Shrimp Fried Rice

Wednesday, October 21, 2015


One of the things Brian and I agree most strongly on, and is undeniably terrible about us, is our unwavering fondness for fast food. We don't eat a ton of it (assuming you're using the literal definition of the word "ton"), but we'd like to if it suddenly becomes good for you. And free.

Making this shrimp fried rice recipe a weekday staple came from one Panda Express blissful date on a highway exit too many, and dare I say our version is at least a million times better. The thing I like most about it is that it holds me accountable. I've learned that making the rice the night before makes sure the dish doesn't end up sticky, and if four cups of rice are already made, I'm sure to make the recipe, not let it go to waste, and not get fast food. As with all other recipes I've posted, it's incredibly easy to make and budget friendly. It's also one of those dishes that I think the leftovers taste better than the first meal, and since the majority of my diet is leftovers, count me an expert. 

Ingredients (serves four):
8 ounces small raw shrimp, shelled and deveined 
1/2 teaspoon kosher salt
Freshly ground black pepper 
1/2 teaspoon cornstarch 
2 tablespoons canola oil 
3 eggs, beaten 
2 stalks green onion, minced 
4 cups leftover rice
3/4 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce 
1 teaspoon sesame oil

Directions:
In a medium bowl, sprinkle the shrimp with salt, pepper and cornstarch. Toss to coat. Set aside to sit for 10 minutes at room temperature. 

Heat a large pan or wok on high heat. When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in a tablespoon of the oil to coat the pan. 

Add the shrimp to the pan, spreading them out quickly in a single layer on the pan. Let them fry in the pan without moving them for 30 seconds. Flip them over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. Use a slotted spoon to scoop the shrimp out of the pan to a plate, leaving as much oil in the pan as possible. 

Return the pan to the burner and lower the heat to medium. Add the beaten eggs and stir them quickly to scramble them while they cook. When the eggs are almost cooked through, but still a bit runny, remove them from the pan to the plate with the cooked shrimp. 

Clean out the pan with paper towels and return it to the burner. Heat the pan on high, and when it's hot, swirl in the remaining tablespoon of oil. When the oil is simmering hot (almost smoking) add the green onions and stir for 15 seconds. 

Then add the leftover cooked rice tot he pan and stir with the green onions to mix well. Spread the rice-onion mixture over the surface of the pan and let it fry, without moving it, until you hear the rice sizzle (about two minutes). Use a spatula to toss the rice, and spread it over the pan again.

Sprinkle soy sauce around the rice and toss to combine. Add the carrots, peas, shrimp, eggs and sesame oil, stirring to combine well. Let everything heat up again until sizzling hot. Add more soy sauce to taste. 

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