Shrimp Fried Rice
I love shrimp fried rice. I will always pay the up-charge for it when ordering takeout. I love it so much that I needed it to be a main course, hence, this dish. I also love procrastinating, so making the rice in advance is just not my playbook.
In this recipe, we’re making the rice day-of and then drying it out to create the same texture as if it were day-old. The fresh ginger really brightens things up, as does the cilantro…don’t be scared, it belongs in there just as much as the shrimp. Secret ingredients? Fish sauce and sesame oil. Conclusion: subtle and fragrant and delicious, OH MY!
Shrimp Fried Rice Recipe
Two things lead me to create this dish: 1.) my obsession with shrimp fried rice and 2.) my lack of patience. If my craving for shrimp fried rice hits there is NO FUCKING WAY I'm gonna make rice and then wait at least a day to make this dish. There's a special place in my heart for take-out, but this dish is not the same. You'll see.
Tried this recipe?Tag @la_faguette_ on Instagram!
Ingredients
- 1 pound shrimp, peeled/deveined/cleaned
- 1 cup white rice, uncooked & rinsed (don't even think about using instant)
- 1 Tbsp milk
- 3 eggs, beaten
- ½ cup carrot, minced
- 1 Tbsp garlic, minced
- 1 Tbsp ginger, minced
- 1 Tbsp soy sauce
- ½ Tbsp fish sauce
- ¼ cup cilantro, chopped (less is fine, but I love this shit)
- ¼ cup scallion, chopped
- toasted sesame seeds, for garnish
- sesame oil, for finishing
Instructions
- Pat-dry shrimp. Toss them in a little EVOO, a pinch of your garlic and ginger, salt, and pepper. Set aside.
- Fill a medium pot ¾ of the way with water and bring to a boil.
- When it comes to a rolling boil, add rice, lower flame, and boil for about 10 mins. Start checking around the 7 minute mark for doneness. DO NOT OVERCOOK!!!
- Once done boiling, pour into strainer and immediately rinse with cold water until completely cool. Shake off any access water.
- Preheat oven to 225°F.
- Line a baking sheet with parchment paper and spread rice softly across surface. Try NOT to apply pressure.
- Bake for 25-30 mins. Start checking at the 25 minute mark. Rice should have a little bite to it.
- Meanwhile, while the rice is baking, set up your mis en place for all other ingredients.
- Then, season* a large frying pan or wok over medium heat.
- Add shrimp and cook just until they turn a peachy color and are no longer translucent. Always test one for doneness. Transfer to a dish and set aside.
- In a small bowl, add milk to eggs and scramble.
- Re-season pan and pour in eggs. Stir constantly until just under done. Transfer to a dish, break into small pieces, and set aside.
- Season pan again and add carrots. Cook for 2 minutes, stirring often. Add garlic and ginger and cook for 1 minute. Transfer to a dish and set aside.
- Crank up heat to medium-high and season one last goddam time. Add rice to pan and start stirring AS SOON AS it hits the surface. Cook just until heated through, stirring constantly. Add carrot/garlic/ginger mixture and cook for 1 minute.
- Then, add soy sauce, fish sauce, scrambled egg, and shrimp. Stir constantly until heated through, about 1-2 minutes.
- Remove from heat. Add to it ¾ of the cilantro, and ¾ of the scallion. Mix well, taste, and add more soy sauce if needed.
- Plate and garnish with remaining cilantro, scallion, some toasted sesame seeds, and a healthy drizzle of sesame oil.
- Buckle up and enjoy!
Notes
JUST THE TIPS!
1.) Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) Make sure your rice is rinsed so well. And you want wayyy more water in the pot than rice. This allows the rice to dance around in there and cook individually, avoiding any chances of sticking together.
3.) The reason for baking the rice is to dry it out. The goal is that ‘al dente’ texture you get from dried-out day(s)-old rice.
4.) *Seasoning your pan creates a (mostly) non-stick surface. Heat olive oil and a pinch of salt over medium heat. Just as the oil begins to smoke, take a paper towel (folded up tight) or rag and brush around the entire surface area of your pan, wiping out the salt. You may want to use tongs. Then, add more oil, swirl around (no paper towel or rag), and you’re ready to go!
5.) Feel free to add some frozen peas, or other tiny frozen veg, when you add the carrot mixture to your rice in Step 14.
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette !
69.) OMG DID YOU MAKE THIS?!?
Tag @la_faguette_ on IG and hashtag it #lafaguette ! Tried this recipe?Let us know how it was!
Equipment:
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