I remember that are many fried rice recipes in my old Chinese cuisine paper book, but this is not at hand to get one from it.
However this is a recipe that I still cook from time to time,
Shrimp Fried Rice
Ingredients
8 oz. small raw shrimp, deveined
1/2 teaspoon kosher sea salt
freshly ground black pepper
1/2 teaspoon cornstarch
2 teaspoons cooking oil, divided
3 eggs, beaten
2 stalks green onion, minced
4 cups leftover rice, grains separated well
3/4 cups frozen peas and carrots defrosted
1 tablespoon soy sauce
1 teaspoon sesame oil
Instructions:
- In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature.
- Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.
- Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds.
- Flip over and let the other side fry for 30 seconds, or until about 80% cooked through.
- Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
-Turn the heat to medium, let the pan heat up again.
- Add the eggs, stirring in a quick motion to break up and scramble the eggs.
- When the eggs are almost cooked through, dish out of the pan into the same plate as the cooked shrimp.
- Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat.
- When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds.
- Add in the rice and stir well to mix in the green onions throughout.
- Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes.
- Use the spatula to toss the rice, again spreading the rice out over the surface of wok.
- Drizzle the soy sauce all around the rice and toss.
- Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients.
- Let everything heat back up again, until the rice grains are so hot they practically dance!
- Taste and add an additional 1 teaspoon of soy sauce if needed.