What’s Happening Today – September 17, 2021
Today on DelmarvaLife –
Food insecurity is an issue no one should have to face, but to many hungry people, scarcity is a concern. Maybe they don’t have the means of transportation to get to the nearest store, maybe they don’t have enough money for food — there can be many reasons. Milton Community Food Pantry wants to change that.
Furry cuties are here to seek new homes in our Pet Connect!
Whether it’s the road, the beach, or, the rugged wooded path you’re heading for, we’ve got the first stop on your adventure. It’s Molly’s, and we’re stopping by to check out everything you need to start your journey right!
We hope you’re ready to jam — Lennon La Ricci is! wait ’til you hear him rock the Mid South Audio Stage!
From the Mr. Food Test Kitchen:
Just because we have our weeknight routines, well, that doesn’t mean they have to be boring. Sure, there are a lot of delicious shrimp fried rice recipes out there, but the secret that makes ours stand apart is chilling the rice before we cook it. It makes the fried rice lighter, and it won’t get mushy later on. Our Weeknight Shrimp Fried Rice is anything but routine, and it’s absolutely irresistible.
What You’ll Need
- 2 tablespoons sesame oil, divided
- 2 eggs, beaten
- 3 cups cooked long grain rice, chilled
- 1 cup frozen peas and carrots, thawed
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 1/4 teaspoon black pepper
- 1 pound raw medium shrimp, peeled and tails removed
- 3 scallions, sliced
What to Do
- In a large skillet or wok over medium heat, heat 1 tablespoon oil until hot. Add eggs and scramble 1 to 2 minutes or until fluffy; remove from skillet, chop eggs slightly, and set aside.
- Heat remaining oil in skillet over high heat. Add rice and stir-fry 3 to 4 minutes or until hot. Stir in peas and carrots, garlic, soy sauce, and pepper and cook 3 minutes. Stir in shrimp and cook 5 minutes or until shrimp turn pink and mixture is cooked through. Stir in scallions and chopped eggs and serve.