Kevin’s secrets to making good fried rice at home:
Preparation – Ensure ingredient readiness by prepping all items ahead of time. Have everything chopped, measured, and ready before you cook.
Chilled Rice – Opt for leftover cooked rice, the secret to non-sticky perfection. Avoid using fresh, warm rice, as it tends to become sticky and gooey when introduced to the pan.
Mastery of High Heat – Fried rice thrives on speed and high temperatures. Embrace the sizzle by cooking swiftly over intense heat. Let the flames do the talking as you craft a quick and flavorful masterpiece.
Put these tips into action with this Shrimp Fried Rice recipe!
Kevin’s Shrimp Fried Rice Recipe
Picture a plate filled with a delectable blend of succulent shrimp and perfectly cooked rice, each grain infused with the rich essence of savory perfection. The shrimp, tender and flavorful, harmonizes with the rice, creating a dance of textures and tastes that captivate the senses.
Ingredients
- ½ lb. 26-30 count uncooked shrimp peeled and deveined
- 2 cups leftover chilled white rice
- 1 tsp. cornstarch
- ¼ tsp. sea salt
- ¼ tsp. freshly ground black pepper
- ¼ tsp. white pepper
- ¼ tsp. cayenne pepper
- 2 large eggs
- ¼ cup green onion finely chopped
- 6 oz. frozen mixed vegetables
- 2 Tbsp. dark soy sauce
- 1 Tbsp. oyster sauce
- 3 Tbsp. canola oil
- 1 ½ tsp. sesame oil
Instructions
Marinating the Shrimp:
- In a bowl, marinate shrimp with cornstarch, sea salt, black pepper, white pepper, and cayenne pepper. Let it sit at room temperature for 10 minutes.
Cooking the Shrimp:
- Heat a wok on high heat. Add 2 Tbsp. canola oil. Cook shrimp for about 1 minute per side until half-cooked. Remove and set aside in a separate bowl.
Preparing the Eggs:
- Over high heat, add eggs to the same wok. Half-cook the eggs, then remove and set aside in a separate bowl.
Sautéing the Rice:
- Add 1 Tbsp. canola oil to the wok. Stir in rice, spreading it evenly over the pan. Cook for 1 to 2 minutes without disturbing, then stir and sauté for another 1 to 2 minutes until the rice sizzles.
Flavoring the Rice:
- Drizzle soy sauce and oyster sauce over the rice, stirring well. Add sesame oil and mixed vegetables, mixing thoroughly.
Final Assembly:
- Add half-cooked shrimp and eggs back to the wok, mixing well. Continue to cook for 5 to 10 minutes. Adjust soy sauce to taste or to darken the rice.
Garnishing and Serving:
- Garnish with green onions and serve hot.
Notes
The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.
Nutrition
Calories: 1133kcal | Carbohydrates: 167g | Protein: 39g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 307mg | Sodium: 2022mg | Potassium: 673mg | Fiber: 7g | Sugar: 1g | Vitamin A: 5145IU | Vitamin C: 12mg | Calcium: 179mg | Iron: 4mg
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