Do you guys remember how I stupidly dropped my iPhone while reaching for a big block of cheese at Whole Foods? And then — amazingly! — got it perfectly fixed by a sketchy guy in a garage for $85 cash? Dumb move turned into a lucky break, right?
Well, in the words of Britney, oops I did it again. I had plugged in my phone to charge while I got ready one day, and darnit if I didn’t step right on it and crack the screen. Blergh!
Anyway, I’m still holding out for that iPhone 6 upgrade in September, so I’m currently rocking a cracked screen, sorority-girl style. At least it makes me look younger?
THAI SHRIMP ASPARAGUS FRIED RICE WITH GOLDEN RAISINS AND CASHEWS (adapted from The Cafe Sucre Farine)
1 lb large shrimp, peeled and deveined
1 cup salted cashew halves
3 cloves garlic, minced
1 tbsp fresh ginger, finely minced
1 tsp sriracha (or more to taste)
2 tbsp fish sauce (available in Asian section of supermarket)
1 lb fresh asparagus, ends removed and thinly sliced on a diagonal
1 medium onion, halved and thinly sliced
1 bunch green onions, thinly sliced on a diagonal
1 cup golden raisins
3 cups cooked rice (day old is best but fresh works too)
2 cups frozen peas, thawed
1/2 cup chopped fresh cilantro
salt and pepper to taste
1. Pat shrimp dry with paper towels and sprinkle with salt and pepper. Heat a teaspoon or so of olive oil in a large skillet over medium-high heat. Add cashews and pinch of salt. Cook, stirring continuously, for a minute or two until cashews are golden. Remove from skillet and set aside.
2. Combine garlic, ginger, sriracha, and fish sauce in small bowl and set aside.
3. Heat 1 tbsp oil in same pan over medium-high heat until shimmering heat. Add shrimp and cook, flipping once, until pink and cooked through (1-2 minutes). Transfer shrimp to plate and set aside.
4. Heat another tbsp oil in same pan over medium-high heat. Add asparagus, onions, green onions, and golden raisins. Stir continuously for a minute or so. Add fish sauce mixture and cook an additional 30 seconds. Add rice, stirring to break up clumps, and cook another 2 minutes.
5. Add cooked shrimp, peas, and chopped cilantro, stirring to combine. Taste and season with salt and pepper (and additional sriracha if desired). Top with cashews and serve.
Yum! I used brown rice and added a bit of soy sauce. Gotta love a good one-dish dinner!