CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
CHINESE FRIED RICE WITH SHRIMP
This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.
Provided by karen
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make rice in advance and refrigerate.
- Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
- Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
- Make a well in the center of the rice and pour the egg into it, stirring until barely set.
- Stir egg into the rice mixture.
- Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
- For Vegetarian omit both the chicken and the shrimp.
SHRIMP FRIED RICE
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and scramble until set, but still slightly runny. Remove from pan, breaking into bite-sized pieces, and wipe wok clean.
- Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes. Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When the rice is hot, add the peas and toss to heat through, about 1 minute. Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes. Serve immediately on a large platter.
SHRIMP FRIED RICE I
This is an excellent tasting shrimp dish with Chinese flair. Serve as a side dish or main course, with soy sauce or teriyaki sauce.
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- In a medium saucepan bring water to a boil. Add the white rice. Return to a boil, reduce heat to low, cover, and simmer for about 20 minutes, or until rice is tender.
- In a small skillet scramble the eggs in a small amount of sesame oil. Remove from heat once scrambled.
- In a large skillet, brown onion and celery in remaining sesame oil. Add shrimp and carrots, onion, celery, red pepper, pea pods, and green pepper. Add white rice and stir well. Add soy sauce (if desired) and eggs, stir thoroughly until heated through.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 43.2 g, Cholesterol 104.8 mg, Fat 5.1 g, Fiber 2.1 g, Protein 12.9 g, SaturatedFat 1 g, Sodium 150.3 mg, Sugar 2.6 g
SHRIMP FRIED RICE II
The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.
Provided by OKBAT
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
- Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
- Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
- Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
Nutrition Facts : Calories 483.4 calories, Carbohydrate 60.3 g, Cholesterol 186.6 mg, Fat 17.5 g, Fiber 1.9 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 1637.6 mg, Sugar 2.3 g
VEGETABLE SHRIMP FRIED RICE
Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.
Provided by Kozmic Blues
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet or wok, heat oil over medium high heat.
- Add some of the grated garlic and ginger for 30 seconds.
- Next add shrimp and cook quickly until they turn pink.
- Remove and set aside.
- If needed, add a little more canola oil to wok.
- Add beaten eggs.
- I swirl the wok to coat the bottom with the egg.
- It will cook very quickly.
- Once eggs are set, you can chop them up smaller pieces.
- Then remove from the pan and set aside as well.
- Again if needed, add a little more canola oil to the wok.
- Add the rest of the grated garlic and ginger.
- Then add the pea pods and green onion and cook for about 1 minute.
- Splash in some of the soy sauce and sesame oil.
- Mix with vegetables.
- Add rice and cooked egg.
- Toss quickly to mix rice with soy sauce.
- Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- Fold bean sprouts into warmed rice, for about 30 seconds.
- Add shrimp, top with some scallion, and serve.
SHRIMP FRIED RICE
Steps:
- Finely chop enough scallions to measure about 2 cups and halve shrimp lengthwise. Spread rice in a shallow baking pan and separate grains with a fork. In a small bowl lightly beat eggs.
- Make seasoning liquid:
- In a small bowl stir together seasoning liquid ingredients.
- In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions and gingerroot and stir-fry 1 minute. Add shrimp and peas and stir-fry until heated through. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
SHRIMP AND EGG FRIED RICE
This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
- Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
- Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
- When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
- Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.
CHINESE SAUSAGE AND SHRIMP FRIED RICE
So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong.
Provided by fluffernutter
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
- Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
- Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
- Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.
Nutrition Facts : Calories 414.8, Fat 24.5, SaturatedFat 4, Cholesterol 158.6, Sodium 54.8, Carbohydrate 39.8, Fiber 1, Sugar 0.6, Protein 8.2
SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
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CHINESE FRIED RICE WITH SHRIMP / PRAWNS | RECIPETIN EATS
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5/5 (40)Total Time 20 minsCategory Dinner, SideCalories 522 per serving
- Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium heat. Add eggs and cook until scrambled, then remove onto plate.
- Increase heat to high and add bacon. Cook until golden, then remove onto plate with egg - about 2 minutes.
SHRIMP FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (39)Total Time 40 minsCategory Fish & Seafood, RiceCalories 583 per serving
- First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.
- When the rice is cooked, fluff it with a fork or rice paddle. You will see that you now have a nice uniform golden brown rice. You can use this rice fresh or refrigerate it, and use it the next day. If you use cold refrigerated rice, you’ll have to break it up with your hands before cooking as well as add a sprinkling of water and cover your fried rice when cooking to heat it through.
- Now onto the “fried” portion of this fried rice. Heat your wok over medium high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Use your spatula to break up the large pieces into smaller chunks. You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside. You will cook them again in the rice.
- Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they’ll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process go quickly and smoothly, but at home, searing the shrimp definitely makes for better flavor!
CHINESE FRIED RICE WITH SHRIMP - AHEAD OF THYME
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5/5 (12)Category EntreeCuisine ChineseTotal Time 25 mins
- In a medium bowl, mix together shrimp, ginger, salt and pepper. Let shrimp marinate for 10 minutes.
- Heat vegetable oil in a frying pan over medium heat. Add shrimp and cook, stirring occasionaly, for about 2-3 minutes until the shrimp turn pink. Transfer to a plate (reserving the oil in the pan) and set aside.
- Pour the eggs in the same pan on medium heat. Cook one side and flip over and cook the other side. Transfer the eggs to a plate and cut it into small strips. Set aside.
- In a wok, heat the sesame oil over medium high heat. Add garlic and the "white" half of the green onions and cook for about 3-4 minutes until onions become soft.
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