Sesame Shrimp With Fried Rice Food

SESAME SHRIMP AND GREENS WITH RICE

Steps:

• Whisk soy sauce, honey, sesame oil, ginger, rice vinegar, pepper flakes and garlic in a large bowl. Add shrimp and toss to coat. Refrigerate for 20 to 30 minutes. Remove shrimp from marinade and reserve marinade.
• Preheat a grill to medium-high heat.
• Prepare 4 large sheets of aluminum foil. Spray each with nonstick cooking spray. Scoop 1/2 cup rice into the center of each sheet. Top each with 1 cup spinach, 1/4 cup zucchini and 1/4 cup snap peas. Divide shrimp evenly among the packets. Spoon remaining marinade over each packet. Fold each packet to close (not too tight), leaving the seam side up.
• Place packets, seam-side up, on the grill. Cook until shrimp is cooked through, 12 to 15 minutes. Remove and open packets carefully.

SESAME SHRIMP

Steps:

• Add the water, soy sauce, rice vinegar, brown sugar, cornstarch, garlic powder, sesame oil and red pepper flakes to a bowl. Whisk well to combine and set aside.
• Heat a large nonstick skillet over medium high heat. Add the butter and let melt. Add the shrimp and season with salt and pepper. Cook until they just turn pink, about 3-4 minutes. Transfer to a plate or bowl.
• Increase the heat to high. Give the reserved sauce a good whisk and add to the skillet. Let simmer until thickened, about 3 - 4 minutes.
• Turn the heat down to medium. Add the shrimp and toss to coat. Let cook for 30 seconds. Garnish with sesame seeds.

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.

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

SESAME SHRIMP

Steps:

• In a resealable plastic bag, combine the soy sauce, 1 tablespoon sesame oil, lemon juice, garlic powder and lemon-pepper; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a skillet, saute shrimp in remaining sesame oil until shrimp turn pink, about 3 minutes. Serve with rice if desired. Sprinkle with sesame seeds.

SHRIMP FRIED RICE

Steps:

• In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve.

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.

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.

SESAME SHRIMP FRIED RICE WITH CABBAGE

Steps:

• Heat the oil in a very large nonstick skillet or wok over a high heat. Add the scallions, ginger and shrimp and cook stirring frequently until the shrimp turn pink, about 1 1/2 minutes. Add the cabbage and continue cooking until it begins to soften, but is still somewhat crisp, about 2 minutes more. Transfer the shrimp-cabbage mixture to a bowl.
• Heat the sesame oil in the same skillet or wok over a medium-high heat. Add the rice and cook stirring frequently, until heated through, about 3 minutes. Add the shrimp-cabbage mixture back to the skillet, stir in the soy sauce and sesame seeds and serve.

SHRIMP FRIED RICE

Steps:

• If your shrimp is frozen cook it in 2 Tablespoons oil. Cook till it is thawed and all the water is gone. Take out of pan.
• By hand or food processor (which I prefer) finely cut up your green onions, garlic and carrots.
• Put your shredded mix in with 3 Tablespoons oil, rice, soy sauce, salt.
• Cook stirring often till all if well heated and add your shrimp and eggs.
• Continue cooking till your vegetables are done.
• Serve with Soy sauce - like I said never enough soy sauce!

SHRIMP FRIED RICE

Steps:

• 1 Toss shrimp with salt, pepper, cornstarch: In a medium bowl, sprinkle the shrimp with salt, pepper, and cornstarch, and toss to coat. Set aside to sit for ten minutes at room temperature.
• 2 Heat pan on high heat: Heat a large sauté pan or wok (a seasoned cast iron pan or hard anodized aluminum works well, they're relatively stick free and can take the heat) on high heat.
• When the pan is very hot (a drop of water instantly sizzles when it hits the pan), swirl in one tablespoon of the cooking oil to coat the pan.
• 3 Sear shrimp on both sides: Add the shrimp to the hot pan, spreading them out quickly in a single layer. Let them fry in the pan without moving them, for 30 seconds.
• Flip the shrimp over and let them fry on the other side for another 30 seconds or until they are mostly cooked through. (Do not cook them all the way!).
• Use a slotted spoon to scoop the shrimp out of the pan to a bowl.
• 4 Cook beaten eggs, slightly runny: Return the pan to the burner and lower the heat to medium. Add a little more oil if the pan needs it. Add the beaten eggs and stir them quickly to scramble them while they cook.
• When the eggs are not quite cooked through, still a bit runny, transfer them from the pan to the bowl with the cooked shrimp.
• 5 Sauté green onions, add rice: Clean out the pan or wok with paper towels and return it to the burner. Heat the pan on high and when it is hot, swirl in the remaining tablespoon or two of oil. When the oil is shimmering hot (almost smoking), add the green onions and sauté for 15 seconds.
• Then add the leftover cooked rice to the pan and stir with the green onions to mix well.
• Spread the rice onion mixture over the surface of the pan and let it fry, without moving it. You should hear the rice sizzle. Cook for about 1 to 2 minutes.
• Use a spatula to turn over the rice, and spread it over the pan again. Let cook for a minute longer.
• 6 Add soy sauce, carrots, peas, shrimp, eggs, sesame oil: Sprinkle soy sauce on the rice and stir to combine.
• Add the carrots, peas, shrimp, eggs, and sesame oil, stirring to combine well.
• Heat everything until sizzling hot. Add more soy sauce to taste.

SESAME SHRIMP WITH FRIED RICE

Steps:

• In a medium saucepan combine rice and 1.5 cups water. Bring to boiling. Reduce heat to low; simmer, covered, 20 minutes or until rice is tender and all of the water is absorbed.
• In a large skillet heat 2 tablespoons of the sesame oil over medium-high heat. Add shrimp, teriyaki sauce, lemon juice, and salt and pepper to taste. Simmer 3-5 minutes or until shrimp are opaque. Remove shrimp and sauce from skillet; set aside.
• Add remaining 2 tablespoons of sesame oil to skillet. Add cooked rice, soy sauce, green onions and sesame seeds; cook until browned on bottom, stirring occasionally. Once rice sticks to bottom of skillet, loosen and turn with a spatula.
• Spoon shrimp and sauce over fried rice. Sprinkle with additional sesame seeds, if desired, and serve.