Best 3 Shrimp And Egg Fried Rice Recipes
**Shrimp and Egg Fried Rice: A Flavorful and Versatile Dish**
Shrimp and egg fried rice is a classic Chinese dish that is loved by people of all ages. It is a quick and easy meal to make, and it is also a great way to use up leftover rice. This versatile dish can be made with a variety of ingredients, so you can easily customize it to your own taste. Whether you like your fried rice mild or spicy, with lots of vegetables or a little bit of meat, there is a recipe out there that is perfect for you. In this article, we will share three of our favorite shrimp and egg fried rice recipes. The first recipe is a basic shrimp and egg fried rice that is perfect for beginners. The second recipe is a spicy shrimp and egg fried rice that is sure to wake up your taste buds. And the third recipe is a vegetable shrimp and egg fried rice that is packed with healthy vegetables. So, what are you waiting for? Let's get cooking!
SHRIMP AND EGG FRIED RICE
This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
- Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
- Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
- When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
- Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.
SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE
Steps:
- Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
- Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE
This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!
Provided by Scoutie
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
- Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
- Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
- Put the pan back on the heat and coat with 2 tablespoons of oil.
- Add the garlic and saute gently until fragrant.
- Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
- Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
- Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
- Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
- Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
Tips:
- Cook the rice the day before. This will help it to fry up better and prevent it from becoming mushy.
- Use day-old rice. Freshly cooked rice is too moist and will make the fried rice gummy.
- Use a well-seasoned wok or large skillet. This will help to prevent the rice from sticking and burning.
- Heat the wok or skillet over high heat. This will help to create a nice sear on the rice and prevent it from becoming mushy.
- Add the rice to the wok or skillet in batches. This will help to prevent the rice from clumping together.
- Stir the rice constantly. This will help to prevent it from burning and to ensure that it cooks evenly.
- Add the eggs and shrimp to the wok or skillet towards the end of cooking. This will help to prevent them from overcooking.
- Season the rice to taste with soy sauce, oyster sauce, and white pepper. You can also add other seasonings, such as garlic powder, onion powder, or ginger powder, to taste.
- Serve the fried rice immediately. It is best when it is hot and fresh.
Conclusion:
Shrimp and egg fried rice is a delicious and easy-to-make dish that is perfect for a quick and easy meal. By following these tips, you can make the best shrimp and egg fried rice possible. So next time you're looking for a quick and easy meal, give this recipe a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #main-dish #rice #seafood #asian #chinese #shrimp #stove-top #one-dish-meal #stir-fry #pasta-rice-and-grains #shellfish #equipment #number-of-servings #technique
You'll also love
