Jasmine Shrimp Fried Rice Recipes

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FRIED RED THAI JASMINE RICE WITH SHRIMP



Fried Red Thai Jasmine Rice With Shrimp image

Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you'll finish it in one sitting.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 10m

Yield Serves four generously as a one-dish meal

Number Of Ingredients 14

2 tablespoons canola or peanut oil
8 garlic cloves, minced
1 large carrot, peeled and cut in 1-inch long julienne
8 medium or large shrimp about 6 ounces, peeled, deveined and chopped
6 cups cooked ruby red jasmine rice, red Bhutanese or regular jasmine rice (2 cups uncooked)
1 bunch scallions, trimmed, cut in half lengthwise and then into 1-inch lengths
2 tablespoons Thai or Vietnamese fish sauce (omit if sodium is an issue; the high sodium content in this recipe comes from the fish sauce)
2 to 4 tablespoons chopped cilantro
Chopped cilantro
Thinly sliced cucumber
Lime wedges
Scallions
Fish sauce with hot chilies (nam pla prik)
Chopped roasted peanuts

Steps:

  • Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

SHRIMPLY FRIED RICE



Shrimply Fried Rice image

Shrimply Fried Rice

Time 20m

Yield 4

Number Of Ingredients 9

2 bags Success® Jasmine Rice
3 tbsp canola oil
1/2 cup chopped onion
2 eggs, beaten
1 lb cooked shrimp, peeled and deveined
1 cup frozen green peas, thawed
3 tbsp soy sauce
1 clove garlic, minced
1 green onion, chopped

Steps:

  • This Shrimply Fried Rice dish is quick and simple and makes a delicious, weeknight meal! With shrimp and classic flavors like savory soy sauce and scrambled egg all stir-fried with Success® Jasmine Rice, it's got plenty to keep your tastebuds happy. The best part is that it's ready in under 30 minutes! Step 1
  • Prepare rice according to package directions.
  • Step 2
  • Heat oil in a large skillet over medium-high heat. Add onion and sauté for 1 minute. Add eggs and quickly scramble.
  • Step 3
  • Fold in rice, shrimp, peas, soy sauce and garlic and stir to combine. Cook for 3-5 minutes, until thoroughly mixed and heated through.
  • Step 4
  • Top with green onions. Recipe Tip
  • For more separate grains, cook rice ahead of time and refrigerate overnight.

PINEAPPLE-SHRIMP FRIED RICE



Pineapple-Shrimp Fried Rice image

Jasmine rice is stir-fried with shrimp, ham, veggies, and pineapple for an easily thrown together, Asian-inspired meal.

Provided by Cool Runnings Foods

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 25m

Yield 6

Number Of Ingredients 12

2 tablespoons coconut oil (such as British Class®)
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce (such as Chinatown)
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3 green onions, thinly sliced

Steps:

  • Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat.
  • Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Nutrition Facts : Calories 569.4 calories, Carbohydrate 112 g, Cholesterol 22.2 mg, Fat 6.8 g, Fiber 3 g, Protein 13.3 g, SaturatedFat 4.7 g, Sodium 347.9 mg, Sugar 5.9 g

JASMINE SHRIMP FRIED RICE



Jasmine Shrimp Fried Rice image

As described by Vicking Range...an epiphany of flavors! The subtle saltiness of fish sauce, the crisp flavors of fresh herbs and the slight bite of hot pepper make the dish sublime.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 tablespoon garlic, minced
3/4 cup green onion, thinly sliced
1 jalapeno, seeded and minced (to taste)
5 cups cooked jasmine rice, cold (can be cooked and refrigerated one day ahead)
2 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons asian fish sauce
2 cups cooked shrimp, peeled, deveined and large chopped (about 12 oz.)
1/2 cup fresh cilantro, chopped
1 cup fresh basil leaf, chopped
1 tablespoon toasted sesame oil

Steps:

  • Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
  • Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.

SHRIMP FRIED RICE



Shrimp Fried Rice image

Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.

Provided by Eric Kim

Categories     dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup olive oil, plus more as needed
1 pound peeled and deveined medium shrimp, thawed if frozen
Salt
1/2 teaspoon garlic powder
1 medium onion, diced
1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)
6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
1/4 cup soy sauce, or to taste
2 tablespoons unsalted butter
4 large eggs
Yum Yum Sauce, for serving

Steps:

  • Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
  • Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
  • Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
  • Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
  • Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK



Fried Jasmine Rice with Pineapple, Shrimp, and Pork image

The addition of pork and shrimp make this pineapple fried rice a main-course dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 16

3 tablespoons Asian fish sauce
2 fresh hot red chiles, thinly sliced
1 tablespoon vegetable or peanut oil
1 1/2 tablespoons finely chopped garlic
1 tablespoon finely chopped fresh ginger
2 ounces boneless pork shoulder, thinly sliced
1/4 pound small shrimp, peeled and deveined (halved if large)
1 1/2 cups cooked jasmine rice
1/4 cup diced cooked Chinese roast pork, substitute 1 ounce baked ham
1/4 cup chopped fresh pineapple
1/4 cup sliced snow peas
1/4 cup thinly sliced scallions, plus 2 whole scallions for garnish (about 4 scallions total)
5 sprigs fresh cilantro, for serving
5 sprigs fresh mint, for serving
1/2 cup fresh bean sprouts, for serving
1 lime, cut into wedges, for serving

Steps:

  • Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
  • Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
  • Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

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