Shrimp Fried Rice

Fried rice with shrimp, eggs, peas, and scallions.

Fried rice with shrimp, eggs, peas, and scallions.

Do you want to have a small portion of rice to accompany your miso soup for breakfast but don’t want to use a rice cooker just to make a small portion of rice? Do what I do; make a lot of steamed rice in the morning, have a small portion for breakfast, refrigerate the rest, then make fried rice for dinner!!! :D

I’m pretty sure the purpose of this dish is to use up leftover rice anyway, but since I’m not Asian, we don’t have steamed rice in the rice cooker at any given moment, so I have to do a bit of planning if I’m gonna make this.

Firstly, you’ll want to use cold steamed rice. Do not use fresh rice. You want your rice dry, otherwise it won’t fry. Secondly, you’ll want to use either fresh, or frozen UNCOOKED shrimp. Defrosting them is optional, although when you cook them they will sweat out their crystallization and add some moisture to the dish. This could be either a good thing or bad thing, depending on who you ask. You could use precooked frozen shrimp, but it won’t taste as good and the shrimp will shrink if you add it in at the beginning. If for some reason you do use precooked shrimp, just throw them in at the end to warm them up.

As for oil, I like to use peanut oil or coconut oil for this. You can use any high-temperature oil you like, but please, for the LOVE OF GOD DO NOT USE CANOLA OIL. I have a saying: If you want good food to taste absolutely terrible, use canola oil. I actually took a Chinese culinary course once and just abandoned it after 2 classes because the instructor always brought in canola oil (because it’s cheap) and basically ruined the good meat he brought in. I can’t stand the smell, taste, or even the sight of it. If you actually like it, stop liking it, that’s stuff’s better suited for lubricating cars. And while we’re on the subject, don’t use soybean oil, “vegetable” oil, or any of that garbage. Peanut oil is cheap, tasteless, stable at high temperatures, and unlike canola oil it doesn’t ruin your food. Use it.

On a side note: This is how I cook it. There’s nothing authentic about it. This is just my way. Yes. I’m not Chinese. I don’t know or care how the Chinese cook it, this is just how I like it. (´・ω・`)

Ingredients per serving
1/2 cup (dry volume) steamed rice
3 scallions
1 egg
60g (2 ounces) of shrimp, uncooked (about 8 medium-sized shrimp)
1/3 cup frozen peas
1 tbsp peanut oil or coconut oil
2 tbsp soy sauce
1 tsp sesame oil
salt/pepper to taste

1. Cook shrimp in an oiled wok set to medium-high with a pinch of salt and pepper. Make sure both sides get cooked, flipping as needed.
2. Remove shrimp from the wok and set aside to cool. Add chopped scallions and cook until slightly translucent.
3. Add in your cold rice, breaking it up with a wooden spoon so it’s not clumpy.
4. Once rice is well heated, add in your eggs and stir them in quickly so they coat the rice evenly before hardening. Adjust heat as necessary to prevent overcooking.
5. Add in your peas, soy sauce, sesame oil, and salt/pepper to taste. Give it a good stir. Reduce heat to low and cover with a lid to warm up the peas.
6. At this point you can remove the tails from the shrimp, then throw them back in the wok long enough to heat them up.
7. Remove from heat and serve.


About Chef Treble

Feed me weird things.

Posted on October 26, 2015, in Asian, Grain & Starch, Lunch and Dinner, Seafood and tagged , . Bookmark the permalink. Leave a comment.

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