SHRIMP FRIED RICE

I have a great Fried Rice recipe…so, adding shrimp (or chicken) is a no-brainer.

The biggest bit of advice I can offer is to cook your rice the day before. Spread it on a sheet pan, and put in the fridge overnight. It also helps to add a few things to the rice when cooking it. The rice recipe is below as well.

INGREDIENTS:

For the rice:

• 1 heaping cup jasmine rice

• 1 3/4 cups low sodium chicken broth

• 1 tsp soy sauce

• 1 garlic clove, smashed

• 1 green onion, cut into 4 pieces

For the shrimp fried rice:

• 1/2 pound (21-25) shrimp, about 10, peeled, cleaned

• Canola oil

• 1/4 cup shallots, diced

• 4 garlic cloves, peeled, diced

• 1/4 tsp red pepper flakes

• 2 eggs, beaten

• 1/4 cup frozen peas (opt)

• 1/4 cup cooked diced carrots )opt)

• 2 tbsp soy sauce

• 2 tsp sesame oil

• 2 tsp fish sauce

• 1 tsp sugar

• 1/8 tsp MSG

• 1/4 tsp white pepper

• 3 green onions, chopped

DIRECTIONS:

For cooking the rice:

• Place all the rice cooking ingredients in a medium saucepan with 1 3/4 cups of water. Bring to a simmer and stir for 1 minute. Place the lid on the pan, turn off the heat, and let it sit for 6 minutes. Using a fork, fluff the rice. Return the lid and let it sit another 8 minutes or so. When it’s done, place the rice on a sheet pan and remove the garlic clove and the green onions. Place in the fridge overnight, uncovered.

For the fried rice:

• In a small bowl, mix the soy sauce, fish sauce, sesame oil, and sugar and stir to combine

• Make sure the shrimp are completely dry using a paper towel. Season lightly with salt.

• Heat your wok over high heat and add 2 tbsp of canola oil. When the oil is smoking, remove and discard the oil.

• Add 1 tbsp of canola oil then add the shrimp and let it cook for 1 minute then turn over and cook another 30 seconds. Remove the shrimp to a small bowl and set aside.

• Add 1 tbsp of canola oil to the wok then add the shallots and garlic and stir fry for 1 minute.

• Add the beaten eggs and stir fry for 30 seconds. Add the red pepper flakes.

• Push everything to the edges and add 2 tbsp of canola oil to the center. Add the cooked rice and stir fry for 2 minutes or so.

• Add the green onions, peas and carrots (if using) and the cooked shrimp back to the wok and stir fry for 1 minute.

• Add the sauce and start tossing to combine.

• Add the white pepper and the MSG and toss.

• Serve immediately.