Kevin’s secrets to making good fried rice at home:
Contents
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.