Cook this: Shrimp Fried Rice
Shrimp Fried Rice is garnished with scallions.
Shrimp Fried Rice.
Shereen Pavlides adds the shrimp to the fried rice and finishes the cooking process.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Shrimp Fried Rice.
Prep time: 20 minutes Cook time: 20 minutes Serves: 4
For the rice:
1 cup white long grain rice (prepare ahead to allow rice to dry)
kosher salt/fresh finely ground black pepper
1 pound wild shrimp (U28 鈥� 30), peeled, de-veined, tails removed
3 tablespoons peanut oil, divided
2 green onions, sliced, whites & greens separated
1 small spanish onion, diced (1/2 cup)
3 garlic cloves, minced
2 eggs, whisked
3 tablespoons low sodium soy sauce
2 tablespoons mirin (Japanese sweetened rice wine)
Preparing the rice: Bring 1 1/2 cups water to a boil in a 2 1/2 quart sauce pot. Reduce to simmer, add rice and season with 1/2 teaspoon salt.
Stir and cover. Simmer until all the water is absorbed into the rice, about 10 minutes. Remove from the heat. Fluff with a fork. Cover.
Let set to further absorb any excess water, 3 minutes. Spread the rice onto a parchment-lined large, rimmed sheet tray to cool and dry. (The drier the rice, the better.) Note: periodically separate rice, using a fork so it蘑菇视频 not clumpy. Can prepare up to 3 days ahead; cover and refrigerate.
Season prepped shrimp with 1/2 teaspoon salt and 5 turns on the pepper mill on both sides.
Heat a wok over high heat or a 12-inch frying pan over medium-high heat. Add 2 tablespoons oil. When oil is heated and shimmers, add whites of the green onions, spanish onion and season with 1/4 teaspoons salt and 2 turns on the pepper mill. Stir-fry until vegetables are tender crisp, about 1 minute.
Stir-fry shrimp until opaque and just cooked through, about 2 minutes. Saut茅 the garlic, 30 seconds. Remove onions, shrimp, and garlic to a large bowl.
Heat remaining oil (still at high or medium-high heat, according to the pan being used).
Stir-fry the cooked rice until each grain is evenly coated in the oil, so it蘑菇视频 not clumpy, about 1 minute. Stir-fry whisked eggs with the rice, season eggs with 1/4 teaspoon salt and 1 turn on the pepper mill, continuing stir-frying until scrambled into small pieces, 1-2 minutes.
(Note: The eggs should not be wet, they should be cooked well done.)
Stir in the soy, mirin and stir-fry until absorbed into the rice, 1-2 minutes.
Return the onions, garlic and shrimp and stir-fry to evenly coat with the rice, 30 seconds to 1 minute.
Remove to a large plate or small platter. Garnish with green onions.
Serve family-style with chopsticks.