The Gailey's: September 2011

Sunday, September 4, 2011

My dad and Tre came to visit Nate and I for a few days last month, we had a blast!

I love my husband, obviously, but I get reminded all the time when he does super sweet things for me!

One night I came home from my Zumba class and on the counter were these BEAUTIFUL roses & lilies in a vase, waiting for me to find them.

(I love the detail, he asked them to put these jewels in!)

There was a card with them that was sooo sweet as well.
I definitely married the right man for me, he is my everything!
I love being married, but more importantly, I love being married to him.
He makes me laugh and smile every single day, without a doubt.

I have a new favorite meal to make!
Why have I never made it before??

Shrimp Fried Rice...yes please!
(adapted from Simply Recipes)

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil, divided
3 eggs, beaten
4 stalks green onion, minced
1 cup uncooked rice, cooked in 2 Cups water
1 1/2 cups frozen peas and carrots, defrosted
3 tablespoons soy sauce
1 teaspoon sesame oil

I only took one picture though because its kind of a fast process, things could burn, quickly!
So here is he finished product....

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Heat a wok or large sauté pan on high heat. Add 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again! Taste and add an additional 1 teaspoon of soy sauce if needed.