Recipe Shrimp Fried Rice with Pickled Rhubarb

The key to making fried rice is having all your ingredients ready to go, as the process goes very quickly! Another tip: use day-old rice, as it has less moisture and will absorb all the flavors and crisp up better. This particular fried rice gets lots of finishing touches (herbs, sesame seeds, green onions) that add texture, and of course, the pickled rhubarb adds a pop of color and punch.

I pickle the rhubarb in a cold brine of rice vinegar, mustard seeds, and black peppercorns. Why cold? This helps keep the stems in shape, as the vegetable can quickly become mushy when exposed to sugar and heat. After a day or two in the brine, the rhubarb takes on the flavors of the rice vinegar and aromatics. It is then thinly sliced ​​and can be eaten alone or as a tangy condiment.
Serves: 4

INGRÉDIENTSFor the Pickled Rhubarb

• 1 cup water
  1/2 cup rice wine vinegar
  6 tablespoons sugar
  2 teaspoons kosher salt
  1/2 teaspoon mustard seeds
  1/2 teaspoon whole black peppercorns
  1 garlic clove
  2 medium rhubarb stalks, cut into 2-inch pieces

For the Shrimp Fried Rice

• 3 large eggs
  1 1/2 tablespoons soy sauce
  1/2 teaspoon sesame oil
  1/4 cup canola oil
  1 medium yellow onion, very thinly sliced
  1 garlic clove, minced finely
  1 tablespoon finely chopped peeled ginger
  Kosher salt, to taste
  3 cups cooked jasmine rice, at room temperature
  1/3 pound medium shrimp, deveined and cut into bite-sized pieces
  2 green onions, trimmed and thinly sliced
  1/3 cup coarsely chopped cilantro
  1/3 cup thinly sliced ​​pickled rhubarb
  2 teaspoons toasted sesame seeds

PRÉPARATIONMake the Pickled Rhubarb:

1. In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, mustard seeds, black peppercorns, and garlic. Cook over medium heat until the sugar dissolves, 2 to 3 minutes. Remove the saucepan from the heat and let the liquid cool to room temperature.
   Place the rhubarb in a clean, dry glass jar.
2. Pour the cooled brine mixture over the rhubarb. Cover with a lid and refrigerate for at least 2 days.
3. Make Ahead: The pickles can be prepared and stored in the refrigerator for up to 1 month.

Make the Shrimp Fried Rice:

1. In a small bowl, whisk the eggs with the soy sauce and sesame oil. Set aside.
2. In a wok or large skillet over high heat, heat 2 tablespoons of canola oil. Add the onions and cook, stirring frequently, until lightly browned, 2 to 3 minutes.
3. Add the garlic and ginger, season with salt, and cook for 1 more minute. Remove and set aside.
4. Pour the remaining 2 tablespoons of oil into the wok over high heat. Add the eggs and cook, stirring constantly, until just set, 40 seconds to 1 minute.
5. Add the rice, shrimp, and onion mixture.
6. Season with salt and cook, stirring frequently to prevent sticking, until the shrimp are cooked through, 3 to 4 minutes. Remove from heat and stir in the green onions and cilantro.
7. Garnish with marinated rhubarb slices and sesame seeds and serve.