Shrimp Fried Rice
2 cups uncooked, Jasmine rice
Ginger Sesame Shrimp
8 ounces uncooked, medium sized shrimp-peeled deveined
Peanut oil (vegetable oil if allergy)
1 teaspoon garlic minced
1 teaspoon finely grated ginger
2 tablespoons Shoyu white soy sauce (use low sodium dark soy if not available)
2 teaspoons Shaoxing wine or sherry
½ teaspoon salt
Pinch of pepper
1 1/2 tablespoons corn starch
¼ cup soy sauce
1/3 cup oyster sauce
2 teaspoons un-sulfured molasses
1/8 teaspoon sesame oil
1/3 teaspoon pureed ginger root
Few drops liquid smoke
Wok or large non-stick pan
3 large eggs, lightly whisked
1/2 cup thinly sliced carrots, about 1/8"
1 medium sized, ear of corn, shaved off
3/4 cup cubed, yellow onion
1/2 cup peas, room temp
4 cups of cooked rice
Chopped green onions
Black sesame seeds-optional
Chili garlic sauce-optional
Note: Rice should be prepared the same day as making the fried rice.
Place the rice in a large bowl, fill with water and rub between hands to remove some of the starches, then pour off water. Repeat 3 more times. Drain off water, add the rice to a sauce pan and add 2 cups of water. Let sit for 1 hour.
Turn the burner on high, stir and bring to a boil. Boil until just the surface water has absorbed. Reduce to lowest setting, cover and cook until all water is absorbed. About 3-5 minutes. Remove from heat and set aside covered to steam 15 minutes. Spoon rice onto a large baking sheet lined with parchment paper and let cool.
Ginger Sesame Shrimp/Marinade
Add all of the ingredients to a small bowl with the shrimp and toss.
Let marinate at least 30 minutes in the refrigerator.
Add all of the ingredients to a squeeze bottle and shake or whisk together in a small bowl.
Heat 2-3 tablespoon of oil over med-high to high temperature and add the shrimp to the hot oil. Cook the shrimp 2-3 minutes or until opaque in color. Don't overcook or shrimp may become rubbery. Taste for doneness if needed. Place the shrimp onto a plate.
Add more oil, add the eggs and cook omelet style. Add to the plate with the shrimp.
Add more oil, add the carrots, corn and onion and cook about 2 minutes or until edges start to brown. Add the peas and toss. Spoon onto the plate with shrimp.
Add more oil. Add 3-4 cups of the cooked rice and press flat with a spatula. Cook for about 30 seconds to 1 minute, then flip the rice over with spatula and repeat. Chop the egg with your spatula and add back to the wok along with the shrimp and vegetables. Squeeze desired amount of sauce over the top and toss.
Remove from heat and top with fresh chopped cilantro, green onions and some sesame seeds. Serve with chili garlic sauce. Serves 3-4.