Shrimp fried rice

For the whole batch. Check things off as you go. US cups and spoons.

• 1¼ US cups uncooked long-grain white rice (225 g).H-E-B
• 2½ US cups water, or the amount directed on your rice package or rice cooker for 1¼ US cups dry rice.
• 1 lb raw peeled, deveined, tail-off shrimp (454 g), thawed and drained.H-E-B
• 7 oz extra-firm tofu (200 g), drained and patted dry.H-E-B
• ¾ cup frozen peas and carrots (about 96 g).H-E-B
• ¼ cup thinly sliced green onion tops (about 20 g), dark-green tops only; no white or pale-green bulb.H-E-B
• 1 tablespoon gluten-free soy sauce (15 mL).H-E-B
• 2 tablespoons olive oil (30 mL; about 27 g), for infusing and cooking.H-E-B
• 2 whole garlic cloves, for infusing the oil only.H-E-B
• 1 teaspoon toasted sesame oil (5 mL; about 4.5 g).H-E-B
• ¾ teaspoon tapioca starch (about 2 g).H-E-B
• Scant ¼ teaspoon fine sea salt total (1.5 g), to taste.H-E-B
• ⅛ teaspoon ground black pepper total (about 0.25 g), to taste.H-E-B

One package of each shopping item is sufficient for this batch; use only the amounts above. Check thawed, drained shrimp weight. Tofu and shrimp are best weighed; spoon equivalents for greens and seasonings are approximate. Salt and pepper amounts are totals, to taste.

1. 1
   Bring the water to a boil in a saucepan. Stir in the uncooked rice, cover, reduce to low and simmer for about 20 minutes, until the water is absorbed. Follow your package directions if they differ.
2. 2
   Fluff and immediately divide into shallow containers. Cool quickly and refrigerate within one hour; do not leave it in the pan or rice cooker to cool overnight.
3. 3
   Refrigerate overnight and use within 24 hours of cooking. Use all the rice prepared from the measured 1¼ cups in the fried rice.

Let the fridge do the overnight work. Never leave rice cooling on the counter overnight.

Have ready: smallest saucepan, tongs, a fine sieve, dry heat-safe bowl and a clean, dry food-grade cheesecloth straining bag.

1. 1
   Prepare the cloves. Separate 2 whole cloves from the bulb. Peeling is optional; remove dirty or loose outer wrappers and keep the cloves intact.
2. 2
   Warm low and slow. Add the cloves and the 2 tablespoons olive oil to the smallest saucepan. Heat on the lowest setting for about 20–40 minutes, turning the cloves gently and spooning oil over them every few minutes. Keep the oil around 180–200°F / 82–93°C, with only occasional tiny bubbles. Lower the heat or lift the pan off the burner if the garlic starts frying or browning. Do not leave the pan unattended. The small amount of oil need not cover the cloves
3. 3
   Remove the garlic. While the cloves still hold together, lift them out with tongs and discard them with all loose skins. Stop heating sooner if the cloves begin to break apart.
4. 4
   Cool briefly. Take the pan off the heat and let the oil cool only until warm and safe to handle, about 100°F / 38°C, or below the bag manufacturer's lower temperature limit. Do not pour hot oil into a bag or hold the bag in your hand while pouring.
5. 5
   Set up the cheesecloth bag. Open the clean, completely dry, food-grade bag inside the sieve. Rest the sieve securely over the dry heat-safe bowl, with the bag's bottom above the collected oil. Pour the oil through slowly and let it drain by gravity. Do not squeeze, twist, press or mash the bag. Discard all trapped solids. If visible garlic fragments remain, pass the oil through fresh fine cheesecloth again.
6. 6
   Use or chill. Use the strained oil for the fried rice immediately, or transfer it to a clean container, label it and refrigerate promptly. Remove all garlic before the oil touches water, soy sauce, shrimp, tofu or vegetables.

Only the strained oil goes into the fried rice. Keep every clove, skin and fragment out.

1. 1
   Prepare the shrimp, tofu and vegetables. Thaw the shrimp in the refrigerator, then drain and pat dry. Crumble the drained tofu into small curds. Slice the dark-green tops only; do not use the white or pale-green bulb. Keep raw-shrimp utensils separate from cooked food.
2. 2
   Cook the shrimp. Toss the shrimp with the tapioca starch and half the total salt and pepper, to taste. Heat some of the strained garlic oil in a large skillet or wok over medium-high heat. Add the shrimp and sauté until opaque and cooked to 145°F / 63°C. Transfer to a clean plate.
3. 3
   Brown the tofu. Add another portion of the garlic oil to the pan. Add the tofu and remaining salt and pepper, to taste, from the total amounts. Cook until lightly browned, then transfer to a plate.
4. 4
   Heat the vegetables. Cook the frozen peas and carrots according to the package instructions, reaching 165°F / 74°C.
5. 5
   Fry the rice. Add the remaining garlic oil and most of the dark-green onion tops only to the skillet. Add the chilled rice and break up the clumps. Stir-fry in batches if needed so the rice has room to fry. Add the gluten-free soy sauce and heated peas and carrots. Heat the rice throughout to 165°F / 74°C.
6. 6
   Finish. Return the shrimp and tofu to the pan and toss until hot. Remove from the heat. Stir in the sesame oil and scatter over the remaining green onion tops.
7. 7
   Serve. If you cooked everything together, mix thoroughly and weigh the finished batch. Serve 40% for each main meal; the remaining 20% makes one smaller portion. Alternatively, divide into five equal portions and serve two portions per main meal. If you divided the ingredients before frying, serve the entire cooked portion without dividing again.

Calories

733 kcal

Protein

59 g

Carbohydrate

81 g

Fat

21 g

Fiber

5.4 g

Sodium

836 mg

Nutrition is approximate and counts all measured oil. Smaller portion: about 367 calories. Timing estimates include handling and vary with your stove.

FODMAPs, by portion

Compare the available estimates for one main meal: 40% of the batch. These are incomplete food proxies, not a laboratory test of this dish or a personal irritation limit.