This is an impressive Shrimp Fried Rice. Not only do you get the flavors of the shrimp with 1/2 lb of shrimp added in. But the shrimp fried rice seasoning adds that seafood flavor throughout the entire rice. It's the perfect accompaniment for any Asian seafood dish. It's a quick side dish after you have made the day-old rice that can be prepared all while thawing the shrimp. The actual cooking of it only takes about 5 minutes.
Servings: 4
Ingredients
- 4 Tbl Oil - Separated, 2 Tbl for the Eggs and 2 Tbl for the Shrimp
- 1-2 Whole Eggs - scrambled
- 1-2 Stalk Green Onion - sliced
- 1 C Frozen Carrots & Peas
Steamed Rice
- 2 C Rice - Jasmine, Calrose, or American White
- 2 C Water
Shrimp Rice Seasoning
- 2 Tbl Dark Soy Sauce
- 1 Tbl Shaoxing Wine
- 1/2 Tbl Hondashi & MSG - each
- 1/2 tsp Sugar, Onion Powder & Garlic Powder - each
- 1/8 tsp Ground Ginger & White Pepper - each
Velveted Shrimp
- 1/2 lb Shrimp
- 1/2 tsp Sea Salt
- 1/8 tsp Baking Soda
Instructions
- Day-Old Rice: Wash and rinse 2 cups of rice well. Place into the rice cooker with 2 cups of water. Cook on the basic white rice setting. Once the rice is done, empty it into a wide, shallow container to cool the rice quickly, in about 30 minutes. Once completely cooled, refrigerate the rice uncovered, or partially covered, until the next day.
- Seasoned Rice: Remove the rice from the fridge and break up any large clumps. Add the seasoning and mix really well. Mix again before adding to the wok.
- Protein: Prepare the velveting or marinade for the protein and mix well; set aside until needed. If adding in eggs, crack eggs into a bowl and scramble. Empty the frozen shrimp into a bowl of cold water to thaw for about 10 minutes.Remove the shells from the shrimp and chop them into pieces. Place into a bowl to velvet the shrimp with salt & baking soda. Mix well and set aside.
- Vegetables: Slice green onions and separate the bottom white parts from the top green parts.Place the frozen vegetables into a bowl and fill with hot water. If including any hard vegetables (fresh carrots, celery), boil them until tender and set them aside to await the wok. Quick-cook vegetables such as garlic, ginger, napa, chilies, and the white parts of green onions can go directly to the wok to stir-fry.
- Fried Rice: Place the wok over max heat and add 2 Tbl of fat. Wait until it gets hot and add the eggs if using and mix until it no longer sticks and empty back into the same bowl to add back to the rice at the end. Return the wok to max heat and let it get hot. Add 2 Tbl fat and follow immediately with protein. Stir-fry until the shrimp is cooked through, about 1 minute. Add your vegetables (except the tops of green onions) and stir-fry for a few seconds.Empty the rice and stir-fry for 1-2 minutes. Not too long, just to heat through. If the rice is too dry, add a splash of water around the rim. When rice is heated through, add the eggs and tops of green onions and mix before serving.
Notes
Additional Vegetables: Add onion, garlic, ginger, carrots, green peas, mushrooms, napa, chilies, or bean sprouts.
Old-Style Fried Rice: If you want the old-style dark fried rice, just add more dark soy sauce.