Does fried rice with shrimp need an introduction? It is one of the best fried rice, made with ingredients alone.
You’ll love this fried rice with juicy plump shrimp, crispy rice, chewy scrambled eggs, sautéed onions, bonus Chinese sausage, and salty, explosive flavors bursting with hints of ginger, garlic and white pepper. It’s amazing what flavors you can achieve with ordinary ingredients with the right technique.
The best fried rice
All fried rice is good, but good fried rice is life changing. Each grain of rice should be chewy and distinct, and each spoonful should contain a bit of everything for a perfect bite. It should be hot and have a bit of crispness on the rice and all the ingredients should be perfectly cooked. Good fried rice can stand on its own and doesn’t need a side dish – it should be so satisfying that you crave another bowl before you’ve finished the one in front of you.
Fried rice is generally thought of as a 20-minute quick dish that you just made on a weekday evening when you don’t know what to do. It’s true that fried rice makes a snap, but it shouldn’t be a second choice when it comes to making dinner.
Why you should make authentic fried rice
To be honest, I’m a little disappointed with Google’s early results for shrimp fried rice. I shouldn’t be guessing, but it looks like these recipes don’t have much in common with genuine fried rice.
It’s 2021 and I probably don’t need to talk about the importance of voices and platforms. Do you have to be Chinese to prepare or eat fried rice? Absolutely not. Should you look at a recipe with Chinese roots when you want to be inspired by it before making your own version of fried rice? Absolutely.
This recipe for fried rice with shrimp
This shrimp fried rice is a version of yang chow fried rice. Yang chow fried rice comes to us via Yangzhou city and now every Chinese restaurant has its own version. All yangzhou fried rice contains at least two types of protein and one of them is always shrimp.
How to make fried rice with shrimp
- Preparation. Make sure all of your ingredients are ready to go. The shrimp should be prepared, the sausage should be chopped, the onion should be diced, the rice should be ready, and the seasoning should be mixed. Fried rice cooks quickly and having everything ready makes it a lot easier.
- Scramble the eggs. Scramble the eggs in a hot wok until just set, then remove them from the wok and place them in a bowl.
- Cook the sausage. Cubes of Chinese sausage add a sweet and savory umami punch. Cook them until they are crisp and some of the fat comes off. Take them out of the wok and put them in the bowl with the egg.
- Cook the onions and shrimp. Add the onions to the melted fat and cook, stirring, until tender, then add the shrimp, sauté briefly, until opaque and cooked through, and pour everything into the bowl.
- Fry the rice. If the wok is dry, add a little oil and when it is hot, add the rice with the seasoning. Sear the rice, stirring occasionally, until heated through, soft and crisp.
- Mix and serve! Add the bowl of eggs, sausage, onions and shrimp to the wok, as well as the green onions. Toss everything until combined and enjoy, hot!
Most of the ingredients for shrimp fried rice are fairly standard: oil, eggs, onions, green onions. Here are a few notes on the rest:
- Shrimp – the fleshy and juicy shrimp size 51/60 are perfect for fried rice. Neither too small nor too big. Both frozen and uncooked shrimp are excellent – it’s the same as shrimp thawed in the case. Be sure to thaw and dry before using.
- Chinese sausage – Chinese sausage is sweet, smoky, salty and filled with umami. Find it in your local Asian grocery store or in the Asian aisle of any supermarket. It’s an optional ingredient for shrimp fried rice, but it adds so much amazing flavor, don’t sleep on it! You can even get it online if you need to.
- Rice – day rice is best, but if you are using fresh rice, be sure to spread it out and cool it completely so that it does not get too wet. I like to use jasmine rice.
We will season with chicken broth, garlic powder, ginger powder, salt and white pepper:
- Chicken stock. The chicken broth adds a little umami as well as moisture. This helps the rice to become soft and crisp without sticking too much to the pan.
- Dehydrated spices. Dehydrated ginger and garlic add all the flavors without chopping.
- White pepper, if you have it, add a bright floral flavor of pepper.
3 key tips to make your fried rice taste like restaurant-style fried rice:
If you have a wok, use it! A wok, with its different heat zones, due to its cute and round shape, is made for frying and mixing, perfect for fried rice. If you use a wok, you will get wok hei, that essential smoky essence that you get when using a hot fire wok. The Chinese are crazy about wok hei which means “wok breath” and if you want that authentic fried rice flavor, a wok is what you’re going to get.
A good carbon steel wok is usually not too expensive and will last you a lifetime. If you have a gas stove, you’ll want a perfectly round wok on the bottom. If you are electric or induction, you need to get a flat bottom wok. Either way, it’s best to get a pre-seasoned one so you don’t have to remove the handle and season it yourself.
If you don’t have a wok, using a cast iron or nonstick skillet is perfectly acceptable, just make sure it’s big enough and remember that with a nonstick skillet don’t turn up that much. fire. Of the many types of non-stick pans available, a ceramic / non-Teflon coating is probably your best bet.
Don’t be stingy – if you want restaurant quality fried rice, you’re going to have to get a little oily. The hot oil helps keep everything from sticking, distributes the heat, and helps distribute the flavor. That said, don’t overdo it, no one likes super fatty fried rice.
3. Cook step by step
The correct way to cook fried rice is to cook everything separately and then combine at the end. This ensures that everything is cooked to perfection. Cooking everything separately, removing it and then adding it again seems like extra steps, but it’s the key to good fried rice. If you add everything to the pan at the same time or leave things in the pan, things are guaranteed to be overcooked.
I like to use a day’s jasmine rice. Break the rice before adding it to the wok by wetting your hands lightly and squeezing it gently and breaking it into loose individual grains. Each grain of rice should be firm, soft and distinct.
What to serve with fried rice
Go ahead and cook the best fried rice ever!
Fried rice with shrimps
Authentic shrimp fried rice with juicy plump shrimp, crispy rice, chewy scrambled eggs and salty and explosive flavors.
- 1/4 Chopped off chicken stock no sodium preferred
- 1 tea salt
- 1 tea grounded ginger
- 1 tea garlic powder
- 1/8 tea ground white pepper optional
- 2-4 tablespoon neutral oil
- 4 big eggs lightly beaten
- 4 connections Chinese sausage diced, about 1 cup, optional
- 1/2 Medium onion diced
- 4 ounce shrimp raw, peeled and deveined, little favorite
- 4 cups cooked rice jasmine of a favorite day
- 2 Green onions minced
In a small bowl, combine the chicken broth, salt, ground ginger, garlic powder and white pepper. Make sure all of your other ingredients are prepared and ready to use. In a large skillet or wok, heat a little oil over high heat and scramble your eggs until they are almost set, but still slightly runny. The eggs cook a little more when you fry it all together at the end. Remove and set aside in a bowl.
If using Chinese sausages: Crack the Chinese sausages over medium-high heat, until lightly browned, stirring occasionally. You shouldn’t need to add oil to the pan because Chinese sausages will make a bunch of fat, but if they stick, add a little. Remove the Chinese sausage from the pan and add it to the bowl with the eggs.
Brown the onions for 1 to 2 minutes in the melted fat, stirring occasionally. Add a little oil to the pan if necessary and cook the shrimp with the onions very briefly, until opaque and cooked through. Remove it from the pan and put it in the egg and sausage bowl.
Heat 2 tablespoons of oil in the pan and add the rice. If you are using rice from the refrigerator, it is best to break it up with slightly damp hands before putting it in the pot. Add the seasoning to the rice and fry over high heat, stirring occasionally until the rice is soft, crisp and heated through.
Add the eggs, sausage, onion, shrimp and green onions and mix everything together so that everything is evenly distributed. Enjoy hot!
Estimated nutrition does not include optional ingredients
Fried rice with shrimps
Quantity per serving
Calories from Fat 61
% Daily Value *
Large 6.8 gten%
Saturated fat 1.5g9%
Carbohydrates 75.4 g25%
* Percent Daily Values are based on a 2000 calorie diet.