Think you can’t make Shrimp Fried Rice at home? Think again! This restaurant classic is beloved for good reason. I mean, who doesn’t love a big bowl of fried rice with tender shrimp and scrambled eggs?  I like to add lettuce to mine for a nice bit of crunch and color. One of my favorite things about making Shrimp Fried Rice is that as long as I have followed the cardinal rule and have leftover rice chilling in the fridge, I can have dinner on the table in about 15 minutes! And a dinner that virtually everyone is thrilled to sit down to. So come along while I show you how easy it is to recreate this restaurant fave.

Use Leftover Rice

The best shrimp fried rice conveniently starts with cold cooked rice. Cold rice will fry up with those nice separate grains whereas fresh warm rice will absorb all the oil and get soggy. It’s a good idea to make a habit of always making more rice than you need and storing the rest in the fridge or freezer. That way a home-cooked meal is just minutes away.

Shrimp Fried Rice uses a basic stir fry technique. It’s comes together really quickly, so have everything prepped.

Keep A Bag Of Shrimp In The Freezer

Shrimp defrosts in minutes and makes delicious quick meals possible even when you don’t have much else in your fridge. In something like fried rice, you don’t need a large size because you want to have a bit of shrimp in each bite. And starting with smaller shrimp saves time (since there’s no cutting) and your wallet. Once you defrost your shrimp, either in the fridge overnight or under running water for 10 minutes, dry it off with some paper towels. Too much water will create a lot of dangerous oil splatters plus steamed rather than pan seared shrimp.

Start with a hot pan (make sure you give it enough time to heat up), add the neutral oil, and have a utensil handy to stir the ingredients and move them to the sides as needed.

I add the lettuce in the last moments of cooking so it retains its crunch. You can also add a couple handfuls of spinach or baby greens instead. I don’t like to add anything that has a strong flavor that would compete with the delicate shrimp.

I love this Shrimp Fried Rice because it’s equally good as a one pot meal, or a delicious side. Serve alongside Broccoli Beef and Char Sui Pork for a Chinese feast. And don’t forget the Almond Jello! Or just enjoy it on its own, for a comforting and filling easy meal. Let me know what you think, by rating the recipe and commenting below, and show us your creations by tagging us @funkyasiankitchen; we love hearing from you.

Shrimp Fried Rice

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: serves 4
• Category: Main
• Cuisine: Chinese

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Ingredients

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• 3 tablespoons neutral oil divided
• 2 teaspoons sesame oil
• 2 eggs cracked and lightly beaten
• 2 cloves of garlic minced
• 1 lb small shrimp (51-60 count)
• 4 cups leftover cold rice, preferably medium or long grain
• 1 Tablespoon oyster sauce
• ¼ head iceberg lettuce thinly sliced
• ½ teaspoon salt
• ground white or black pepper to taste
• 2 scallions thinly sliced

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Instructions

1. Heat a large 12” non-stick or well seasoned pan over medium heat.
2. Add 2 tablespoons of oil to the pan and add the shrimp.
3. Stir fry for 1 minute until the shrimp is half way cooked.
4. Push the shrimp to the edge of the pan and pour the sesame oil in the center of the pan and then add the eggs on top of the sesame oil.
5. Scramble the eggs gently, until they are half cooked, but still very wet, about 30 seconds. Push the eggs to the side as well.
6. Add the garlic and cook for a couple of seconds. Then add the rice. 
7. Cook the rice using a chopping motion. Stir-fry the rice for 2-3 mins, stirring and breaking up the rice and incorporating the eggs and the shrimp into the rice.
8. Add the oyster sauce, salt, and ground white pepper to taste. Stir to combine and then continue cooking for 1-2 minutes until the rice is thoroughly heated.
9. Add the lettuce and stir to combine. Add half of the scallions and stir again.
10. Check the seasonings and add a little more salt or pepper if needed. 
11. Place the rice mounded onto a platter or into individual bowls and top with the remaining scallions. Serve immediately.

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Notes

*Fried rice is very good for using all sorts of leftovers. Classic fried rice is usually simple and highlights the quality of the rice and a few key ingredients; however, feel free to add your own favorite vegetables and meats. Some examples include: leftover chicken cut into bite-sized pieces, bits of ham or roast pork, mushrooms, spinach, green peas, or bean sprouts.

*It is important to start with cold rice. The cold keeps the grains separate and texture light and airy.

Keywords: shrimp fried rice, chinese food, fried rice, shrimp, comfort food

In these days where we are all amateur food photographers and critics, it’s easy to overlook less photogenic dishes. But sometimes the humblest looking food is the most delicious. That’s why I love David Chang’s show, Ugly Delicious, and I think this Curried Eggplant and Pork could star in an episode. It may not be much to look at it, but it is so rich and savory. It’s the perfect one-pot meal, with some rice of course. This dish has basic ingredients, easy cooking steps, and is delicious. Plus it’s economical and re-heats like a dream.

My mom is a great cook and so was my grandmother. When I was a kid, my sister and I would spend our summers in Japan at my grandparents’ house. My mom comes from a small city on the coast of Southern Honshu Island called Kii-Katsuura. It’s a quaint place where everyone kind of knows each other and it allowed us to have the kind of childhood every kid wants, full of autonomy and freedom. We would be on our bikes with cousins from morning to night, picnicking by the river, creating bonfires at the beach, and racing up the forest to reach the local waterfall, Nachisan.

And at night, my grandmother would often have dinner waiting for us. She loved to try new foods and taste different cuisines; one of the ways she was able to do this in a small city was to read through recipes posted in the local paper. So this recipe, which is based on a Chinese dish, was printed in the paper in the early 80s. As soon as my grandmother made it, I knew I wanted to have it again.

This dish, which is slightly familiar and slightly exotic, is home cooking at its best. Curried Eggplant and Pork is such a comforting dish, especially served over rice, and I think you’re going to love it-even if it won’t win any beauty pageants.

Prep First

Curried Eggplant and Pork is one of those recipes where I like to have everything prepped before I begin. That way, the cooking is a fast and easy process. I peel and cut the eggplant, mince the ginger and garlic, and dice the onion. I also make a water and cornstarch slurry and gather the sauce ingredients.

Once you have all the ingredients prepped, making Curried Eggplant and Pork is a breeze.

Curried Eggplant and Pork is a stew-like, braised dish. Once you add the chicken stock and the rest of the sauce ingredients, you let it gently simmer in the pan. The eggplant will become meltingly tender, and everything will cook down to a soft soupy texture. At this point you will add in the cornstarch slurry to help it thicken up a bit.

Curried Eggplant and Pork begs to be served on top of perfect rice to soak up all the yummy sauce. Try it tonight and let me know what you think! Leave a comment below, rate the recipe, and of course tag us in your pics @funkyasiankitchen, hashtag ugly delicious optional.

Curried Eggplant and Pork

★★★★★ 5 from 1 review

• Author: Funky Asian Kitchen
• Prep Time: 15 minutes
• Cook Time: 30
• Total Time: 45 minutes
• Yield: serves 4
• Category: Main
• Cuisine: Chinese

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Ingredients

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• 1 pound ground pork
• 1 large eggplant, about 1 pound
• 1 Tablespoon neutral oil
• 1 large onion, chopped
• 4 cloves garlic minced
• 1 Tablespoon peeled and minced ginger
• 1 Tablespoon curry powder
• 2 Tablespoon oyster sauce
• 1 Tablespoon soy sauce
• 2 teaspoons sugar
• 1 cup chicken stock
• 1 Tablespoon cornstarch 
• 2 Tablespoons water
• 3 Tablespoons chopped cilantro
• 1 scallion minced
• 1 Tablespoon sesame oil
• ⅛ teaspoon fresh ground pepper and salt to taste

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Instructions

1. Mix the cornstarch and water and set aside.
2. Peel the eggplant and slice it into thick pieces. Stack the eggplant and then cut it into ½ inch sticks and then cut the sticks into ½ inch cubes. Set aside.
3. Heat a large deep skillet (dutch oven works great) over medium high heat and add the oil and onion. Saute the onion for 5 minutes until translucent and very soft. Add the pork and break it up into small pieces. Cook it for 2-3 minutes until almost cooked. 
4. Add the ginger, garlic, and curry powder and stir to mix. Next add the eggplant and stir to combine. Add the oyster sauce, soy sauce, sugar, fresh ground pepper, and chicken stock. Bring the mixture to a simmer, partially cover, and lower the heat to medium. 
5. Cook for 15-20 minutes, stirring occasionally to keep the bottom from sticking, until the eggplant is soft and creamy. If there is still a white core, continue cooking for several more minutes. You want the eggplant completely cooked through.
6. Take a small taste and add a little salt if needed. Add the cornstarch slurry, making sure to give it a quick stir first. Stir it in and let it thicken for a minute.
7. Add the sesame oil, scallion, and cilantro and stir to combine. Serve immediately with some steamed rice.

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Keywords: curry, eggplant, pork, chinese food