One thing I love and it’s fried rice! I am not a lover of rice but give me fried rice any day and I will eat it! This love for fried rice grew with me from a child. Sunday wouldn’t be Sunday if my mom didn’t make this “special” fried rice for lunch. She always made it in different ways, well actually, with different meats such as chicken, shrimp or chicken liver. The latter was my favorite as I would ensure that I get pieces of it in my rice. I can taste it now as I am typing! The crunch on the outside and then the softness on the inside! Yum! If only other people loved the chicken liver like me I would make it a staple buy at the meat shop when I go!
But back to my shrimp fried rice! I mean who doesn’t like shrimp? To have it in your fried rice to me is an extra bonus! So this fried rice start out with me having left over rice and some shrimp in my freezer! So I thought I could make a one pot meal with these ingredients! Then it occurred to me that I never really cooked fried rice at my home except maybe once! I must say my mom would be proud of me if she tasted this fried rice! I can hear her voice saying…”let the heat go through the rice!” One tip I have for you is that the rice for any type of fried rice should be cooked but still hard and firm. Mushy, soft rice is horrible when you are trying to make fried rice. Another point to note is that cold or cooled rice is best as it stays firm when thrown into the pot and stirred. Never make fried rice with freshly cooked rice as it will be a disaster! I remember my mom had her fried rice “kitchen towel” to lay out her freshly cooked rice to cool thoroughly before cooking it. It was lengths of rice every Sunday on the kitchen counter cooling. It was a sight to behold! Look carefully the next time you go into a Chinese restaurant and you will see when they are about to make fried rice they take out a batch from the refrigerator. Follow this delicious recipe and you will make MSG-free, restaurant quality Shrimp Fried rice right at home!
Shrimp Fried rice
Preparation time: 15 minutes
Cook time: 10-15 minutes
Yield: 6-8 servings
4 cups parboiled brown rice, cold and cooked
1/2 lb. medium-sized shrimp, cleaned
1 1/2 cups whole kernel corn
1 1/2 cups frozen green peas
1 large carrot, finely cubed
2 large stalks celery, finely cubed
1 tsp ginger, finely grated
2 tbsp vegetable oil
1 clove garlic, slightly smashed
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp ground ginger
1 pimento pepper, finely chopped (optional)
3/4 tbsp fried rice seasoning
3 tbsp light soy sauce
1 tbsp fish sauce
Chives for garnish
Season shrimp with salt, black pepper, ground ginger and pimento pepper (optional) and set aside. In a wok on medium heat, add the vegetable oil, the grated ginger and the whole clove of garlic. Let fry until golden to dark brown. Add the chopped carrots and cooked for 2 minutes stirring frequently. Add the celery and cooked for another 2 minutes stirring frequently so that it does not stick or burn. Add the corn and the peas and cook for 1 minute until the heated through stirring frequently as well. Make a well in the center of the vegetables and add seasoned shrimp to the wok. Gently turn the shrimp and then mix in with the vegetables. Let shrimp cook for about 2 minutes constantly stirring for the heat to get through. Do not over cook shrimp. When the shrimp changes color, add cold cooked rice and turn to incorporate everything. Let rice fry for about 5 minutes occasionally turning it. Add the fried rice seasoning, fish sauce and soy sauce. Stir until everything is incorporated and cook for 2 minutes again. Serve hot and garnish with chives.