Shrimp Fried Rice Beef Dishes New China

Shrimp Fried Rice was one of the most popular fried rice dishes in my parents' Chinese takeout restaurant. People would order Shrimp Fried Rice by the quart, and information technology seemed like we were e'er peeling shrimp to keep upwards with demand. And so popular was the dish that nosotros pre-boiled ten pounds at a time!

As a contrast to that, Pork Fried Rice was the almost pop dish upward in the Catskills. Perchance considering summer vacation customers loved the pairing of Pork Fried Rice with Shrimp with Lobster Sauce—made with colossal shrimp—aslope their Polynesian Chicken. Who knows?

What Kind of Shrimp to Use for Fried Rice

For this fried rice recipe, we're saving our jumbo-sized shrimp for another solar day and, instead, are using medium-sized shrimp.

I'm sure you don't demand me to tell y'all that in Chinese takeout restaurants, the shrimp are usually smaller (70 to xc size), with college end restaurants serving the more than expensive large or jumbo shrimp (sixteen to 20 size).

In case you're wondering, I picked up during my summers in the kitchen that these measurements are called "the count" because they indicate how many shrimp are in a pound.

The Color of Fried Rice

Another aspect of this Shrimp Fried Rice worth calling out is the evolution of the color of fried rice. Years ago, when my parents commencement came to the US, the fried rice was dark brown, due to the mixture of dark and light soy sauce and thick soy sauce. Thick soy sauce has molasses added and, well, every bit the name suggests, is very thick and night.

But it went out of faddy at some point, perchance because not anybody liked the hint of the molasses flavor. Restaurants started using xanthous food coloring equally a color agent, giving fried rice that familiar light yellow tint.

Our Shrimp Fried Rice recipe utilizes a blend of soy sauces and turmeric to achieve a balance of natural color and flavor that somehow manages to make the rice more than delicious!

Practice Y'all Have to Use Cold Leftover Rice?

The short answer is no.

When information technology comes to fried rice, leftover white rice works nicely, only what if you don't accept any leftover rice? Practice you laissez passer on your craving for fried rice that day?

Nosotros say no! Don't deny yourself food cravings. Life is likewise short for that nonsense.

This is where working in the restaurant business comes in handy. Restaurants, of course, have to pre-cook the rice for fried rice dishes. Otherwise, imagine how inefficient it would be!

For this recipe, nosotros pre-cook the rice with soy sauce, seasonings, and slightly less water to yield fresh-cooked rice—each private grain perfect and ready to get into Shrimp Fried Rice! Your days of wondering near how to brand good takeout-style Shrimp Fried Rice are over. Let'due south cook!

Shrimp Fried Rice Recipe Instructions

First, wash the jasmine rice, and cascade off the excess h2o. Combine the tuckered rice with i ½ cups water, the dark soy sauce, light soy sauce and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker!

If y'all have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Bank check out our Chinese Cooking Tools page for more information and some useful links to products.

When the rice is cooked, fluff information technology with a fork or rice paddle. You will see that you at present have a nice compatible golden dark-brown rice. You can utilize this rice fresh or refrigerate it, and use it the adjacent day. If y'all utilise cold refrigerated rice, you'll accept to intermission it up with your hands earlier cooking as well as add together a sprinkling of water and cover your fried rice when cooking to oestrus it through.

Now onto the "fried" portion of this fried rice. Estrus your wok over medium high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they're only cooked. Use your spatula to intermission up the large pieces into smaller chunks. You can get-go scooping them upward when they look like they are almost done, and put them dorsum into the same bowl you mixed them in. Fix aside. Yous will cook them once more in the rice.

Estrus the wok until only smoking, and spread i tablespoon oil around the perimeter of the wok. Spread the shrimp out in a unmarried layer, and allow them sear for 20 seconds.

Stir fry the shrimp until opaque, transfer them back to their bowl, and set up bated. Again, they'll become cooked once again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are ordinarily pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each lodge, which makes the process get quickly and smoothly, only at home, searing the shrimp definitely makes for meliorate flavour!

With the wok over medium high heat, add the tertiary tablespoon of oil, and sauté the onions until translucent.

Add the rice, using your metal wok spatula to flatten and break upwardly any remaining clumps. If the rice is common cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take well-nigh 5 minutes, or sprinkle a tablespoon or two of h2o around the rice, lower the oestrus slightly, and comprehend for 1 minute to let the steam do some of the piece of work.

Once the rice is warmed (this is very important or the sauce volition not mix as well and the color of the rice will not be as uniform), add the salt, carbohydrate, sesame oil, and freshly footing white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings. The rice should exist hot by this time. At present add together the shrimp and snow peas, and stir fry for another 30 seconds.

Add the eggs and scallions and proceed stir-frying the rice for another 30 seconds.

Gather all of the rice into the middle of the wok to let the sides of the wok heat up.

Later about 20 seconds, spread the Shaoxing wine around the perimeter of the wok, and stir-fry for some other 20 seconds.  This step gives that little extra wok hei that you gustation when y'all go fried rice from a good Chinese restaurant!

Plate and serve your shrimp fried rice – simply similar from your favorite restaurant!

Prep: 30 minutes

Melt: ten minutes

Total: 40 minutes

For the dish:

• ▢ iii tablespoons canola oil (divided)
• ▢ 2 eggs (browbeaten)
• ▢ 12 ounces shrimp (340g, 51 to sixty size, peeled and deveined)
• ▢ 1 medium onion (diced)
• ▢ ¼ teaspoon salt (or to gustatory modality)
• ▢ ¼ teaspoon sugar
• ▢ ¼ teaspoon sesame oil
• ▢ ¼ teaspoon ground white pepper
• ▢ 1 loving cup snowfall peas (chopped)
• ▢ i scallion (chopped)
• ▢ ane tablespoon Shaoxing vino

• First, wash the rice, and cascade off the excess water. Combine the drained rice with 1 ½ cups h2o, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Melt the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you accept non purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.

• When the rice is cooked, fluff information technology with a fork or rice paddle. You will come across that you now have a nice uniform golden brown rice. You tin use this rice fresh or refrigerate it, and use it the adjacent day. If you utilise cold refrigerated rice, you'll accept to break information technology upwards with your easily before cooking as well as add a sprinkling of water and encompass your fried rice when cooking to heat it through.

• Now onto the "fried" portion of this fried rice. Rut your wok over medium high heat. Add ane tablespoon of oil, and add together the eggs, scrambling them until they're just cooked. Use your spatula to intermission up the large pieces into smaller chunks. You tin can get-go scooping them upward when they look like they are almost done, and put them back into the same basin you mixed them in. Set aside. You will melt them again in the rice.

• Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and permit them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set bated. Again, they'll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process get quickly and smoothly, only at home, searing the shrimp definitely makes for ameliorate flavor!

• With the wok over medium high heat, add the 3rd tablespoon of oil, and sauté the onions until translucent.

• Add the rice, using your metal spatula to flatten and break upwards any remaining clumps. If the rice is cold from the refrigerator, go on stir-frying until the rice is warmed up, which will take most 5 minutes, or sprinkle a tablespoon or two of h2o effectually the rice, lower the heat slightly, and cover for one minute to let the steam exercise some of the piece of work.

• Once the rice is warmed (this is very important or the sauce will not mix as well and the color of the rice volition not be as uniform), add together the salt, sugar, sesame oil, and freshly ground white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings. The rice should be hot by this fourth dimension. Now add together the shrimp and snow peas, and stir fry for some other 30 seconds.

• Add the eggs and scallions and continue stir-frying the rice for another 30 seconds. Assemble all of the rice into the middle of the wok to permit the sides of the wok oestrus upwards. After about xx seconds, spread the Shaoxing vino around the perimeter of the wok, and stir-fry for another twenty seconds. This step gives that picayune extra wok hei that yous taste when you become fried rice from a practiced Chinese eating house!

• Plate and serve!

Calories: 583 kcal (29%) Carbohydrates: 80 m (27%) Protein: 29 g (58%) Fatty: fifteen g (23%) Saturated Fat: 2 g (10%) Cholesterol: 296 mg (99%) Sodium: 789 mg (33%) Potassium: 303 mg (9%) Cobweb: 2 g (eight%) Saccharide: three g (3%) Vitamin A: 415 IU (viii%) Vitamin C: 20.8 mg (25%) Calcium: 181 mg (18%) Iron: 3.8 mg (21%)

nutritional info disclaimer

TheWoksofLife.com is written and produced for informational purposes but. While we do our best to provide nutritional information every bit a general guideline to our readers, nosotros are not certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators too provide different results, depending on their sources. To obtain accurate nutritional data for a recipe, utilise your preferred nutrition estimator to determine nutritional information with the actual ingredients and quantities used.

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