Turn your kitchen into a Chinese restaurant. Why order take-out when you can order in! With this recipe you can make your own version of shrimp fried rice.
Fried rice is typically made with rice that has been pre-cooked and allowed to cool so that it will fry and not steam when added to the other ingredients of the dish. So left over rice that is dried out is ideal. If that is not available, cook some rice in advance and let it become cold, and some what dry.
Fried rice usually includes eggs, meat or seafood, vegetables, peppers, spices and soy sauce. Extra flavor is gained by the addition of onions, scallions and garlic. A wok is the cooking utensil of choice but a large non-stick skillet works equally well.
This shrimp fried rice is full of vegetables and makes 4 generous servings, so you’ll need a large skillet at least 12 inches wide or a large wok. Be sure that you do not over cook the vegetables, they should be crisp-tender.
Although the recipe states that it makes 4 servings, my husband and I were able to devour most of it with only a small dish left over. We loved it and I can’t wait to make it again.
SHRIMP FRIED RICE
MAKES: 4 SERVINGS
- 1 1/2 cups water
- 1 cup instant brown rice
- 2 Tablespoons hoisin sauce
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 4 teaspoons canola oil, divided
- 2 large eggs
- 8 ounces peeled and deveined raw shrimp
- 2 teaspoons minced fresh ginger
- 4 cups stringless snap peas ( I used asparagus in mine. )
- 1 medium red bell pepper, cut into 1/2 inch pieces
- 2 medium carrots, thinly sliced
- 4 scallions, chopped
1. Combine water and rice in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat to med.-low and simmer until water is absorbed, 10 – 12 minutes. Allow to cool, but stir occasionally to prevent clumping. Spreading the rice out on a baking sheet is helpful in cooling it quickly and preventing it from clumping.
2. Combine hoisin sauce, soy sauce, and sesame oil in a small bowl. Set aside.
3. Heat 1 teaspoon canola oil in a large non-stick skillet over medium-high heat. Add eggs and cook, stirring to help break into smaller pieces, until just set, about 45 seconds. Transfer to a small bowl.
4. Add another 1 teaspoon canola oil to the skillet and return to medium-high heat. Add shrimp and cook, stirring occasionally, until pink 1 1/2 – 2 minutes. Transfer to a plate or bowl.
5. Heat the remaining 2 teaspoons canola oil in the skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Stir in snap peas, bell pepper, carrots, and scallions; cook stirring, until tender-crisp, 3 – 4 minutes.
6. Stir in the rice and the reserved egg and shrimp; cook, stirring until heated through, about 1 minute. Gently stir in the sauce mixture and remove from the heat.