Shrimp Fried Rice

If you want to add more Chinese recipes to your recipe box, Shrimp Fried Rice might be a recipe you should try. For $2.47 per serving, you get a main course that serves 4. One portion of this dish contains roughly 31g of protein, 13g of fat, and a total of 892 calories. If you have soy sauce, green onion, cornstarch, and a few other ingredients on hand, you can make it. 2629 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. It is brought to you by Simply Recipes. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a super spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Shrimp Fried Rice | Thingamajig Tuesdays with Success® Rice, Shrimp Fried Rice, and Shrimp and Fried Rice.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan. 2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible. 3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp. 4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok. 5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

 

Step by step:

1. 1 In a bowl, toss the shrimp with the salt, pepper and cornstarch.

2. Let marinate for 10 minutes at room temperature.

3. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan. 2

4. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping.

5. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through.

6. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible. 3 Turn the heat to medium, let the pan heat up again.

7. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp. 4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds.

8. Add in the rice and stir well to mix in the green onions throughout.

9. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok. 5

10. Drizzle the soy sauce all around the rice and toss.

11. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients.

12. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Nutrition Information:

covered percent of daily need

 

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