Shrimp Fried Rice
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
46
Spice
42
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Peanut Oil1 bunch
Green Onion (finely chopped)2 tsps
Garlic (minced)1 tsp
Ginger (minced)1 small
Red Bell Pepper (finely diced)1
SaltDirections:
1
Heat a wok or large heavy skillet over high heat
2
Add 2 tablespoons of the peanut oil and swirl to coat the wok
3
Add the shrimp and stir-fry just until pink, about 2 minutes
4
Remove shrimp and reserve
5
Add eggs to wok and scramble until set, but still slightly runny
6
Remove from pan, breaking into bite-sized pieces, and wipe wok clean
7
Return wok to heat, add remaining 2 tablespoons peanut oil, and swirl to coat the wok
8
Reduce the heat to medium-high, add the onions, garlic, and ginger and stir-fry until onion is half-cooked, 1 minute
9
Add the red pepper and stir-fry until just tender but still crisp, about 2 minutes
10
Add the cold rice, quickly spreading it all over the wok and tossing it to heat through, then fry for about 5 to 7 minutes
11
(Add a little more oil if the rice is sticking
12
) When the rice is hot, add the peas and toss to heat through, about 1 minute
13
Add the pork, reserved shrimp, eggs, and salt, and stir fry to heat thoroughly, 1 to 2 minutes
14
Serve immediately on a large platter