Thursday, 15 December 2011

Shrimp Fried Rice

·         1 ½ cups uncooked white rice
·         ½ cup chopped onion
·         ¼ cup chopped green onion
·         ¾  cup frozen carrots and peas, defrosted
·         2 eggs beaten
·         1 ½ cup shrimp
(Peeled and deveined without tail)
·         1 cup fresh bean sprouts
·         ¼ tsp black pepper powder
·         1 tsp salt
·         4 tbsp soy sauce
·         3 tbsp vegetable oil
·         ¼ tsp sesame oil
            In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Allow rice to cool. In a bowl, toss the shrimp with the salt and pepper and marinate for 10 minutes. Heat a wok or large sauté pan on high heat and then add only 1 tablespoon of the cooking oil and swirl to coat pan. Cook the shrimp untouched, only by turning sides, for about one minute and then remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. Then dish out the eggs of the frying pan onto the same plate as the cooked shrimp. Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 2 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the onions and bean sprouts and stir fry for about 3 minutes. Then mix in the green onions and cook for about half a minute on medium heat. Add in the rice and stir well to mix in throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes.
Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again. Taste and add an additional 1 teaspoon of soy sauce if needed. Shrimp fried rice are ready. Enjoy!