Goya Shrimp Fried Rice 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.

SHRIMP FRIED RICE

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.

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.

GOYA SHRIMP PAELLA

Steps:

• Heat oil in 10-12 inch paella pan (or large skillet) over medium-hi heat.
• Add onions and chorizo; cook until onions are tender and chorizo turns golden brown, about 7 minutes.
• Stir in garlic; cook until fragrant, about 30 seconds. Add 1 3/4 cups water to pan; bring to a boil. Stir in contents of yellow rice mix and Alcaparrado.
• Boil rice mixture 1 minute; tightly cover pan. Reduce heat to medium-low; simmer 12 minutes.
• Add shrimp, simmer for 13 more minutes, until rice is tender and water is absorbed.
• Arrange pimiento strips over rice; sprinkle with parsley. Serve immediately.

JASMINE SHRIMP FRIED RICE

Steps:

• Pour olive oil into a wok or large nonstick skillet over medium-high heat. Add garlic, onions and chiles and sauté until wilted, about 3 minutes. Add rice, sugar, soy sauce and fish sauce.
• Reduce heat to medium and sauté until ingredients are well coated and hot, 3 to 4 minutes. Add shrimp, cilantro, basil, and sesame oil and sauté until shrimp are hot to touch, about 3 minutes.