Chinese food has always been the that food for me that NEVER turns out right at home. Who’s with me on that one? Every time I’ve seen friends who are of Asian descent come to school with perfect homemade egg rolls or chow mein I’m convinced its just in their blood, and being a white honkey I just have to buy my delicious Asian foods from various restaurants.
But not any more! HA! Thank the heavens for Jaden from Steamy Kitchen. She makes many different kinds of dishes very accessible to everyone with clear, straight forward instructions. She even gives precise amounts when I (ahem) say “oooh, just a bit of this and a bit of that”. Not only are her recipes delicious, but she’s a wonderfully nice person – I got to meet her very briefly and from afar when she came to San Francisco to do a segment with View from the Bay. Annnnnnnnnnnd she has a cookbook! Fully loaded with yummy yummy treats.Go look and purchase (the link goes to amazon) Om nom nom nom.
This is her recipe for Shrimp Fried Rice. Boy howdy, I could eat this all day. And now I don’t have to change out of my pajamas for take out! To make your life easier, make sure EVERYTHING is prepped before you start cooking. It goes fast and quick. And make sure you have a clean plate to dump the shrimp and eggs on to. This is seriously the easiest dish I have ever made. Just make sure you have day old rice which, for me at least, requires some planning ahead but it is totally worth it.
(Who am I kidding, if I’m doing take out I don’t get dressed out of my pjs. Ha. My mother just rolled over in her computer chair. Hi Mom!)
Shrimp Fried Rice Recipe
8 ounces small uncooked shrimp, shelled and deveined
1/4 teaspoon salt (or 1/2 tsp kosher salt)
freshly ground black pepper
1/2 teaspoon cornstarch
2 tablespoons cooking oil (divided)
3 eggs, beaten in a small bowl
2 stalks scallion or green onion, minced
4 cups previously cooked leftover rice, grains separated well
3/4 cup frozen carrots and peas, defrosted
1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon sesame oil
1. In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.
2. Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
3. Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.
4. Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout.
5. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
6. Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.