Shrimp fried rice recipe?!
Shrimp fried rice recipe?
i have tried to make some shrimp fried rice and mine did not turn out like the chinese how do they get thiers to turn out so good and are ther any recipes out thier to match them also what would be the best brand sauce for soy sauce
Answers: Shrimp Fried Rice [4 serv; ready in 30min]
1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil
IN a saucepan bring water to a boil. Add rice and stir. REDUCE heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
HEAT a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. MIX well and cook for 3 minutes.
MIX in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
MIX in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
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Shrimp Fried Rice
2 Tbsp. oil
3/4 cup cubed Cooked Ham
3/4 cup sliced fresh mushrooms
1/2 cup frozen peas
1/4 cup green onion slices
1/2 lb. cleaned medium fresh shrimp
1-1/2 cups rice, cooked
3 Tbsp. soy sauce
1 egg, lightly beaten
HEAT oil in large nonstick skillet on medium-high heat. Add ham, mushrooms, peas and onions; cook 4 minutes, stirring constantly.
ADD shrimp; cook and stir 4 minutes or until shrimp turn pink.
STIR in rice, soy sauce and egg. Cook until egg is set, stirring occasionally. Just buy it from Chinese place. get a grain of rice about the size of a shrimp and fry it Start with leftover rice. It makes better fried rice than fresh-cooked.
I use either Chung King or Kikoman soy sauce. Shrimp Fried Rice
INGREDIENTS:
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
Other:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas
4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying, or as needed
PREPARATION:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.
Dice the ham, onion, and green onion.
Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired
**Alternately, you can mix the green onion and egg in with the other ingredients.
Shrimp Fried Rice
A traditional Chinese fried rice dish with fresh succulent shrimp, red pepper, zucchini and green peas.
3 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons sesame oil
3 tablespoons peanut oil or canola oil
16 large uncooked shrimp (prawns)—peeled and deveined
? red pepper (capsicum)—diced
1 zucchini (courgette)—diced
? cup frozen peas—defrosted
2 cloves garlic—minced (crushed)
3 cups cold cooked long-grain rice (preferably left to cool in the fridge overnight)
MIX together the soy sauce, oyster sauce and sesame oil in a small bowl.
HEAT a wok or large frying pan over a high temperature then add 1 tablespoon of the oil.
ADD the shrimp and stir-fry for 2 minutes.
REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the red pepper and stir-fry for 1 minute.
ADD the zucchini and stir-fry for 2 minutes.
ADD the peas and garlic and stir-fry for 30 seconds.
ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well.
ADD the sauce mixture and stir-fry for 2 minutes.
ADD the cooked shrimp and toss to mix and heat through.
hope these help. enjoy. YOUNG JEWEL FRIED RICE (YEUNG CHAU CHOW FAAN)
4 c. Hot cooked rice
1 c. Diced roast pork*
1 c. Diced cooked shrimp
1 c. Diced cooked chicken*
2 c. Fresh bean sprouts
2 Scallions, chopped, including green ends
1 c. Shredded lettuce
2 Eggs, slightly stirred
1/4 tsp. Ground pepper
1 tsp. M.S.G.
1/4 c. Soy sauce
1/4 c. Vegetable oil
*For Shrimp Fried Rice, omit chicken and pork.
Mix together pepper, M.S.G. (monosodiumglutamate) and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve.
Substitutions and Variations: If the fresh bean sprouts can not be obtainable in your area you may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
NOTE: We like Kikkoman's Soy Sauce