Shrimp Fried Rice Recipe On A Weber Master Touch Charcoal Grill

SHRIMP FRIED RICE RECIPE ON A WEBER MASTER TOUCH CHARCOAL GRILL

Steps:

• Cook 3 cups of rice, scatter onto parchment paper, cool completely and toss to aerate or preferably, refrigerate overnight.
• Coat shrimp in a little olive oil and season shrimp lightly with salt, black pepper, and sriracha sauce. Toss to coat and set aside.
• Whisk eggs together lightly with a pinch of salt and set aside.
• Whisk together the soy sauce, rice vinegar and toasted sesame oil, set aside.
• Heat a tablespoon of olive oil in a wok set over medium-high to high heat. Add shrimp and cook until just barely done (2 to 3 minutes), then transfer the shrimp to a bowl and set aside.
• Put a little more oil in the wok, then add the diced yellow onion, shredded carrots and ginger paste, toss around, then add the garlic paste and toss just until fragrant.
• Now add rice and toss, allowing it to cook and crisp up for 2 to 3 minutes. Once crisp, push the rice up the side of the wok and pour the eggs into the center. Allow the eggs to cook until lightly set up (about a minute). Once set up, begin chopping the eggs and mixing them in with the rice and continue cooking it all together for another minute or two.
• Finally, add the snow peas, chopped scallion, shrimp, and the soy sauce blend. Stir everything around and allow to cook and meld together for another 1 to 2 minutes.
• Remove from wok, serve, and enjoy!

EASY BETTER-THAN-TAKEOUT SHRIMP FRIED RICE

Steps:

• To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp, don't overcook. Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.Add the peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.Add the garlic, ginger, and cook for 1 minute, stir intermittently.Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.Add the shrimp, rice, green onions, evenly drizzle with soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 2 minutes, or until shrimp is reheated through. Recipe is best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently as desired.Adapted from Easy Better-Than-Takeout Chicken Fried Rice

SHRIMP FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
• Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.