Pages

Friday, August 26, 2011

The Perfect Shrimp Fried Rice

Shrimp Fried Rice


Ina Garten is one of my favorite Food Network Chefs, besides Giada.  If you follow Ina’s shows, you’ll know that she always prepare a special chicken dish for her husband when he returns home every Friday, from a week-long of work, away from home.  So, I guess her husband really loves chickens and never gets bored of it.   The trick is, Ina always put a new twist onto the same old chicken dish.  So, each dish looks and tastes like a new and exciting one.  My husband had a special dish that I always prepare on Friday too, it’s fried rice.   Oh yes, you can put millions of twists on a basic fried rice and I guaranteed you’ll never get bored of it as well.

Shrimp Fried Rice

There are a few basic ingredients that always appear in the traditional fired rice recipe.  The rest if the ingredient lists are really up to your imaginations.  Plus, you can use up whatever ingredients you have left in your fridge.  That’s what make fried rice so much fun to eat and prepare.  And what a nice way to clean up the fridge, too!  There are a few basic techniques and tricks you need to follow in preparing the fired rice that will yield success on your finished dish every single time. 

Shrimp Fried Rice

First thing first, the basic ingredients.  They are, of course, the rice (I used brown rice here, you can use white, jasmine, or what ever you have on hand), eggs, onions, mix vegetables, meat or seafood (if you’re not vegetarian), and green onions.

Eggs for Shrimp Fried Rice

Special equipment needed: a wok.  Or, a frying pan that is big enough to hold all the ingredients all at one.  Although you cook each ingredient separately, they all join into the "pool" at the end.  A big enough wok/pan will ensure easy stirring and no spilling.

Another important tips is to have all the ingredients ready and on stand-by before we start heating the wok.  This is a rather fast cooking dish, like most Chinese stir fry.  You won't have much time to chop up ingredients after your wok is heated.

First, cook the scrambled eggs and break them up into bit size pieces.

Eggs for Shrimp Fried Rice

Next, Kielbasa (polish sausage), hahaha...I know that's not a typical Chinese cuisine ingredient.  But that's what I have in the fridge, and to the wok it goes.  You can definitely use Chinese sausage if you want.  Brown them nicely to develop the flavor is the key.

Kielbasa for Shrimp Fried Rice

Up next, the onions.  I prefer the onions to have a little crunch in my rice.  So, I don't cook them until caramelized, just brown enough so the sweet flavor is developed.

Onion for Shrimp Fried Rice

Before you put the shrimps in, make sure the wok/pan is hot enough after the onions are removed from it.  If you're not sure, just heat the wok for a minute or two before putting the shrimps in.  Shrimps cook extremely fast and you definitely don't want to overcook them.

Shrimps for Shrimp Fried Rice

Next, the mixed vegetables. You can use fresh, canned or frozen ones.  If using frozen ones, defrost them ahead or they'll take a longer time to heat up.

Mixed Vegetables for Shrimp Fried Rice

Last but not least, the rice.  The secret is to use a day old rice when you want a perfect fried rice dish that each grain of rice is separated and not stick together (well, not a secret anymore now).  Same as the theory of using a day old bread to make french toast.  You want less moisture in the fried rice so they won't be soggy or sticky.  Now, here comes the debate of using soy sauce in the rice.  I never put soy sauce in my fried rice.  As the authentic fried rice shouldn't have soy sauce in it.  The best way to season the rice is to use oyster sauce (my top choice), chicken bouillon granulate, or kosher salt.  Maggi sauce would be a wonderful choice too, but you can serve that on the side and add as much or as little to your own taste.

Brown Rice for Shrimp Fried Rice

When the rice is heated through, everybody is back to the pool for a final stir.  Then season with white pepper and a dash of sesame oil.  Turn off the heat before you stir in the chopped green onions and you're done.

Shrimp Fried Rice

It's really easy to prepare and versatile.  If you follow these little tips, you'll have perfect fried rice every time.

Shrimp Fried Rice

Thank You all for all those sweet and lovely "Birthday" wishes from the previous post.  I truly appreciate your supports, feedback and suggestions you provided.  Since quite many of you requested to see more Asian, healthy and easy to prepare recipes, this Perfect Shrimp Fried Rice fits into all of those categories.  Yes, it is considered a healthy dish because you can control the amount of oil used to cook this dish, which is much less than those from the take-out places, and no MSG is used!  Who needs take outs when you can make this succulent and healthful fried rice so easily at home?  Not me.

If you haven't enter the Silicone Baking Mat (Silpat) and Vanilla Powder Giveaway yet, here's the link.  Good Luck.

This post is shared with:
Melt in Your Mouth Monday
On Menu Monday
Mingle Monday

25 comments:

  1. Yes! Yummy fried rice is the perfect dish to get those "extra" ingredients used to make something quick, easy and delicious. I usually would make more than enough rice, so that I would have the day old rice for fried rice on the following day. (Great for breakfast time too).

    Blessings & Aloha!
    I'm off today, so trying to catch up on some fun reading.

    ReplyDelete
  2. LOVE Ina too! probably my very favorite food network star of them all! I have yet to meet an Ina recipe I didn't like. Fried rice looks fabulous!

    ReplyDelete
  3. Fried rice - my fav!! Is Oyster Sauce that secret flavor that I love so much? I've always seen soy called for, but it's just not the right flavor. Wonderful post... will have to buy some oyster sauce and give this a try. Thanks!!

    :)
    ButterYum

    ReplyDelete
  4. Looks delicious! I always use frozen mixed vegetables when I make fried rice--so easy.

    The colors you have in this dish are great.

    ReplyDelete
  5. @ Butter Yum: Yes, authentic Chinese restaurants don't put soy sauce in fried rice. This is the brand of Oyster Sauce that I use.

    http://www.amazon.com/Lee-Kum-Kee-Premium-Oyster/dp/B00023T3J4/ref=sr_1_4?ie=UTF8&qid=1314394765&sr=8-4

    This brand got more than 1 kind of oyster sauce, make sure you get the "premium" one, tastes much better, especially when the flavor concentrated in the fried rice.

    ReplyDelete
  6. I just love fries rice (and of course bacon)!!! So many details, love this post!

    ReplyDelete
  7. That fried rice is just chock-full of goodness. Perfection in every bite. ;)

    ReplyDelete
  8. Amy, this looks so good! I'm glad to know about the Oyster sauce. (Question: I realize most soy sauce contains gluten but is oyster sauce gluten free?)

    Beautiful recipe!!!

    ReplyDelete
  9. I love fried rice and how versatile it is. So many yummies packed into one bowl. This is a must make dish. Craving this now. Great recipe.

    ReplyDelete
  10. That totally looks perfect. Now I will be obsessing over shrimp fried rice until I get some.

    ReplyDelete
  11. Beautiful blog!
    I love your recipes and presentation of dishes.
    I have added to your followers.
    If you want, come and visit me, you're welcome

    ReplyDelete
  12. @ Lorraine: I checked the ingredients on the Oyster Sauce bottle and it contains wheat flour so it's NOT gluten free. I wonder if there's a brand that is. Are you on a gluten free diet? I'll take a looks at other brands to see if there's one that is gluten free. Will let you know if I found one.

    ReplyDelete
  13. I love homemade fried rice! I've never made it with shrimp(?!?) and I love shrimp! A must make! Delish!

    ReplyDelete
  14. This friend rice lesson was so valuable!!! I have wanted to try to do fried rice and now I have the steps to make an amazing one. Thanks Amy...thought of you today because I made your Tangzhong bread recipe today and it came out wonderfully.

    ReplyDelete
  15. Oh Amy! This sounds so yummy! I think your tip about cleaning out the frig and using what you have left in it is brilliant! LOVING the Kielbasa. I am a great fan of it and think it would be delicious in a fried rice dish.
    Thanks for participating in ON THE MENU MONDAY with your oriental easy supper.
    Yvonne

    ReplyDelete
  16. I could eat this dish every week. My family loves loves fried rice and we eat it often. This looks just terrific.

    ReplyDelete
  17. this is gorgeous! my husband would love it, going to add it to my list - have a wonderful week Amy, stop by and visit me at mangiabella anytime!

    ReplyDelete
  18. How good does that look? As Ina would say. I frequently use smoked canadian bacon in my fried rice, but I love the idea of Polish sausage. The tip about soy sauce is new to me, I always finish with soy sauce and a bit of toasted sesame oil. I'll give the oyster sauce and/or Maggi sauce a try next time.

    ReplyDelete
  19. This looks delicious, Amy! Thank you for all of the step-by-step instructions and (shhhh) secrets :) I can't wait to try making fried rice using your method.

    ReplyDelete
  20. I make it often, we love it. I use pork, lots of it, and it is a meal in itself. I agree about the oil, I don't like it from the take out places, too greasy!
    Yours looks delicious! Thanks for stopping by!

    ReplyDelete
  21. That fried rice looks so tasty! Thanks for sharing, I can't wait to try making it myself!

    ReplyDelete
  22. Wow thanks for all the tips! I had no idea you were supposed to use day old rice lol

    ReplyDelete
  23. I must admit I'm not really a shrimp person, so I'll just take all your tips and substitute chicken lol

    ReplyDelete
  24. Gotta love ya... I have leftover snow crab, lobster and chicken from Valentine's Day. It was going the Alfredo pasta way until I read this.

    Thanks so much,

    JohnO

    ReplyDelete