Shrimp Fried Rice
Maître Africook
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Cold cooked rice fried with shrimp, peas, egg, garlic, ginger and soy sauce. No country is claimed, and the page sits in Worldwide Recipes. That classification needs explaining, because the source disagrees with it. It is filed under Southern African Recipes and asserts that "the method of preparation for this African shrimp fried rice is absolutely different from any other variety including that of the Chinese people." The ingredient list does not bear that out. Soy sauce, ginger, garlic, peas and scrambled egg folded through cold rice is a standard Chinese-style fried rice, there is no palm oil, no bouillon cube, no scotch bonnet, no fried rice spice, none of the markers that make Nigerian or Ghanaian fried rice genuinely distinct. Those dishes exist and are on this site; this is not one of them. What the source gets right is the technique, and it is the only thing that really matters in fried rice. Cold leftover rice has dried out at the surface and lost the moisture that makes fresh rice clump. Fresh rice, however good, fries up mushy. The other correct instruction is cooking the egg first and setting it aside. Scrambled into the rice it disappears; cooked separately and folded back in, it stays in distinct pieces.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Warm 2 tablespoons of the canola oil in a large non-stick skillet or wok. Pour in the eggs and cook to scramble, turning as needed. Take them out and set aside, cooked separately they stay in distinct pieces rather than disappearing into the rice.
Pour in the remaining oil and cook the garlic, ginger and onion for 3 minutes, turning intermittently.
Tip in the shrimp and cook over medium-high heat for about 3 minutes.
Put in the peas and cook for about 2 minutes, until the vegetables begin to soften.
Tip in the cold rice and the soy sauce, season evenly with salt and pepper, and turn everything through to combine. Cook for about 3 minutes.
Fold the eggs back in and cook for a further minute.
Serve hot.
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