
But remember golden ray is salty so watch how much salt you add.
-
27
Enjoy!
-
28
Notes: 1.
-
29
Browning is a thick, rich sauce made with browned sugar.
-
30
Use very, very little to turn the rice dark.
-
31
It is found in most grocery stores in the Asian aisle.
-
32
2.
-
33
If you use soy sauce, remember this is salty.
