Chinese Shrimp Fried Rice By Freda Recipes
CHINESE FRIED RICE WITH SHRIMP
This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.
Provided by karen
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make rice in advance and refrigerate.
- Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
- Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
- Make a well in the center of the rice and pour the egg into it, stirring until barely set.
- Stir egg into the rice mixture.
- Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
- For Vegetarian omit both the chicken and the shrimp.
CHINESE SHRIMP FRIED RICE RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 9
Steps:
- Heat oil in skillet and add eggs cooking and stirring until set (scrambled eggs texture). Remove eggs from skillet and add a bit of oil and stir fry the shrimp until heated through. Remove shrimp from skillet and add to the set aside cooked eggs. Pour broth, vegetables, and soy sauce to skillet and bring to a boil. Stir in rice and remove from heat. Allow to sit for 5 minutes and the majority of the liquid is absorbed. Fold in the egg and shrimp mixture and serve immediately.
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- First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.
- When the rice is cooked, fluff it with a fork or rice paddle. You will see that you now have a nice uniform golden brown rice. You can use this rice fresh or refrigerate it, and use it the next day. If you use cold refrigerated rice, you’ll have to break it up with your hands before cooking as well as add a sprinkling of water and cover your fried rice when cooking to heat it through.
- Now onto the “fried” portion of this fried rice. Heat your wok over medium high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Use your spatula to break up the large pieces into smaller chunks. You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside. You will cook them again in the rice.
- Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they’ll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process go quickly and smoothly, but at home, searing the shrimp definitely makes for better flavor!
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