Shrimp Fried Rice
Shrimp Fried Rice Recipe
Make sure to use leftover, day old rice when making fried rice. Freshly made rice will make a fried rice that's mushy.
Ingredients
- 8 ounces small raw shrimp, shelled and deveined
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1/2 teaspoon cornstarch
- 2 tablespoons cooking oil, divided
- 3 eggs, beaten
- 2 stalks green onion, minced
- 4 cups leftover rice, grains separated well
- 3/4 cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
- 1 teaspoon sesame oil
Method
1 In a bowl, toss
the shrimp with the salt, pepper and cornstarch. Let marinate for 10
minutes at room temperature. Heat a wok or large sautรฉ pan on high heat.
When the pan is hot enough for a bead of water to instantly sizzle and
evaporate, add just 1 tablespoon of the cooking oil and swirl to coat
pan.
2 Add the shrimp, quickly spreading out around the cooking
surface area so that they are not overlapping. Let fry, untouched for 30
seconds. Flip over and let the other side fry for 30 seconds, or until
about 80% cooked through. Remove the shrimp from the pan onto a plate,
leaving as much oil in the pan as possible.
3 Turn the heat to medium, let the pan heat up again. Add the
eggs, stirring in a quick motion to break up and scramble the eggs. When
the eggs are almost cooked through (they should still be slightly runny
in the middle), dish out of the pan into the same plate as the cooked
shrimp.
4 Use paper towels to wipe the same wok or sautรฉ pan clean and
return to high heat with the remaining 1 tablespoon of cooking oil,
swirling to coat. When the oil is very hot, add the green onions and fry
until fragrant, about 15 seconds. Add in the rice and stir well to mix
in the green onions throughout. Spread the rice all around the wok
surface area and let the rice heat up, untouched until you hear the
bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss
the rice, again spreading the rice out over the surface of wok.
5 Drizzle the soy sauce all around the rice and toss. Add the
peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix
the rice evenly with all of the ingredients. Let everything heat back
up again, until the rice grains are so hot they practically dance! Taste
and add an additional 1 teaspoon of soy sauce, if needed.
Yield: Serves 4.
as seen on and copied from facebook :)
