This shrimp fried rice recipe is very easy and super flavorful. You will need day old cooked rice for this recipe. I used brown rice but you can use white if you prefer. Brown rice tends to be mushy.
We will be dredging the shrimp in cornstarch and spices which will create a light crust on them and make them extra special.
This rice can be made with any veggies you like. You can use carrots, string beans, snow peas, snap peas, broccoli, peas, corn and bean sprouts among others. This is a great way to use little bits and pieces of veggies that one might have left over in the fridge.
As always, when cooking shrimp make sure that the black vein on the back has been removed. This is the intestine and it is gritty and tastes bad so please don’t ruin your beautiful meal. Also make sure not to overcook the shrimp. You only need to cool it for a couple of minutes. Remember you will be adding it back to the final dish and heating it again which will cook it a little longer. If you over cook the shrimp it will be rubbery and you will ruin it.
Finally, when making meals like this one make sure that you have all your ingredients ready before you start cooking it. This cooks fairly quickly and you will not have time to prep things once you start. Make sure you are corking at high heat and that the oil you use has a high smoking point. Do not use olive oil.
Here is what you are going to need for this delicious shrimp fried rice recipe:
½ tsp. salt
½ tsp. ground black pepper
1 TBS cornstarch
a pinch of Chinese Five Star Spice – optional
12 large peeled and deveined shrimp — halved (or 24 small ones)
2 TBS vegetable oil
3 scallions chopped — dark, light and white parts
4 garlic cloves – minced
1 TBS minced fresh ginger root
4 cups day old cooked brown rice (2 uncooked)
1 cup of mixed small cubed or chopped veggies such as carrots, peas, corn, snap peas, snow peas, Napa cabbage or broccoli
1 TBS soy sauce
Mix the salt, pepper , Chinese five spice and cornstarch in a small bowl and mix well. Sprinkle over the shrimp and mix to coat completely.
Heat a wok with 1 TBS oil until smoky. Add the shrimp and cook for 2 to 3 minutes until it changes color. Do not overcook it – if anything under-cook it a bit. Remove it to a plate.
Add a half TBS of oil to the wok and heat. Add the scallions, garlic and ginger and cook for 2 to 3 minutes, stirring constantly. Add the rice and spread out in the wok so it dries a bit. Cook for a couple of minutes.
Add the veggies and mix well. Cook for another minute or two. Make a well in the middle and add the remaining half TBS of oil. Add the egg and allow it to set. Scramble it.
Add the soy sauce and mix it into the rice with the scrambled egg. Return the shrimp to the wok and mix everything well. Cook for one or two minutes and serve.
CALORIES 241.32; FAT 9.15 grs (sat 1.37; mono 4.92; poly 2.28); PROTEIN 7.59 grs ; FIBER 2.14 grs; CARBS 32.47 grs; CHOLESTEROL 50.03 mg; IRON 1.01 mg; SODIUM 739.76 mg; CALCIUM 40.05 mg