This Shrimp Fried Rice Recipe is the closest to your favorite Chinese takeout. It is easy to put together, and in under 30 minutes, you will get better than takeout,restaurant-style shrimp fried rice!
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What do you do when you crave Restaurant-style, authentic Chinese food? Then this authentic Chinese shrimp fried rice is your answer!
So instead of spending so much on outside food, I cook this easy Dinner/Lunch, yummy, and under 30 minutes, better than takeout fried rice!
If you are a Chinese takeout fan, then try this very easy, delicious, and can be put together in under 30 minutes shrimp fried rice.
Shrimp Fried Rice Recipe
This recipe for shrimp fried rice is very easy to put together and will ease out your nightmare of cooking restaurant-style food in no time.
Shrimp fried rice tastes amazing when cooked with fresh shrimp instead of frozen ones.
Use the frozen shrimp if you can't get fresh. I cook many recipes with frozen shrimp, but this time I used fresh shrimp.
Shrimp fried rice tastes amazing when cooked with fresh shrimp instead of frozen ones.
Use the frozen shrimp if you can't get fresh. I cook many recipes with frozen shrimp, but this time I used fresh shrimp.
Loaded with shrimp, peas, carrots, and flavorful sauces, makes your lunch/dinner sorted in no time - it's so close to your favorite takeout dish.
This easy shrimp fried rice is the best you can even serve for family get-togethers, potlucks!
This easy shrimp fried rice is the best you can even serve for family get-togethers, potlucks!
If you like Indo-Chinese/Chinese takeout food, then do try these Chinese food recipes:
Also, add whatever veggies you have in the refrigerator- use corn kernels, frozen vegetables you have, cauliflower, cabbage, bell peppers- just add what you like, and it will still be so amazing.
How To Make Shrimp Fried Rice
Step 1: Soak the rice for at least an hour and then cook it. Refrigerate rice before using it in this recipe.
Step 2: In a mixing bowl, mix together all the ingredients for the sauce. In a separate bowl, whisk eggs, salt, white pepper powder with little rice wine vinegar.
Step 3: In a pan, add butter and fry the shrimps marinated with salt, black pepper powder, and a teaspoon of the sauce mix. Cook till the shrimp are soft and cooked well. Keep them aside.
Step 4: In the same pan, add a little more butter and add the eggs and scramble them into tiny pieces, and keep aside.
Pro Tips To Make Homemade Shrimp Fried Rice
- Use cold rice. Preferably, cook the rice the night before when you plan to cook the fried rice. If the refrigerated rice is hardened to form lumps, then just break the rice lumps lightly with your hands before using them in the recipe.
- Always cook vegetables on high heat in a work or any kind of deep pan would work, but make sure you have applied oil to it well, or else the rice will stick to it.
- Cook on high heat. To get the smoky flavor in the fried rice, just like from restaurants, always toss the rice on high heat.
- Cook each ingredient separately. You have to cook each ingredient separately. Cook the shrimp separately, eggs, veggies, and finally add them all together.
- Toss. You have to toss everything well, do not stir, as they will mix up and become mushy.
- Butter. Butter is the most important ingredient in making restaurant-style fried rice. Butter is the ingredient that gives fried rice its taste of a perfect takeout menu dish.
Ingredients Of Shrimp Fried Rice
- Shrimp: Use the best shrimp you can get your hands on. Fresh ones are best, but frozen ones are not any less. Plus, using frozen ones will save so much time and money, too. Fresh shrimp are pretty expensive, and frozen ones are not that much. For this recipe, use small to medium-sized shrimps.
- Eggs: Scramble eggs on high heat for that extra flavor in this fried rice.
- Peas, carrots, or any veggies you like: I have used frozen peas and carrots, chopped. You can use any veggies you like. Try adding thinly sliced cabbage, sliced green bell pepper.
- Rice: Try using Jasmine Rice or any rice that cooks well but won't get mushy. You can always try Basmati rice too, but do not overcook it.
- Sauce Mix: The Sauce mix is the key to perfect fried rice. Sauce is the key to getting the right fried rice. Here I have mixed Sesame Oil, Brown Sugar, White pepper Powder, Rice Wine Vinegar, Oyster Sauc,e and soy sauce.
Tools / Ingredients Used To Make Chinese Shrimp Fried Rice
FAQ's
Can I refrigerate The Leftover Shrimp Fried Rice?
Yes, of course! Just refrigerate in a bowl/container and reheat in the microwave as and when you want to use it.
Do not refrigerate for more than 3 days, as there is a chance of the rice spoiling.
What Rice Is Best For Fried Rice?
The ideal rice to use to make fried rice is Jasmine Rice, but you can still find Basmati Long Grain Rice in Asian stores, which works equally well for a Chinese fried rice recipe.
Can I Freeze The Shrimp Fried Rice?
Yes! Store the leftover shrimp fried rice in Ziploc bags or airtight containers and freeze up to 1 month.
When you need to serve it, first thaw it in the refrigerator section and then heat it in a wok/skillet or microwave till it's hot, then slightly cool it and serve.
Try skipping the egg in the fried rice when freezing it. Always add some scrambled egg when you want to reheat it.
Can I Freeze Fried Rice With Egg In It?
It's better to leave out the egg when freezing the fried rice, as the egg might not taste great when frozen and reheated.
You can always add scrambled egg or stir fry some egg and add it when you reheat it.
What Is The Best Oil To Use For Fried Rice?
Most Chinese recipes taste great with Sesame Oil or Peanut Oil, but in fried rice, butter is the star, so use Butter when making fried rice.
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Please consider exchanging the recipe's suggested rice vinegar for genuine Chinese Shaoxing (alt: Shaosing) rice wine. Much like western cooking sherry, the lower grades are marginally passable (despite their being salted). A few extra dollars will gain much in the way of flavor and moving to an unsalted, drinking-grade quality yields restaurant level results. Shaoxing is the proper ingredient for which sherry is substituted in myriad westernized Chinese recipes (much like ham for char siu pork).
ReplyDeleteOtherwise, your ingredients list is quite good (although some purists might argue about using butter instead of peanut oil). The white pepper is inspired and marinating the shrimp proved rather savory, regardless of it coloring the seafood a bit (less marinating time may abate that). I slowly worked in the remaining marinade and found that it worked well.
My preference tends toward a little more scallion, both incorporated into the dish and as a garnish. Carrying on with that same minor variation, using a large shallot keeps the onion note in check. Any desired heat or extra spice can be obtained by adding several drops of La Yu or Mongolian fire oil (in addition to, or adjusted against, the unseasoned sesame oil used for frying).
Ensure that this particular condiment contains only toasted sesame oil and chilies (although some now boast oleoresin of peppers or paprika extract for color). Beware, as many of the less expensive off-brands are diluted with cottonseed or soybean oil. Incidentally, this is what really belongs on the table instead of that hopeless, oleaginous glop of seeds and pepper skins which Chinese establishments regularly fob off as some sort of seasoning. Think: French Dijon versus yellow deli mustard.
Try working with shelled English garden peas and—if using the freshest shrimp—diced, peeled baby carrots (worth the exorbitant price for their ambrosial sweetness). This will deliver stellar results whenever your mother in-law visits.
I've seen oyster sauce recommend in other credible recipes and it's well worth a try. Do not miss sampling the Lee Kum Kee brand of "premium oyster flavored sauce". While it contains a trace of MSG and costs a bit more, it is the Champagne of all commercially available oyster sauces. Look for the label's elaborate, gilt illustration and be sure to top steamed gai lan (or broccolini) with it to accessorize your at-home dim sum parlor.
As to final plating and presentation: Consider dropping a generous pinch of finely chopped scallion into the bottom center of a small to medium-sized (very lightly oiled and pre-warmed) bowl. Gently pack the finished fried rice into this dish and mound it slightly above the rim.
Cover it with your presentation plate and then quickly invert both. Rap the bowl's underside with a wooden spoon and lift it away to free up the shaped mound. This results in a charming dome of steaming fried rice cunningly crowned with that cute, form-fitting dollop of minced spring onions.
Finally, when peeling this recipe’s shrimp, separate the legs from any shells and make some “Tokyo popcorn” appetizer. In a small pan, use a pat of salted butter to fry the prawn legs until bright pink and crunchy. It is better to over-crisp them than leave any excess moisture as that strong crustacean undertone detracts from the final taste.
Fans of Japanese cuisine will recognize a similarly delightful counterpoint of texture and flavor that is found in the classic sushi morsel, ama ebi (i.e., sweet shrimp accompanied by the deep-fried head). Toasty chitinous shell notes in this amuse bouche are accented with a few finishing drops of sesame chili oil before service. After draining on paper, heap tiny mounds in miniature ramekins or empty clam shells (for a maritime theme).
— Christopher Stanton
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ReplyDeleteThat looks delicious. Thanks!
ReplyDeleteFlavor was awesome, however, my rice was on the mushy side. How can I perfect my rice?
ReplyDeleteThank u.You need to soak rice atleast for an hour.Wash it once with water and drain well.If you are using electric rice cooker,then use double and little more water of the quantity of rice.For ex 1 cup rice then 2 cups and little more water.Hope this helps.
DeleteCan I use powdered ginger?
ReplyDeleteHow can I print this recipe. I don't see a "print" icon
ReplyDeleteI would very much like to print this recipe as I have advertisements popping up left and right and I am having to scroll and scroll. The recipe looks like it might be worth the grueling effort, though! Thanks for your post.
ReplyDeleteI would like to try this recipe, but the inability to print it pushes me away from this recipe. I prefer to cook when I am able to print the recipe and write down my notes.
ReplyDeleteDoes anyone read these comments? Why can't this recipe be printed? It is very annoying trying to cook and follow the recipes and have to keep deleting all the ads. Maybe the purpose of these recipes is to promote all the commercial ads, and not for consumers to try recipes !!!!
DeleteI agree Carol! It's very annoying! The exact same thing happens to me. Frustrating.
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