Description
This Shrimp Fried Rice recipes comes together in less than thirty minutes and tastes so much better than takeout. I love to serve it with Sweet Pork Dumplings and Crab Rangoon. Be sure to read my helpful tips on making this recipe.
Ingredients
- 1 pound Medium-large Fresh Shrimp 21-25 Count Peeled, Tails Removed And Deveined
- ¼ teaspoons Chinese Five Spice (optional But Recommended)
- 2 Tablespoons Vegetable Oil, Divided
- 2 teaspoons Sesame Oil, Divided
- 2 Large Carrots Peeled And Finely Chopped
- 1-¼ cup Frozen Peas
- 3 cloves Garlic, Minced
- 1 teaspoon Fresh Grated Ginger
- 3 Green Onions, Chopped
- 3 Large Eggs
- 4 cups Rice, Cooked And Chilled
- 4 Tablespoons Tablespoons Low Sodium Soy Sauce
- Salt And Pepper
Preparation
Sprinkle dried shrimp on both sides lightly with Chinese five spice.
Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in heavy skillet or wok over medium high heat. Add shrimp and cook until pink, flipping halfway through cooking process, approximately 1 to 1 1/2 minutes each side. If necessary, work in batches. Plate, cover and keep warm.
Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil in heavy skillet or wok over medium high heat. Add chopped carrots and cook for 2–3 minutes, stirring several times. Add peas and cook for 1–2 minutes, stirring a couple of times. Add garlic, ginger and green onions, cooking for 30 seconds.
Push veggies to the side of the pan. Add eggs and cook to scramble. Remove all of that to a plate, cover and keep warm.
Add 1-1 1/2 cups cold rice to skillet over medium high heat in even layer. Sprinkle with 1 to 2 tablespoons soy sauce. Cook undisturbed for 2–3 minutes, flipping halfway through cooking process. Work in batches, plating, covering and keeping warm after each batch.
Bring everything back to the skillet and heat on low for about 1 to 1 1/2 minutes, stirring several times. Season with salt and pepper to taste.
