Jasmine Shrimp Fried Rice Food

SHRIMP FRIED RICE

Steps:

• In a small bowl, whisk together soy sauce, sesame oil, ginger powder and white pepper; set aside. Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; season with salt and pepper, to taste; set aside. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in carrots, corn and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Stir in rice, green onions and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp. Serve immediately.

FRIED RED THAI JASMINE RICE WITH SHRIMP

Steps:

• Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.

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.

FRIED JASMINE RICE WITH PINEAPPLE, SHRIMP, AND PORK

Steps:

• Stir 2 tablespoons fish sauce with chiles in a small bowl; set chile sauce aside.
• Heat a wok over high heat. Add oil. Add garlic and ginger; cook, stirring, 5 seconds (be careful not to burn them). Add pork shoulder; cook, stirring, until no longer pink, 45 to 60 seconds. Add shrimp; cook, stirring, 1 minute. Add rice; cook, stirring, until heated through, about 1 minute. Add remaining tablespoon fish sauce; cook, stirring, 30 seconds.
• Stir in roast pork or ham, pineapple, snow peas, and sliced scallions; cook until heated through, about 30 seconds. Serve with cilantro, mint, bean sprouts, lime, whole scallions, and chile sauce.

KHAO PAD SAPPAROD THAI SHRIMP PINEAPPLE FRIED RICE

Steps:

• Combine shrimp, 1 tsp soy sauce and 1/8 tsp white pepper in a medium mixing bowl and let it marinate while prepping remaining ingredients.
• Combine remaining white pepper, 2 tbsp soy sauce, fish sauce, oyster sauce, brown sugar and curry powder in a small mixing bowl. Set aside.
• Cut pineapple in half, lengthwise, leaving stem intact. Give slits around perimeters. Score flesh of pineapple without cutting through skin. Scoop chunks out with a spoon and reserve 1 cup of pineapple and cut them into small bite-sized chunks.
• Heat a large wok over high heat and add 1 tbsp cooking oil. Pour beaten eggs into hot wok and scramble the egg to cook evenly. Remove egg from wok and set aside.
• Heat empty wok over high heat, add 1 tbsp oil and marinated shrimp. Sear and cook shrimp 2 to 3 minutes. Remove cooked shrimp from wok and set aside.
• Heat empty wok over high heat, add 3 tbsp oil, garlic, ginger and Thai chili. Stir fry 30 to 45 second. Add diced carrot and cashews. Stir fry 30 seconds, then add rice and sauce mixture. Stir fry everything together until rice is coated with sauce, about 1 minute.
• Add pineapple chunks and mix. Add shrimp, fried egg and green onions. Break down egg into rice and keep stir frying until shrimp is fully cooked and reheated, approximately 2 minutes.
• Transfer pineapple fried rice into pineapple bowl and garnish with chopped cilantro.

THAI RED CURRY SHRIMP WITH JASMINE RICE

Steps:

• For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
• For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
• Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
• Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
• Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

CHICKEN AND SHRIMP FRIED RICE MEXICANO

Steps:

• Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
• In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
• In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
• In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
• In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
• Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.

NASI GORENG

Steps:

• Step 1 Cook rice according to package directions. Cool completely. Step 2 In small food processor, pulse together shallots, garlic, fresh chili, salt, oil and 2 tbsp water. Pulse to a paste consistency. Step 3 In a large wok or skillet set over medium-high heat, add remaining oil. Cook spice paste, stirring constantly for 3 to 4 mins or until slightly darker shade and very fragrant. Step 4 Stir in rice. Cook, stirring, for 3 to 4 mins or until well coated in sauce. In a small bowl, stir in soy sauce and sugar. Add to rice. Cook, stirring for 5 to 8 minutes or until rice heated through. Step 5 Divide rice among 6 bowls. Top with fried egg. Garnish with tomato slices, cucumber slices and fried shallots. Drizzle with kecap manis and sprinkle with cilantro. Recipe Tip Kecap manis is a sweet soy sauce, make your own substitute by combining 2 parts oyster sauce to 1 part brown sugar. Add 1 tsp shrimp paste or 1 tbsp fish sauce to spice paste for added flavor. For milder nasi goreng, use only 1 chili pepper and remove the seeds.