SHRIMP FRIED RICE
Inspired by the fire-kissed flavor of Japanese steakhouse and hibachi fare, especially at the Kani House restaurants in Georgia, this quick fried-rice dish is a veritable comfort. Frying the shrimp first in oil, just until they're cooked, and reserving them to add back at the end means they stay tender. Plus, you're left with the most aromatic shrimp oil in which to fry the rice and vegetables. The shortcut of bagged frozen mixed vegetables comes in handy here, not least because they need only to be thawed by the skillet's high heat. The yum yum sauce, a mayo-ketchup dipping sauce that is ordinarily reserved for grilled hibachi meats, tastes fabulous splattered over the finished rice - not unlike how the artist Jackson Pollock flung paint on canvas.
Provided by Eric Kim
Categories dinner, easy, lunch, weeknight, grains and rice, seafood, main course, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.
- Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.
- Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.
- Let the fried rice sit for a few minutes so that it can continue to crisp in the pan's residual heat. (If you haven't already made the yum yum sauce, this is the perfect time to do it.)
- Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.
PRAWN FRIED RICE RECIPE BY TASTY
Here's what you need: prawn, garlic, bell peppers, soy sauce, large onion, salt, rice
Provided by Christine Loy
Yield 3 servings
Number Of Ingredients 7
Steps:
- In a pan, heat 1 tb oil. When hot, fry the onion until soft.
- Add the garlic and fry for a minute.
- Add the prawns and fry until they turn pink.
- Add the peppers and fry for a minute or until peppers are tender.
- Add the rice, soy sauce and salt, and mix well. Cover and let cook on low heat for 2 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 290 calories, Carbohydrate 55 grams, Fat 1 gram, Fiber 3 grams, Protein 14 grams, Sugar 8 grams
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
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