Fried Rice With Shrimp And Ham Food

HAM AND SHRIMP JAMBALAYA

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

EASY HOMEMADE SHRIMP FRIED RICE

Steps:

• Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
• Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
• Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
• Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.

HAM AND SHRIMP FRIED RICE

Steps:

• In a large pan, heat the olive oil to fry and scramble the beaten eggs. Keep aside.
• In a wok heat the 3 tbsp of oil and when it's hot (not smoking) add the garlic and onion (bulbs only).
• Stir-fry till the garlic is translucent and soft, but do not let it burn.
• Add the rice and shoots and mix well.
• Add the scrambled egg and the rest of the ingredients, ending with the sauces. Mix well till all ingredients are heated through.

SHRIMP FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
• Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

FRIED RICE WITH SHRIMP AND HAM

Steps:

• Whisk eggs with pinch of salt until blended. Heat 1 tablespoon oil in wok or heavy medium skillet over eggs into skillet. Using spatula, lift eggs as they cook, letting uncooked part run underneath until set. Transfer to cutting board. Cut eggs into shreds.
• Combine shrimp, wine and cornstarch in small bowl. Heat 3 tablespoons oil in same wok over medium-high heat. Add shrimp and stir-fry until just pink, about 3 minutes. Add ham and vegetables and stir-fry 1 minute. Add shredded eggs, rice and 1 tablespoon soy sauce and stir-fry until heated through. Season with pepper. Serve, passing soy sauce separately.

FRIED RICE WITH SHRIMP, PORK, SHIITAKE MUSHROOMS

Steps:

• Combine oyster sauce and soy sauce in small bowl; set aside.
• Heat 12-inch nonstick skillet over medium heat until hot.
• Add 1 1/2 teaspoons oil.
• Add eggs and cook without stirring, until they just begin to set, about 20 seconds, then scramble and break into small pieces; continue to cook, stirring constantly, until eggs are cooked through.
• Transfer eggs to small bowl and set aside.
• Return skillet to medium heat and heat until hot; about 1 minute; add 1 1/2 teaspoons oil.
• Add shrimp and cook, stirring constantly, until opaque and just cooked through, about 30 seconds.
• Transfer to bowl with eggs and set aside.
• Return skillet to burner, increase heat to high and heat skillet until hot, about 2 minutes; add remaining 2 1/2 tablespoons oil.
• Add peas, mushrooms, sausage or ham, and pork; cook, stirring constantly, for 1 minute.
• Stir in garlic and cook for about 30 seconds.
• Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes.
• Add eggs, shrimp, and scallions; cook, stirring constantly, until heated through, about 1 minute.
• Serve.

FRIED RICE WITH PINEAPPLE, SHRIMP & HAM

Steps:

• Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add onions, ham and chiles; cook and stir 3 to 4 min. Push mixture to edge of skillet. Add half of the shrimp to skillet, cook and stir 3 to 4 min. Push to the edge of skillet. Add remaining shrimp; cook and stir 3 to 4 min.
• Add pineapple, peas, remaining dressing, rice and soy sauce; mix well.
• Cook 4 to 6 min. or until shrimp turn pink and mixture is heated through, stirring constantly. Stir in nuts; serve immediately.

FRIED RICE WITH HAM

Steps:

• Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

HAM FRIED RICE

Steps:

• In a large skillet over medium-high heat, heat 1 tablespoon of oil. Pour eggs into skillet. Add eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs to a plate; set aside. In the same skillet, saute onion and celery in remaining oil until crisp-tender. Reduce heat. Add rice and ham; heat through. Stir in peas and corn; heat through. Meanwhile, chop egg into small pieces; gently fold into rice mixture. Sprinkle with soy sauce.