Shrimp Fried Rice ( Shh with the Secret Ingredient)
People who have had my shrimp fried rice comment that it is some of the best they have had outside of a Chinese restaurant, which thrills me to no end to hear. I am one of those people that if I like something or if I enjoy eating it I will try to recreate and eventually prefect that dish at home. I have scoured the internet and peeked into various kitchens to get the secrets (yes with a “s”) that I’m going to share here with you today only because I am in a generous mood. My family doesn’t even know these tips so I am showing yall major love by telling you out there in internet land. But you didn’t come here to hear me talk about the secrets I keep from my family so let’s get to the food.
Ingredients
3 cups of cold cooked rice (Secret number one: use cold rice. If you try to fry hot rice it will get sticky, gummy and gross overall. Use cool to cool rice. It works every time)
1-1/2 pounds of peeled and deveined shrimp
1 whole yellow onion diced
2 Eggs
4- 5 Stalks of Green/ Spring Onion chopped (I like a lot of green onion but feel free to use your discretion, cooking is an art not a science)
Salt (to taste)
Pepper (to taste)
Soy Sauce (to taste)
1 Tablespoon Sesame oil (Secret number 2, sesame oil give my fried rice the authentic flavor that people comment on. The stuff is pretty strong so I recommend adding a little to start off with then adding more if you like)
Directions
1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat, add yellow onions, stir and cook until onions are translucent, take about 3 to 4 minutes.
2. Stir in rice and fry, if rice starts to stick add a bit more oil and stir continuously cooking for 3-4 minutes.
3. Add your shrimp they should be peeled and deveined to your pan/ wok continue to stir and fry.
4. Prepare your eggs the same way you would if you were going to scramble an egg then you have cooks choice, you can either scramble the egg in a separate pan then add it to you frying rice or if you are lazy daring and don’t want to use multiple pan- then push your still frying rice to the side and scramble your egg in the same pan. Once your egg is scrambled mix it thoroughly into your rice
5. Add in your green onions and soy sauce cook while constantly stirring for two minutes or until heated thoroughly.
6. Garnish with green onion and serve immediately.
* This recipe is really a stripped down version of fried rice. One you master the basic recipe feel free to add things such as different meats of veggies.
What are some of your favorite takeout dishes to make at home? Do you have any tips or tricks you have picked up that make your take on the dish more authentic? Comment below.
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