Abbondanza!
(Or, perhaps, in this case, Fengfu!)
I was given a large container of cooked shrimp. Hmmmmm...
I had garlic.
I had ginger.
I had onions.
I had rice.
I had bok choy.
Fried rice sounded good to both of us.
As usual, mise en place is essential for stir fry. So I minced a lot of garlic and ginger and onions.
I cut the shrimp into small pieces.
I chopped the bok choy.
I heated the oil in my pan, added the onions and ginger and, after about a minute, I added the bok choy.
After another minute, in went the garlic.
After another minute, I added a splash of soy sauce.
Then, in went the cold rice.
I stir fried this whole mixture until the rice was hot, added the shrimp, added some of my habañero hot sauce.
Tasted.
Added more soy.
Served it in hot bowls. Hot pepper, garlic, ginger, shrimp. What could be better as the days get shorter and the nights get colder? Delicious!