Chinese Shrimp Fried Rice Recipe 445 Food

SHRIMP FRIED RICE

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.

CHINESE FRIED RICE WITH SHRIMP

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.

CHINESE FRIED RICE

Steps:

• Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
• Allow wok to cool slightly.
• Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
• Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
• Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
• Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
• Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
• Set out additional soy sauce on the table, if desired.

CHINESE FRIED RICE

Steps:

• Season eggs with salt and pepper.
• Peel onion and cut into wedges about 1.5cm wide. Cut spring onions into shorts lengths on the diagonal. Cut the ham into very thin strips.
• Heat 1 tablespoon oil in a wok or large frying pan and add the eggs, pulling the set egg towards the centre and tilting the pan to let the unset egg run to the edges. When almost set, break up into large pieces, to resemble scrambled eggs. Transfer to a plate and set aside.
• Heat the remaining oil in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until it starts to turn transparent. Add the ham, stir-fry for 1 minute. Add rice and peas, stir-fry for 3 minutes until rice has heated through. Add eggs, soy, spring onions and prawns.
• Heat through and serve.

SHRIMP AND EGG FRIED RICE

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 FRIED RICE

Steps:

• Heat oil in skillet and add onion.
• Saute until light golden.
• Add eggs.
• Mix.
• Stir in cooked rice before eggs set.
• Mix well and cook, stirring constantly, for 6-8 minutes.
• Add soy sauce before serving.

CHINESE FRIED RICE

Steps:

• Heat 2 T oil.
• Beat eggs with 1/2 tsp salt and scramble in oil until firm, breaking into small pieces.
• Remove and reserve.
• Heat remaining oil.
• Add scallions and shrimp and remaining salt.
• Cook until shrimp turns pinkish.
• Break up lumps of cold cooked rice.
• Add to shrimp.
• Stir until rice is heated and the grains of rice are separated.
• Make a hole in the center of the rice.
• Add all the rest of the ingredients except soy sauce.
• Stir until thoroughly heated and mixed.
• Sprinkle soy sauce over rice and mix evenly through.
• Salt and pepper to taste.
• Garnish with additional chopped scallions if desired.

CHINESE SAUSAGE AND SHRIMP FRIED RICE

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.

SHRIMP FRIED RICE

Steps:

• Blend eggs and water; set aside.
• Heat oil in a hot wok or large skillet over medium heat.
• Add green onions; stir fry for 30 seconds.
• Add egg mixture; scramble.
• Stir in rice, gently separating grains.
• Add shrimp and lite soy sauce; cook stirring, until throughly heated.
• Makes 6 servings.