Best Chau Fan Shrimp Fried Rice Recipes

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SHRIMP FRIED RICE



Shrimp Fried Rice image

Make and share this Shrimp Fried Rice recipe from Food.com.

Provided by BeckyF

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

2 eggs
2 tablespoons water
2 tablespoons vegetable oil
3 green onions with tops, chopped
3 cups cold cooked rice
1/4 lb cooked baby shrimp
3 tablespoons light soy sauce

Steps:

  • Blend eggs and water; set aside.
  • Heat oil in a hot wok or large skillet over medium heat.
  • Add green onions; stir fry for 30 seconds.
  • Add egg mixture; scramble.
  • Stir in rice, gently separating grains.
  • Add shrimp and lite soy sauce; cook stirring, until throughly heated.
  • Makes 6 servings.

Nutrition Facts : Calories 215.1, Fat 6.7, SaturatedFat 1.2, Cholesterol 101.9, Sodium 706.6, Carbohydrate 28.1, Fiber 0.6, Sugar 0.4, Protein 9.7

SHRIMP FRIED RICE



Shrimp Fried Rice image

Make and share this Shrimp Fried Rice recipe from Food.com.

Provided by jakbind

Categories     Chinese

Time 30m

Yield 4 people, 4 serving(s)

Number Of Ingredients 11

8 ounces small raw shrimp, shelled and deveined
1/2 teaspoon kosher salt
fresh ground black pepper
1/2 teaspoon cornstarch
3 tablespoons high smoke point oil such as canola oil or 3 tablespoons rice bran oil
3 eggs, beaten
2 stalks green onions, minced
4 cups leftover rice, grains separated well
3/4 cup frozen peas and carrot, defrosted
1 tablespoon soy sauce, plus more to taste (use gluten-free soy sauce if you are making a gluten-free version)
1 teaspoon dark toasted sesame oil

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.

Nutrition Facts : Calories 918.9, Fat 17, SaturatedFat 2.5, Cholesterol 210.8, Sodium 939.6, Carbohydrate 159.5, Fiber 3.9, Sugar 0.4, Protein 26.8

CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN



Classical Chinese Fried Rice - Yang Zhou Chao Fan image

Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com.

Provided by elly9812

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb rice, cold, cooked, preferably from yesterdays leftover. Cold rice is not so sticky
2 eggs
2 ounces cantonese roast pork (cha xiu)
2 ounces shrimp, shelled and deveined, cooked
1 teaspoon fresh coriander leaves, chopped
7 -8 drops dark soy sauce
1/2 teaspoon light soy sauce
1/4 teaspoon salt
3 tablespoons oil
4 ounces chicken broth

Steps:

  • Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
  • Dice roast pork.
  • Beat eggs.
  • Heat iron wok till smoking hot.
  • Swirl a ladle of cold oil in the wok to coat the inside evenly.
  • Pour off the oil
  • Add 2 Tbsp oil to wok.
  • Pour the beaten egg into the hot wok.
  • Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
  • Toss and turn the rice very quickly for about ten seconds with spatula.
  • Add the salt, light and dark soy sauce.
  • Toss and turn the rice very quickly for about another ten seconds.
  • When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
  • Toss quickly for another ten seconds, and add the other half of the broth.
  • Add another Tbsp oil and toss for a further 3 seconds.

Nutrition Facts : Calories 2504.8, Fat 110.5, SaturatedFat 20.9, Cholesterol 855.4, Sodium 993.4, Carbohydrate 95.7, Fiber 1.7, Sugar 0.2, Protein 262

DELUXE FRIED RICE (YANGZHOU CHAU FAN)



Deluxe Fried Rice (Yangzhou Chau Fan) image

Provided by Robert Farrar Capon

Categories     one pot, side dish

Time 10m

Yield 2 to 3 servings

Number Of Ingredients 15

1 tablespoon peanut oil
Salt
1 egg, beaten lightly with 1 teaspoon water
1 teaspoon minced fresh ginger
1/4 cup diced Chinese roast pork (see recipe)
1/4 cup diced cooked shrimp
2 tablespoons diced ham (preferably Smithfield)
1/4 cup snow peas, cut into squares, or 1/4 cup frozen green peas
2 teaspoons dry sherry
1/4 cup chicken stock or water
1 scallion, minced
Approximately a quarter of a small head of iceberg lettuce, cut to match the snow peas
3 cups cooked plain rice
White pepper as desired
1/4 teaspoon sugar

Steps:

  • Have all ingredients prepared and on hand at the stove.
  • Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
  • Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 7 grams, Carbohydrate 160 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 705 milligrams, Sugar 2 grams, TransFat 0 grams

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