For centuries, Chinese cuisine has included fried rice as either a side dish or when pork, chicken, beef, or shrimp is added, as a main meal. Shrimp fried rice includes the best of both worlds by making use of leftover rice and, at the same time, serving a nutritious meal.
White rice is high in carbohydrates yet low in fat, and shrimp is high in calcium and protein. Along with the vegetables to be added, you'll be serving a complete meal-in-a-bowl!
You will need:
- A wok. This is optional but highly recommended. Because of its rounded shape and high sides, the ingredients can be cooked at a consistent heat throughout. If needed, those ingredients needing a slower cook time can be pushed up on the sides while still being able to sear other ingredients in the hot oil at the bottom of the pan.
- Wok shovel. This also is optional, but another great tool for making shrimp fried rice. This spatula/spoon/shovel utensil makes it very handy to scoop the ingredients in the rounded wok.
- 4 cups cooked rice (see below for hints on preparing rice)
- ½ cup chopped green onion
- ½ cup chopped carrot
- ½ cup chopped water chestnuts
- 3 cloves garlic, minced
- ½ t grated fresh ginger
- 1 cup frozen peas (thawed)
- ½ cup vegetable oil
- ½ cup sesame oil
- 3 T soy sauce
- 2 eggs, beaten
- 1 or 2 cans of medium-sized cooked shrimp
- Cook rice (if you are not using leftovers). Rinse 2 cups uncooked rice in warm water five times or until water is nearly clear when draining. Add enough water to the rice in the pan to cover by about one inch. Cook rice.
- Chop green onion, carrot and water chestnuts. For ease while cooking, place each ingredient in a separate small bowl and line up in order to be added to the wok.
- Mince onion and set aside.
- Grate ginger and set aside.
- Rinse frozen peas and drain. Set aside in a small bowl.
- Beat 2 eggs in a small bowl and set aside.
- Open cans of shrimp and drain off any excess liquid. Set aside.
Prepare Shrimp Fried Rice:
- Heat vegetable oil in wok until it just starts to smoke.
- Maintain this high heat.
- Add carrots and water chestnuts.
- Stir quickly and cook for about 2 minutes.
- Add green onion, minced garlic, ginger and peas.
- Cook for about 2 more minutes.
- Slightly tilt wok and push these vegetables to the side.
- In the bottom of the wok, cook the 2 eggs.
- Gently stir all the ingredients together.
- Add rice and stir together.
- Sprinkle sesame oil and soy sauce over mixture and toss.
- Add shrimp and toss.
- Once everything is heated through, serve in bowls.
- Offer chopsticks for use instead of a fork – experiment!
- Hoisin sauce, duck sauce, hot mustard, and additional soy sauce can be offered at the table.
- And, don't forget fortune cookies for dessert.