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.
- 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
- In a large non-stick skillet or wok, heat oil over medium high heat.
- Add some of the grated garlic and ginger for 30 seconds.
- Next add shrimp and cook quickly until they turn pink.
- Remove and set aside.
- If needed, add a little more canola oil to wok.
- Add beaten eggs.
- I swirl the wok to coat the bottom with the egg.
- It will cook very quickly.
- Once eggs are set, you can chop them up smaller pieces.
- Then remove from the pan and set aside as well.
- Again if needed, add a little more canola oil to the wok.
- Add the rest of the grated garlic and ginger.
- Then add the pea pods and green onion and cook for about 1 minute.
- Splash in some of the soy sauce and sesame oil.
- Mix with vegetables.
- Add rice and cooked egg.
- Toss quickly to mix rice with soy sauce.
- Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- Fold bean sprouts into warmed rice, for about 30 seconds.
- Add shrimp, top with some scallion, and serve.
Fabulous! I used carrots, because I absolutely love carrots :D hehe...when adding the soy sauce I decided to add a bit of oyster sauce too. I did everything else to the 'T'! We really enjoyed this ;) Thanks a lot! We enjoyed it with GinnyP's Egg Drop Soup! :) Thanks!!
This rice is very good! I really enjoyed the snap peas and added some yellow squash to the mix. I eliminated the shrimp cause we don't eat it but love the egg in it. Thanks so much!