VEGETABLE SHRIMP FRIED RICE
Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.
Provided by Kozmic Blues
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet or wok, heat oil over medium high heat.
- Add some of the grated garlic and ginger for 30 seconds.
- Next add shrimp and cook quickly until they turn pink.
- Remove and set aside.
- If needed, add a little more canola oil to wok.
- Add beaten eggs.
- I swirl the wok to coat the bottom with the egg.
- It will cook very quickly.
- Once eggs are set, you can chop them up smaller pieces.
- Then remove from the pan and set aside as well.
- Again if needed, add a little more canola oil to the wok.
- Add the rest of the grated garlic and ginger.
- Then add the pea pods and green onion and cook for about 1 minute.
- Splash in some of the soy sauce and sesame oil.
- Mix with vegetables.
- Add rice and cooked egg.
- Toss quickly to mix rice with soy sauce.
- Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- Fold bean sprouts into warmed rice, for about 30 seconds.
- Add shrimp, top with some scallion, and serve.
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Muhammad Ahamad
[email protected]This is a great recipe for using up leftover shrimp.
Ashraf Jaan
[email protected]I've made this dish several times now and it's always a hit with my family and friends.
fazal ameen ameen
[email protected]This is the perfect dish for a weeknight meal. It's quick, easy, and delicious.
Uhozabe Gloria
[email protected]I love that this recipe uses fresh vegetables. It makes the dish so much more flavorful.
Sergei Campbell
[email protected]This is a great recipe for a quick and easy meal.
Mer Mat
[email protected]I highly recommend this recipe to anyone who loves shrimp fried rice.
Prosanto Dass
[email protected]This dish is so flavorful and satisfying. I love the combination of shrimp and vegetables.
Shoaib Vijhlana
[email protected]I've tried many vegetable shrimp fried rice recipes, but this one is by far the best.
OT74EVER
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the results were amazing.
Shash Kant
[email protected]This is the best vegetable shrimp fried rice I've ever had. The flavors are incredible.
yasub ghimire
[email protected]I love how easy this recipe is to make. I can have dinner on the table in under 30 minutes.
rabnawaz pakhraal
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Nabeel Tariq
[email protected]I've made this dish several times now and it's always a hit. The shrimp and vegetables are cooked perfectly and the rice is fluffy and flavorful.
Johan Bekker
[email protected]This is my new favorite fried rice recipe! It's so easy to make and the results are always amazing.
Reza Uil
[email protected]I made this for a party and it was a huge success! Everyone loved it.
Saad Aman
[email protected]I'm not a big fan of shrimp, but this dish was delicious! The vegetables were fresh and flavorful, and the rice was cooked just right.
MATHS CENTRE
[email protected]This vegetable shrimp fried rice was a hit with my family! The flavors were amazing and the rice was cooked perfectly. I will definitely be making this again.