Table of Contents
It is quite simple to prepare delicious quality shrimp Fried Rice in the comfort of your own house. This quick Shrimp fried rice has a terrific flavor that is not overbearing but is distinct in its own right.
How Does Shrimp Fried Rice Taste?
Rice has a moderate flavor on its own, but it has a great tendency for absorbing the flavors of the spices that are added to it. These spices make a significant difference in the overall flavor of the rice.
The shrimp especially will give your fried rice a somewhat salty, slightly sweet, and a bit of that savory/umami flavor that makes you want to come back for more. Shrimp tastes largely like fish, with a hint of chicken, and it can be crunchy depending on what the chef decides.
How To Prepare Shrimp Fried Rice
Do you have any left over cooked rice? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit is perfect for the recipe.
Don’t get it twisted: the method of preparation for this African shrimp fried rice is absolutely different from any other variety including that of the Chinese people.
Anything can go into this fried rice, usually a combination of veggies, beaten egg, and a protein such as the shrimp used in this recipe, or chicken or fish.
Using leftover cold cooked rice is one of the greatest ways to avoid mushy shrimp fried rice. The chilling causes the granules to harden up, making separation easier. If you don’t have any already cooked cold rice on hand, simply spread newly prepared rice in a pan and refrigerate it for a few hours before cooking.
What To Serve With Shrimp Fried Rice:
Shrimp Fried Rice
Ingredients
- 4 tbsp canola
- 1 lb medium-large shrimp cleaned
- 1 cup frozen peas
- 2 - 3 cloves garlic finely minced or pressed
- ½ tsp ground ginger
- 3 large eggs lightly beaten
- 4 cup cooked rice
- 1 onion
- 3 - 4 tbsp low-sodium soy sauce
- ½ tsp salt to taste
- ½ tsp black pepper freshly ground
Instructions
- To a large non-stick skillet or wok, add 2 tablespoons canola. Add the eggs and cook to scramble, stirring as necessary. Remove and set aside.
- Add the remaining oil, add the garlic, ginger, onion and cook for 3 minute, stir intermittently.
- Add the shrimp, and cook over medium-high heat for about 3 minutes.
- Add the peas and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the rice, soy sauce, evenly season with salt and pepper, and stir to combine. Cook for about 3 minutes.
- Add the eggs, cook for another minute.
- Serve hot.
Video
Nutrition
