Shrimp Fried Rice

Shrimp Fried Rice

INGREDIENTS

Rice

  • 1 cup uncooked white long grain rice, see notes.
  • 2 cups chicken broth

Sauce

  • ¼ cup soy sauce
  • ¼ cup chicken broth
  • 1 tablespoon honey, can sub brown sugar
  • 1 teaspoon hot sauce
  • ½ teaspoon sesame oil, optional
  • 1/8 teaspoon ground ginger

Stir Fry

  • 1-2 tablespoons peanut oil, can sub olive or canola
  • 1 lb. uncooked shrimp, see notes
  • ¼ teaspoon paprika
  • 1 tablespoon butter
  • 2 eggs, whisked very well
  • ½ cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • ¾ cup frozen peas
  • ¾ cup frozen carrots
  • 3-4 green onions, diced
Preparation time:

45 minutes

Portions: 6
Difficulty: Alta

RECOMMENDED HUDSON PRODUCTS

Stainless steel wok
Shrimp Fried Rice

Instructions

Prepare the Sauce/Marinate the Shrimp

  • Combine the sauce ingredients.
  • Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. Sprinkle with paprika.
  • Place the shrimp in a medium bowl and add 2 tablespoons of the sauce mixture to it. Toss to coat and set aside.

Cook the Rice

  • Add chicken broth to a saucepan and bring it to a boil. Add the rice and submerge it into liquid. Bring back to a boil and cover the pot. Reduce heat to a gentle simmer (I put my heat on medium-low), and let it steam for 15 minutes. Check on it, if the liquid is gone and the rice is cooked, turn heat off. If not, simmer 5 more minutes.

Scramble the eggs

  • Melt the butter over medium-low heat and add the whisked eggs. Cook/scramble until just cooked through, then remove and set aside. 

Stir Fry

  • Add the oil to a wok over medium-high heat. Once heated, add the shrimp. Cook for about 1 minute + 20 seconds per side. Tilt the wok to transfer the shrimp onto a plate. Note that they’ll cook a little bit more as they sit, and again when added back to the skillet.
  • Reduce heat to medium and add the wine. Use a spatula to “clean” the bottom and sides of the wok and let the liquid reduce by half, about 3-4 minutes.
  • Add the onions and cook for 2-3 minutes. Add the garlic, peas, and carrots (it’s okay if the veggies are still frozen) and cook for 1 minute.
  • Add the cold rice and the remaining sauce. Increase heat to medium-high and toss continuously for about 3 minutes, until the rice is brown from the sauce and most of the liquid from the sauce is absorbed.
  • Reduce heat to medium and add the shrimp, eggs, and green onions and toss to coat and heat through. Remove from heat and serve!

TIPS

  • Dry Rice is Key: Cold, dry leftover rice works best for fried rice. If cooking it fresh, you'd ideally lay it on a tray for a few hours (or cover and store overnight) before frying. Dry rice absorbs the sauce while remaining crisp.
  • If using leftover rice, you'll need 3 cups for this recipe.

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