Corn and Shrimp Fried Rice

I love fried rice, be it mixed, with eggs or just simple, its a lovely lovely one pot meal. My husband does not love this, so I always make Fried Rice for myself only, because literally there is no one other here to feed. In making fried rice I do not follow any particular rule. Fried Rice is not a dish to make by following rules. I add the sauces, I make sure to add all of them....and the rest comprises of what is left in my fridge. It can be some shrimps or just eggs or some cubed pancetta or just veggies....it becomes lovely...damn delicious!!
I can never say no to fried rice..ever. I think they are the one word answer to any gloomy day, to shorten your time in the kitchen, but yet have lovely and delicious meal.

In Indian homes, the fine line between Pilaf / Pulao and Fried Rice is blurred and somewhat non-existent. Everywhere I have seen everyone to serve Matar Pulao as Fried Rice. It made me so damn confused..when I used to go to restaurants and have a completely different taste. I searched for cardamom pods and bay leafs, but all I got was something sort of a nutty smell and a very Chinese taste. I loved that. I went for the same fried rice repeatedly, over and over....just to have a little china on my plate and tongue.

After marriage when I started making a Chinese pantry and started experimenting with them...then and only then...I could realize the proper taste of fried rice and make them perfectly.

Corn Fried Rice
Serves 3-4

Ingredients:

• 1 and 1/2 cup Basmati Rice / Jasmine Rice (I used Thai Jasmine Rice)
• 1 cup frozen sweet corn
• a hand full of green peas
• 1 small carrot - chopped 
• 1 medium onion - thinly sliced
• 3-4 cloves of garlic - ponded
• 1 inch ginger stick - minced
• 1/2 cup shrimps
• 2 tsp red chili paste
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp fish sauce (optional)
• 1 tsp oyster sauce (optional)
• 1 tsp sesame oil (optional)
• salt
• 2 tsp freshly ground black pepper
• 2-3 red chilies - roughly chopped (optional)
• a handful of chopped parsley / spring onion - chopped

Method:

• Wash and soak the rice in water for 30 minutes.
• Then cook the rice and let it come to room temperature. Then put the rice inside fridge for 25-30 minutes. This will help to dry out the moisture. You can also use one day old or left over rice. They are perfect for making fried rice.
• Heat oil in wok and add the de-veined shrimps and add salt and little pepper.
• Cook till the prawns are nice and golden and almot done. Take them out of the wok and keep aside.
• In the same wok heat oil again and add the pounded garlic. Sauté for some seconds or until it starts to brown. 
• Then add the sliced onion and ginger and sauté till it becomes translucent.
• Now put the flame on highest add the sweet corn, green peas and chopped carrots. Sauté and cook them for 3-5 minutes. Stir continuously to avoid sticking to the bottom of the pan. 
• Add the rice, shrimps, chopped red chilies and  all the sauces - light and dark soy sauce, fish sauce, oyster sauce, red chili paste and sesame oil. Mix everything properly so that all the rice grains gets nicely coated with all the spices and sauces.
• Finally add some salt and pepper and mix again. Sprinkle some chopped parsley / spring onion on top and put off the flame.