Curry powder and scallions transform the flavor profile of the leftovers from Chinese Trinidadian Stir-Fried Shrimp With Rum, creating a hearty single-serving meal.
- 1 1/2 cups leftover Chinese Trinidadian Stir-Fried Shrimp With Rum (see related recipe)
- 1 tablespoon peanut or vegetable oil
- 2 scallions, white and light-green parts, chopped (1/3 cup), or more for optional garnish
- 1 cup cooked rice
- 3/4 teaspoon curry powder
- 1/4 teaspoon salt
Bring the Trinidadian shrimp mixture to room temperature; this will take about 15 minutes. Meanwhile, cut its shrimp, green bell pepper, tomato and onions into chunks; reserve its sauce.
Heat a 14-inch flat-bottomed wok over high heat until a bead of water tossed in vaporizes within 1 to 2 seconds of contact. Swirl in the oil to coat, then add the scallions and stir-fry for 10 seconds or until the light-green parts of the scallions are bright green. Add the rice and curry powder; stir-fry for 1 minute or until the rice is broken up and the curry powder is well incorporated.
Add the chopped shrimp mixture and the salt; stir-fry for 1 minute or until heated through. Stir in the reserved sauce.
Transfer to a plate; sprinkle with additional chopped scallions, if desired.
From cookbook author Grace Young.
Tested by Grace Young and Joe Yonan.
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