Shrimp Fried Rice
By
Beth Pierce
@smalltownwoman
6
Ingredients
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1pound medium-large fresh shrimp 21-25 count peeled, tails removed and deveined
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1/4 tspchinese five spice (optional but recommended)
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2 Tbspvegetable oil
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2 tspsesame oil
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2large carrots peeled and finely chopped
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1 1/4 cfrozen peas
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3cloves garlic minced
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1 tspfresh grated ginger
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3green onions chopped
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3large eggs
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4 crice cooked and chilled
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4 Tbsplow sodium soy sauce
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·salt and pepper
How to Make Shrimp Fried Rice
- Sprinkle dried shrimp on both sides lightly with Chinese Five Spice.
- Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in heavy skillet or wok over medium high heat. Add shrimp and cook until pink flipping halfway through the cooking process; approximately 1-1 1/2 minutes per side. If necessary work in batches. Plate, cover and keep warm.
- Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in heavy skillet or work over medium high heat. Add chopped carrots and cook for 2-3 minutes; stirring several times. Add peas and cook for 1-2 minutes; stirring a couple of times. Add garlic, ginger and green onions; cooking for 30 seconds. Push the veggies to the side of the pan. Add eggs and cook to scramble. Remove all of that to a plate, cover and keep warm.
- Add 1-1 1/2 cups cold rice to skillet over medium high heat in even layer. Sprinkle with 1-2 tablespoons soy sauce. Cook undisturbed for 2-3 minutes; flipping halfway through the cooking process. Work in batches, plating, covering and keeping warm after each batch.
- Bring everything back to the skillet and heat on low for about 1-1 1/2 minutes stirring several times. Season with salt and pepper to taste.