![]() View calendar and sign up her e.Ĭlick sign up for classes button above to the top right to see the schedules and make reservations online. If you would like to take leftovers home (leftovers are not guaranteed), please feel free to bring togo containers. We will eat dinner at the end of the class. There is a break after the first dish to sit down and get to know each other while enjoying the first dish that you prepare in class together. All classes are hands on and you are able to ask questions, taste food and help the team cook the food. ![]() Classes are broken in four stations an d you will be sharing a station with class members. We will prep all the ingredients for you. public cooking classes ( for private classes, click here)Īll classes are taught in Confituras c ommercial kitchen. Failure to do so means forfeiture of your class fee or gift cards used to purchase a class.If arrangements are made before the deadline, students may transfer fees, as a credit, to another class (subject to availability). Cancellations must be made no later than 3 days before the date of your class, in order to maintain a class credit. We appreciate as much notice as possible for cancellations. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry.Class fees are non-refundable. Add in a little less than ½ of your rice first.Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm.Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant.Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil.Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips.Slice ¼ of a sweet white onion into medium sized strips.Peel 2 cloves of garlic, and then just finely mince them.You can also devein them if you’d like, but for small shrimp, to me it doesn’t really matter. If you’re using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that’s Thai style).If you try to fry your rice when it’s still sticky and moist, it will stick to the pan a lot easier, and it also won’t give you that nice dry fried rice that you’re going for. However if you must use freshly steamed rice, just try to make sure your bowl of rice has cooled off and that it’s somewhat dried out before you get started. That way, the rice is a little dried so it doesn’t get mushy or clump together when you stir fry it. ![]() ![]() When it comes to rice for fried rice, it’s best to actually use day-old rice. In Thailand, fragrant jasmine rice is the favorite. One more think, I don’t normally devein small shrimp like this, but you can if you’d like. This is what will give you fried rice a wonderful red orange color, and a nice rich flavor. ![]() Pinch off the head, and de-shell the body, but keep the tail on (for Thai style), and try to retain the shrimp oil from inside the head on top of the body. The best way to approach the shrimp is to start with whole fresh shrimp. Shrimp gives amazing flavor to fried rice Shrimp ![]()
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