Fried Rice with Breaded Shrimp

While at the Broadview and Gerrard markets, Raul picks up a package of what he thinks is frozen coconut shrimp. On the first cold blustery day of the season he decides to create a comfort food classic. He stir fries some red pepper, green pepper, onion and carrot slices before adding rice left over from a previous dinner. He sprinkles it with soya sauce and leaves to heat while the shrimp are quick-fried in an iron skillet. To his dismay they burn slightly towards the end and while it doesn't affect the taste, he is appalled at the visual. He layers the shrimp on a mound of the rice and sprinkles with chopped green onions.

"They aren't coconut shrimp," blusters Raul. "I think they're just coated in bread crumbs. You may need a dipping sauce."

Drew takes a bite and, while bland, the shrimps are still crunchy and flavourful. "I think I'm good." The rice is reminiscent of childhood dinners in small town "Chinese" restaurants or diners and is irresistible. "Maybe a bit of that red sweet and sour sauce - remember sticky chicken balls? - would work," laughs Drew before correcting himself. "Your sweet and sour sauce would be a perfect enhancement. But I can't wait even the few minutes it would take for you to whip it up." And the shrimp are devoured along with the rice.

"Just how hard is it to make coconut shrimp from scratch?" hints Drew.