21 January 2009

Request: Shrimp Fried Rice


I bought a wok a while back, after Jacquie told me she was craving some fried rice. Now, fried rice is very simple to make and the taste is wonderful, so I wasn't late to oblige. It's not the healthiest of meals, perhaps, but I don't always care that much about that.

This is for Stassney, who requested a fried rice recipe the other day. Enjoy!

Shrimp Fried Rice

1lb shrimps
1 sweet onion (yellow onion is fine as well)
4 cloves garlic
1 large head of broccoli
1 cup uncooked white rice
3 eggs
1 bunch scallions (green onion)
dark soy sauce

cooking oil
salt
black pepper

Start by boiling the rice. The Uncle Ben's I used said "2 1/4 cup water for 1 cup of uncooked rice" and I used just around 1 1/2 cups of water. You do not want to overcook the rice. Once it's finished, let cool and place in the fridge. You want it to be completely cold before putting in the fridge, to avoid spoiling other food in there - you can do this many hours in advance as long as you cover the cooked rice.

Peel the shrimp. Add a little cooking oil to the wook and put on the stove over medium high heat. Add shrimp, fry until just pink. Remove from wok. Add more oil if necessary to fry the vegetables.

Dice the onion, mince the garlic and cut the broccoli into (roughly) half-inch pieces - or larger if you like that sort of thing. Fry the vegetables for about 5 minutes over medium high heat, or until they start to get softer and the onion is becoming translucent. At this point, add the three eggs and stir until they have scrambled in the pan. (Jacquie thinks the egg pieces get too small by doing this, so she has me scramble them in a separate pan and add them to the wok at this point.)

Next, put a few tablespoons of cold water in the rice, stir it to make sure it's loose and add to the wok. Add a few dashes of soy sauce and pepper, and salt to taste. Stir frequently until rice is getting warm and everything is covered by the soy sauce. Add the shrimp and the finely chopped scallion to the pan, cook and stir for another couple of minutes. Serve immediately in a bowl.

This will keep in the fridge for 3-4 days, but is best eaten right away.

2 comments:

  1. Thank you! =)

    I might be able to make this now, but I may still have problems with overcooking the rice. Ha ;)

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  2. Mmm, one of my favorite meals.

    ReplyDelete