Shrimp Fried Rice
The key ingredient, as the name suggests, is shrimp. These small, sweet, and tender crustaceans infuse the fried rice with their unique flavor, providing a delectable seafood twist to the classic dish. While shrimp is the star, variations of the recipe may include other proteins like chicken, beef, or tofu to cater to different preferences.
Shrimp Fried Rice
The key ingredient, as the name suggests, is shrimp. These small, sweet, and tender crustaceans infuse the fried rice with their unique flavor, providing a delectable seafood twist to the classic dish. While shrimp is the star, variations of the recipe may include other proteins like chicken, beef, or tofu to cater to different preferences.
Ingredients
- 350 g Shrimp small size peeled and deveined
- 1 whole Red onion chopped
- 5 cloves Garlic chopped
- 4 pcs Celery stalks diced
- 3 tbsp Sesame oil
- 1 tbsp Dark soy
- 1 whole Carrot medium size Diced
- 2 tbsp Soy sauce
- Salt and pepper to taste
- 3 Plates Cooked rice
Instructions
- In Medium high heat saute garlic in 2 tbsp oil until the garlic released the aroma
- Add the rest of the vegetables and continue to saute until partially cooked Diced carrots, diced celery, and diced onions continue to saute until evenly coated with oil.
- Add the sesame oil and continue to saute Increase the temperature a little as you start adding oil and other ingredients
- Add the shrimp and stir until evenly cooked Continue to saute until all mixed ingredients cooked
- In a bowl combine 2 tbsp of light soy and 1 tbsp of dark soy.Add the sauce and mix until the dark color spreads evenly into the vegetables and shrimp In swirling motion add the mixture and continue to saute/stir until until the color spreads evenly
- Add the three plates of rice one at a time If no leftover rice is available, newly cooked rice can also be used, here's how This method really works with jasmine rice Wash 4 cups of rice until the water looks clear Using both hands grab a handful of rice scrub the rice and repeat until starch wash away, It is important to clear the water from starch as the starch is the main reason why the rice is so sticky is at least by clearing the water will help the rice to not so lumpy and sticky Change the water and repeat the process Drain all the water and add exactly 4 cups of water and cooked in a rice cooker Once the rice is cooked it is important to loosen it by scooping it out on a plate and spread to release the steam and stop the cooking process Portion the rice into one serving per plate times 3 This will give 4 servings including the mixed vegetables Continue to mix until the color evenly spread to the ingredients Using a spatula or spoon squeeze the lump of rice
- Season with salt and freshly cracked pepper Garnish with chopped green onion
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Shrimp Broccoli
The main ingredients – shrimp and broccoli – each add something special. Shrimp's got a gentle, sweet flavor and is packed with good stuff like protein, omega-3s, and nutrients that are real important for the brain and heart and broccolis got crunch plus fiber vitamins, and minerals like vitamin C. When you mix 'em up in a hot wok with some oil, soy sauce, garlic and ginger, you get an explosion of textures and flavors. The shrimp gets seared and juicy while the broccoli gets a little char but stays crisp. Every bite is a party in your mouth. Just be careful not to overload on the oil or salty soy sauce and youve got yourself a nutritious dinner winner.
Ingredients
- 200 g Shrimp, peeled and deveined
- 5 stalks Green onion
- 5 cloves Garlic
- 2 tbsp Oil
- 1 1/2 tbsp soy sauce
- 1 tbsp Dark soy or oyster sauce or both
- 1 tbsp sesame oil
- 1 tbsp Cornstarch
- 1 Average size Broccoli
- ½ cup Water
Instructions
- Gather all the vegetables needed by carefully selecting quality ingredients Fresh green broccoli without any yellow color would be the best optionBroccoli, garlic and green onion
- Chop green onion and separate the half-white part to be used for the initial sauteCut the white part of the green onion as well as the green to be used for garnishing at the end
- Slice the Brocolli into florets evenly, cut in the middle if the size of the florets is too bigCutting/slicing broccoli diagonally at the stem and an even sizes will cook properlyand add an appetizing plating appearance
- In a bowl mix soy sauce, sesame oil, oyster sauce, cornstarch, and a cup of water then mix, Can use this step in the same pan at the end if extra sauce is needed
- Saute garlic in oil until the aroma releases, add the shrimp, season with salt and pepper then set aside.Peel the garlic and slicing it into thin pieces is the quickest A Garlic squeezer is much better if not an expert in chopping garlicIn some other parts of Asia like the Philippines, we like browning the garlicand add it as part of our condiments
- Add the desired size peeled and deveined shrimp and continue to saute until cooked seasoned with salt and pepper and set asideSqueeze a lemon is also suggested if available
- Start cooking the broccoli saute for 2 minutes and add half a cup of water then cover and let the steam cook the broccoliSteam or blanching the broccoli ahead of time is also an optionSome microwave it for at least 2 minutes
- Add the mixed sauce to the pan and constantly mix to avoid curdling. Adjust with a little amount of water if the sauce turns out too thickCan use this step in the same pan at the end if extra sauce is needed
- Once the desired consistency of the sauce is reached add the shrimp and continue to saute until cookedMake sure all the shrimp is totally cooked before transferring to a plate
- Season with salt and pepper and garnish with chopped green onion
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