Shrimp Fried Rice

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1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.

2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.

When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.

3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.

Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!)

Use a slotted spoon to scoop the shrimp out of the pan to a bowl.

4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.

When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.

5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.

Then add the leftover cooked rice to the pan and stir with the green onions to mix well.

Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.

Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.

6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.

Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.

Heat everything until sizzling hot. Add more soy sauce to taste.

Recipe Summary

  • Coarse salt
  • 1 1/2 cups white basmati or other long-grain white rice
  • 2 teaspoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 pound shrimp, peeled, deveined, and coarsely chopped
  • 2 carrots, thinly sliced on the diagonal
  • 2 scallions, sliced on the diagonal, white and green parts separated
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger (from a peeled 1-inch piece)
  • 1/4 cup soy sauce
  • 1/4 cup fresh lime juice (from 2 limes)

In a medium saucepan, bring 8 cups salted water to a boil. Add rice, and boil until tender, 12 to 14 minutes. Using a fine-mesh sieve, drain and immediately rinse with cold water to stop the cooking. Set aside.

While rice is cooking, heat 1 teaspoon oil in a large nonstick skillet over medium. Add eggs cook until set, 1 to 2 minutes. Transfer eggs to a cutting board (reserve skillet). Cool eggs, then cut into 2-by-1/4-inch strips.

In reserved skillet, heat remaining teaspoon oil over medium. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook, tossing frequently, until shrimp are opaque and carrots are crisp-tender, 3 to 5 minutes. Add eggs, soy sauce, lime juice, and cooked rice. Cook, tossing, to heat rice through, about 1 minute. Serve garnished with scallion greens.

Recipe Summary

  • 2 cups uncooked jasmine rice
  • 2 ½ cups water
  • 2 tablespoons vegetable oil
  • 1 (8 ounce) package sliced mushrooms
  • ½ pound frozen cooked shrimp, thawed
  • 2 stalks green onions, sliced
  • 3 tablespoons soy sauce
  • 1 large egg

Rinse rice in a strainer until the water runs clear.

Transfer rice to a saucepan. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Check rice the water should be completely absorbed and rice should be tender. If rice is still firm, cover and continue to cook until tender, 3 to 5 more minutes. Remove from the heat. Measure out 2 cups cooked rice for fried rice set aside. Reserve remaining rice for another use.

Warm oil in a wok or large skillet over medium-high heat. Add mushrooms and stir-fry until golden brown and soft, about 5 minutes. Add shrimp and green onions cook, stirring frequently, for 4 minutes. Stir in 2 cups cooked rice and soy sauce cook for 1 minute.

Break egg over the top of the rice mixture. Stir until egg has completely set up in the rice, about 3 minutes.

Pro Tips To Make Chinese Fried Rice Restaurant Style

  • Use cold rice. Preferably cook the rice the night before when you plan to cook the fried rice. If the refrigerated rice is hardened to form lumps then just break the rice lumps lightly with hands before using it in the recipe.
  • Always cook vegetables on high heat in a work or any kind of deep pan would work but make sure you have applied oil to it well or else rice will stick to it.
  • Cook on high heat . To get the smoky flavor in the fried rice just like from restaurants,toss the rice always on high heat.
  • Cook each ingredient separately.You have to cook each ingredient separately.cook shrimp separately,eggs separately,veggies separately and finally add them all together.
  • Butter.Butter is the most important ingredient in making restaurant style fried rice.Butter is the ingredient that gives fried rice its taste of perfect takeout menu dish.

How to make shrimp fried rice recipe:

First you need to cook the shrimp and veggies. I like to do this together and it only takes a few minutes.

Slide your shrimp and veggies to the side so you can scramble the eggs.

Add the rice and seasonings and give it a good stir.

Make sure everything is heated through. Top with green onions.

It is that simple to make shrimp fried rice at home.

Keep reading for the full recipe.

  1. Prepare Rice-A-Roni Mix as package directs, simmering 15 minutes. Remove from skillet set aside, keep warm.
  2. In same skillet, heat oil over high heat. Add green onions, garlic and ginger cook 1 minute. Add shrimp continue to cook 2 minutes. Add water chestnuts and prepared Rice-A-Roni continue to cook 2 minutes. Add pea pods continue to cook 1 to 2 minutes or until crisp-tender.
  • Calories 280, Calories from Fat 90, Total Fat 10g, Saturated Fat 1g, Cholesterol 85mg, Sodium 725mg, Total Carbohydrate 30g, Dietary Fiber 0g, Protein 16g, Vitamin A IU, Vitamin C mg, Calcium mg, Iron mg

Spicy Shrimp Fried Rice

Posted By Savita

Spicy Shrimp Fried Rice loaded with vegetables and fried with Asian seasonings for the best homemade one-pot fried rice dinner ever!

Just 15 minutes start to finish.. Shrimp fried rice are my favorite ditch-the-delivery dinner on busy weekdays. A batch of cooked rice, shrimp, veggies, and spices get magic-bath in wok and turn into a scrumptious meal. My favorite part? Kitchen smells like - waiting for order in Asian Restaurant!!

Oh, and I'm also sharing some easy tips to fry perfect Fried Rice every time and thaw shrimp without cooking it in pouch. :) Read on.

Recently we visited an authentic Thai place near-by. Gosh they sell so good Tofu Soup. Everyone was just crazy for it.. including me.. no kidding. And names of dishes were so authentic that we did not know what to order. lol!!

With every sip of that spicy aromatic soup. I just kept reading the ingredients. (In mind of course. no one publish'em in menu guys!) )

Since we moved from San Diego to Orange, we often miss our favorite food joints near that area. Now, San Diego is 1 hours drive. So it has become an occasional thing. After relocating, I started making a lot of my favorite dishes there at home and Shrimp Fried Rice are one of them.

In Orange, Asian Cuisine is far more popular and authentic than I expected. This restaurant is best example of that. They served pile-high bowl of rice that we had a big-box leftovers. All I was thinking while driving back home is: Shrimp Fried Rice for lunch tomorrow!! Since these are ready under 20 minutes. I had no excuse not to use the leftovers. :)

I start by getting all ingredients ready for the fried rice. Asian or Indian cuisine, anything which needs more than one ingredients, I always take out and measure everything in advance.

Specially, these fried rice. they transform from rice to "fried rice" so so quickly that round-trip to pantry to get spices is big no-no.

I start by heating oil and sesame oil in pan, until they reach smoking point. really really hot. This will cook every thing fast yet not mushy but delicious crisp tender. You know like we get in Asian eateries?! Everything piping hot, cooked yet crisp and crunchy. yummy!

It is very important to season the shrimp before it goes into pan. In such hot oil, shrimp will not take more than 4-5 minutes to cook. I watch it closely. Just when it is curled and pink from all sides. Shrimp is ready to take out.

The best thing I like about Shrimp fried rice or fried rice in general is that I can throw any vegetables of my choice. Like today I picked snap peas, green peas, bell peppers and onion. This veggie medley keeps changing depending upon fresh produce in my fridge.

Just after shrimp is ready, I add the veggies and lots of garlic and ginger. Honestly, chunky garlic and ginger make these rice worth-every-bite for me. You can say, I'm addicted to it.

The moment, rice goes in, fried rice are ready in next 2 minutes.

How quick is that! Looove it.

Secret to Best Fried Rice, Everytime!!

Now, secret to making perfect fried rice is in just right cooked and moisture-dried rice. Trust me, mushy rice are always an epic failure in fired rice. To dry-out moisture, I either spread the rice on a wide plate for 15-20 minutes or cook'em a night in advance.

In short, a day-old leftover rice are THE BEST friends of Fried Rice. Since there is no moisture- oil, veggies, soy sauce, and other seasoning do not make rice soggy and flavor every grain. Then, in hands of expert. even simple veggies, shrimp and plain old rice turn into a best fried rice dinner ever!!

Frozen Shrimp? No Problem!

Shrimp is the one seafood product that I always have frozen in refrigerator. And let me share with you best way to thaw frozen shrimp.
1) Just take is out of freezer and put in refrigerator in the morning. By evening, shrimp will thaw and still will not go bad or smell nasty.

2) If you have an unpredictable schedule or just are lazy like I'm (always), just submerge the pack of shrimp (don't remove from package) in lukewarm water for 20 minutes. By the time you prep for dinner and set the dinner table, shrimp will be ready to go.

So have you all tools. get ready to be an expert at cooking fried rice, thaw some Shrimp and serve a scrumptious Fried Rice dinner tonight.

The best fried rice is made with leftover rice that is kept overnight in the fridge.

The moisture content of rice evaporates overnight, causing each strand to loosen up and not stick to one another. This makes the fried rice extra fluffy, as you don&rsquot want fried rice that is lumpy.

For the seasonings, the best fried rice is usually made with fish sauce, which can smell pungent and overpowering if you are not used to the ingredient.

Hence, I have updated this recipe so that we are using Chinese oyster sauce, which is a fantastic flavoring sauce without the funky smell.

For the eggs, if you are a beginner, I suggest you to cook the eggs first and then add it onto the fried rice.

Once you get a hang of stir-frying, you can just add the eggs directly into the wok or skillet. Push the rice to one side and cook the eggs, and then stir to combine well with the fried rice.

What Kind of Shrimp to Use for Fried Rice

For this fried rice recipe, we’re saving our jumbo-sized shrimp for another day and, instead, are using medium-sized shrimp.

I’m sure you don’t need me to tell you that in Chinese takeout restaurants, the shrimp are usually smaller (70 to 90 size), with higher end restaurants serving the more expensive large or jumbo shrimp (16 to 20 size).

In case you’re wondering, I picked up during my summers in the kitchen that these measurements are called “the count” because they indicate how many shrimp are in a pound.

Combine the mustard powder, ginger, garlic, and molasses in a bowl. Mix well. Blend in the soy sauce and set aside.

Heat a large, greased non-stick skillet over medium heat. Add the egg substitute and tilt the pan to coat the bottom of the pan with the egg. Season the egg with salt and pepper. When set, flip the egg over and cook for 1 more minute. Remove the egg from the skillet and slice into small pieces. Set aside and keep warm.

Add the canola oil to the skillet along with the shrimp. Cook over medium heat for 1 minute. Add the peas and carrots and cook, stirring frequently, for 2 minutes or until the shrimp are heated through.

Add the rice to the skillet. Cook, stirring constantly, for 1 minute.

Add the soy sauce mixture to the skillet. Cook, stirring constantly, for 1 minute or until the sauce is blended into the rice.

Remove the pan from the heat. Stir in the chopped green onion and reserved egg pieces.

  • 1 ½ cups water
  • 1 cup instant brown rice
  • 2 tablespoons hoisin sauce (see Tips)
  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 teaspoons canola oil, divided
  • 2 large eggs, lightly beaten
  • 8 ounces peeled and deveined raw small shrimp (51-60 per pound see Tips)
  • 2 tablespoons minced fresh ginger
  • 4 cups stringless snap peas (12 ounces)
  • 1 medium red bell pepper, cut into 1/2-inch pieces
  • 2 medium carrots, halved lengthwise and thinly sliced
  • 4 scallions, chopped

Combine water and rice in a small saucepan. Bring to a boil over high heat. Cover, reduce heat to medium-low and simmer until the water is absorbed, 10 to 12 minutes. Spread the rice out on a large baking sheet to cool.

Combine hoisin sauce, soy sauce and sesame oil in a small bowl set aside.

Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer the egg to a bowl.

Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink, 1 1 /2 to 2 minutes. Transfer the shrimp to the bowl.

Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots and scallions cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the rice and the reserved egg and shrimp cook, stirring, until heated through, about 1 minute. Remove from the heat and gently stir in the sauce mixture.

Tips: Hoisin sauce is a thick, dark brown, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket.

Shrimp is usually sold by the number needed to make one pound. For example, &ldquo21-25 count&rdquo means there will be 21 to 25 shrimp in a pound. Size names, such as &ldquolarge&rdquo or &ldquoextra large,&rdquo are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.



  1. Roel

    the very curious question

  2. Dammar

    This is a precious thing

  3. Njau

    Beauty, especially the first photo

  4. Arvie

    The double understood as something

  5. Gaffney

    I used to think differently, thanks for the explanation.

  6. Brannan

    Thank you and write again, but the map is not enough!

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