Shrimp Fried Rice

Ginger, Sesame

Ingredients

Jasmine Rice

2 cups Jasmine rice

Ginger Sesame Shrimp

8 ounces uncooked, medium sized shrimp-peeled deveined

Peanut oil (vegetable oil if allergy)

Marinade

2 teaspoons soy sauce

2 teaspoons oyster sauce

1 tablespoon rice cooking wine

¼ teaspoon fresh zested ginger (paste-like)

1/4 tsp fresh minced garlic

Pinch of white pepper

2 teaspoons water

Fried Rice Sauce

2 teaspoons sesame oil
2 tablespoons rice cooking wine

2 tablespoons oyster sauce

2 tablespoons soy sauce

½ teaspoon fresh, minced garlic

1/4 teaspoon, plus a smidge of finely zested (paste-like) fresh ginger root 

1/8 teaspoon white pepper

2 tablespoons water

Shrimp Fried Rice

13" non stick frying pan or wok

3 large eggs, lightly whisked

1/8 teaspoon salt

 

1/2 cup thinly sliced carrots, about 1/8"

1 medium sized, ear of corn, shaved off

1/2 cup peas

1/4 cup thinly sliced, green onions

4 cups of room temp, cooked, Jasmine rice

Fresh cilantro

Black sesame seeds-optional

Chili garlic sauce-optional

 

 

Directions

Make rice 1 day ahead and refrigerate 

Jasmine Rice

Place the rice in a medium sized pot and fill with cold water.  Rub the rice between your hands to help remove starches, drain and repeat 2 more times.  Drain off the rice and add 2 cups of cold water back to the pot. Let sit for 1 hour.  Bring the rice to a boil over high temp, then immediately turn heat to lowest setting.  Cover and let cook for 4-5 minutes or until water is completely absorbed, stirring 2-3 times (while cooking) with a pair of chopsticks. Remove from heat, keep covered and let rice steam for 10 minutes. Spread rice out onto a baking sheet lined with parchment paper to cool. Refrigerate until ready to use.  

Ginger Sesame Shrimp/Marinade

Whisk all ingredients together in a small bowl, add shrimp and toss.

Let marinate at least 30 minutes to 1 hour in the refrigerator.  

Fried Rice Sauce

Whisk all ingredients together in a small bowl.  

Shrimp Fried Rice

Heat 2 tablespoon of oil over med-high temp.  Drain the marinade off the shrimp and add the shrimp to the hot oil.  Cook the shrimp 2-3 minutes until cooked through.  Don't overcook or shrimp may become rubbery.  Taste for doneness if needed.   Place the shrimp onto a plate.  

Wipe out the pan, place back on the heat and add 1 tablespoon of oil. Add the eggs and cook omelet style.

Chop coarsely and slide onto the plate with the shrimp.  

 

Wipe out the pan and place back on the heat.  Add 2 tablespoons of oil, add the carrots and corn and cook 1.5 to 2 minutes.  Add the peas and green onions and stir.  Add the 4 cups of rice, spread out and press flat with a spatula.  Cook for about 30 seconds, then flip the rice over with spatula and cook for about another 30 seconds.  Whisk the sauce, pour evenly over the top and toss very well until evenly distributed. Cook for about 1 more minute, while tossing or stirring the rice.  Add the shrimp and eggs to the pan with fresh, chopped cilantro and some sesame seeds and toss. Remove from heat and spoon into a serving dish.  Serve with chili garlic sauce.