1/1 Photo of Vegetable Shrimp Fried Rice
Kozmic Blues's Note:
Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.
My Private Note
Units: US | Metric
- 2 tablespoons canola oil
- 2 teaspoons sesame oil
- 1/2 lb large shrimp, peeled, deveined, and chopped
- 2 garlic cloves, grated with microplane zester or minced
- 1 -2 inch fresh ginger, run over microplane zester or minced
- 1 cup pea pods, strings removed, sliced in 1/2 diagonally
- 1 cup bean sprouts
- 2 eggs, lightly beaten
- 4 cups cooked converted white rice, day old if possible, cooked in
- mushroom broth
- 3 tablespoons soy sauce
- 3 -4 scallions, sliced diagonally
- 1In a large non-stick skillet or wok, heat oil over medium high heat.
- 2Add some of the grated garlic and ginger for 30 seconds.
- 3Next add shrimp and cook quickly until they turn pink.
- 4Remove and set aside.
- 5If needed, add a little more canola oil to wok.
- 6Add beaten eggs.
- 7I swirl the wok to coat the bottom with the egg.
- 8It will cook very quickly.
- 9Once eggs are set, you can chop them up smaller pieces.
- 10Then remove from the pan and set aside as well.
- 11Again if needed, add a little more canola oil to the wok.
- 12Add the rest of the grated garlic and ginger.
- 13Then add the pea pods and green onion and cook for about 1 minute.
- 14Splash in some of the soy sauce and sesame oil.
- 15Mix with vegetables.
- 16Add rice and cooked egg.
- 17Toss quickly to mix rice with soy sauce.
- 18Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- 19Fold bean sprouts into warmed rice, for about 30 seconds.
- 20Add shrimp, top with some scallion, and serve.
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Nutritional Facts for Vegetable Shrimp Fried Rice
Serving Size: 1 (169 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 547.2
- Calories from Fat 118
- Total Fat 13.2 g
- Saturated Fat 1.8 g
- Cholesterol 164.6 mg
- Sodium 1125.0 mg
- Total Carbohydrate 83.7 g
- Dietary Fiber 3.1 g
- Sugars 2.3 g
- Protein 21.2 g
The following items or measurements are not included: