Hard to believe but summer is already winding down to a close, with lots of kids heading back to school next week. To ease you back into the daily grind, I’m sharing one of my easiest and fastest meals, Thai Chicken Fried Rice. It makes read more
Tag: fried rice
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.
- 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
- Heat a large 12” non-stick or well seasoned pan over medium heat.
- Add 2 tablespoons of oil to the pan and add the shrimp.
- Stir fry for 1 minute until the shrimp is half way cooked.
- 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.
- Scramble the eggs gently, until they are half cooked, but still very wet, about 30 seconds. Push the eggs to the side as well.
- Add the garlic and cook for a couple of seconds. Then add the rice.
- 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.
- 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.
- Add the lettuce and stir to combine. Add half of the scallions and stir again.
- Check the seasonings and add a little more salt or pepper if needed.
- Place the rice mounded onto a platter or into individual bowls and top with the remaining scallions. Serve immediately.
*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