SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)
Spicy Shrimp Fried Rice (Authentic Restaurant Style) is a mix of shrimp with rice, veggies and hot sauce. Packed with flavors, quick and delicious meal in minutes.
Provided by Molly Kumar
Categories Rice
Time 29m
Number Of Ingredients 14
Steps:
- Heat 1 tbsp oil in a non-stick pan or wok.
- Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
- Remove the cooked shrimp in a plate.
- In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
- Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
- Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
- Once the veggies are cooked, remove them on a separate plate.
- Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
- In the same pan/wok, add 1 tbsp oil and add the chili flakes.
- Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
- Now add the cooked shrimp, veggies, egg, and cooked rice.
- Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
- Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
- Enjoy fresh.
Nutrition Facts : Calories 470 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 201 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 26 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 2999 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
THAI FRIED RICE RECIPE WITH SHRIMP (KHAO PAD GOONG ข้าวผัดกุ้ง)
Thai fried rice with shrimp (khao pad goong ข้าวผัดกุ้ง), is a very typical Thai street food dish, available at all stir fry restaurants. Though you can order the dish with your choice of meat, shrimp is the most popular option. What really makes Thai fried rice unique, is that it's served with a squeeze of lime on top to give it a nice sour tinge, and always accompanied by prik nam pla (พริกน้ำปลา), the Thai condiment of chilies and fish sauce. Enjoy this recipe for Thai fried rice! Watch the video of this recipe here.
Provided by Mark Wiens (eatingthaifood.com)
Categories Thai fried rice recipe
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- If you're using whole fresh shrimp like I did, first pinch off the head, and peel the outer shell of the shrimp, leaving only the tail on (that's Thai style). You can also devein them if you'd like, but for small shrimp, to me it doesn't really matter.
- Peel 2 cloves of garlic, and then just finely mince them
- Slice ¼ of a sweet white onion into medium sized strips
- Finely dice about 3 - 4 green onions
- Take just 1 leaf of Chinese broccoli (kai-lan), slice it in half first along the spine, and then slice it into 1 centimeter sized strips
- Turn on your stove to medium high, heat up your wok (or frying pan), and add about 1 tablespoon of oil
- Once your oil is hot, add the garlic first, and stir fry continuously for about 15 seconds or so, until it gets nice and fragrant
- Next, toss in your shrimp, and fry for about 30 seconds - your shrimp should start to turn pink and feel more firm
- Add in a little less than ½ of your rice first. This is going to soak up all those delicious shrimp juices and oils and keep your rice nice and dry. Stir fry for about 10 more seconds - This is a little known trick to make good rice, so it remains nice and dry
- Scoot all your rice to one side of the pan, and then crack in the egg into the empty side
- Whirl the egg up, let it cook for a few seconds, and then start to mix it up with the rice and shrimp
- Keep stir frying for about 20 seconds until the egg is fully cooked, and then add in the rest of your rice, and give it a quick stir
- Add ½ tablespoon of soy sauce, ½ tablespoon of oyster sauce, just a pinch of sugar (optional), and continue stir frying your rice, making sure all the sauce get mixed in
- Then add your chopped Chinese broccoli and onions, and stir fry for another 30 seconds until the vegetables wilt, but they can still be crisp and not fully cooked
- Lastly, toss in your green onions, stir it a few more seconds, and it's ready
- Immediately dish your fried rice onto a plate
- Slice off a wedge of lime, and serve it on the plate next to the rice
- For the final touch, I like to sprinkle some freshly ground black pepper on top to give some extra flavor
- Add 3 tablespoons of fish sauce to a small bowl
- Slice about 5 Thai chilies (you can add more or less, up to you), and add them to the fish sauce
- Finally, I like it with a little squeeze of about ½ of a lime - but this is optional - and at many Thai restaurants it's only fish sauce and chilies
- That's is, give it a stir, and set it aside
SWEET AND SPICY THAI SHRIMP STIR FRY
Thanks to the Thai Sweet & Spicy Chili Cooking Sauce this simple shrimp stir fry doesn't require a laundry list of ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.
SPICY SHRIMP FRIED COCONUT RICE
Shrimp fried rice with a twist...a spicy sauce paired against a sweet coconut fried rice with veggies and fresh shrimp mixed in.
Provided by Colette Trebon
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
- Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
- Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
- Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
- Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.
Nutrition Facts : Calories 511 calories, Carbohydrate 57.1 g, Cholesterol 181.1 mg, Fat 22.1 g, Fiber 3.5 g, Protein 21.7 g, SaturatedFat 12.5 g, Sodium 888.4 mg, Sugar 6.6 g
THAI SPICY BASIL FRIED RICE
This is a great use of leftover rice. It's important to use Thai sweet basil to get the authentic Thai restaurant taste. And don't skip the fish sauce, it smells strong in the bottle, but it blends in nicely with the other ingredients when it's all put together. Also, make sure you use chilled rice, or you'll end up with mush.
Provided by Bolistoli
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together oyster sauce, fish sauce, soy sauce, and sugar. Set aside.
- Spray a wok or large frying pan with olive oil spray and heat over medium-high heat.
- Add the garlic and chili (or serrano) peppers and stir fry for 30 seconds.
- Add the red pepper and onion and stir fry until the onion is translucent. If using chicken or beef, add it with the the onion and red pepper. Cook until chicken is done, or beef is about medium.
- Push ingredients in the wok/pan aside and quickly scramble the egg.
- Add the oyster sauce mixture and stir everything together.
- Raise the heat to high and add the chilled rice. Stir until blended with the sauce and other ingredients, breaking up clumps of rice with the back of a spoon.
- Add more soy, oyster, or fish sauce, if necessary (or to taste).
- When everything is blended together and rice is hot, remove from heat and stir in the basil.
- Garnish with cilantro, if desired.
THAI SHRIMP FRIED RICE
An easy version. Feel free to add some extra veggies, or sub another protein for the shrimp. This recipes lends itself to easily adjusting ingredients to your liking. Enjoy! Note: This will serve 2 as a main course or 4 as a side dish.
Provided by LifeIsGood
Categories Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
- Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
- Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
- Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
- Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
- Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!
Nutrition Facts : Calories 763.7, Fat 23.8, SaturatedFat 3.7, Cholesterol 93, Sodium 2334.2, Carbohydrate 120.2, Fiber 3.2, Sugar 6.9, Protein 15.6
THAI SHRIMP AND RICE
Raisins and coconut milk add a lovely hint of sweetness to this Thai dish, and freshly grated lime peel and minced gingerroot give it a wonderful aroma and flavor. The meal-in-one features enough shrimp and snow peas to add a fun flair to weeknight menus.-Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the broth, rice, vegetables, water, coconut milk, lime juice, coconut, raisins, garlic, lime zest and seasonings. Cover and cook on low for 3 hours or until rice is tender. , Stir in shrimp and peas. Cover and cook 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 336 calories, Fat 6g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 845mg sodium, Carbohydrate 54g carbohydrate (10g sugars, Fiber 3g fiber), Protein 17g protein.
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