Stumbled upon this great site 2 weeks ago - http://steamykitchen.com/blog/. Great photos, wide range of recipes and I truly enjoy the writing style of the site owner. I haven't really had the time to fully explore the site for past recipes but did managed to pick up this one and decided to attempt it today.
Perhaps this is not the first time I am making fried rice (with my mum's recipe though) so I was daring enough not to follow the recipe as closely as I usually would for any maiden attempt, especially where the seasoning is concerned. And instead of frozen peas and carrots, I added in fresh carrots and canned corn kernels.
Ingredients:
- 400 gm small uncooked shrimp (shelled and de-veined)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/2 teaspoon cornstarch
- 4 eggs (beaten and seasoned with a bit of light soy sauce)
- 2 stalks scallion or green onion (minced)
- 2 cups price (cooked the day before and refrigerated overnight)
- 1 carrot (diced)
- 1 small can of corn kernel
- Light soy sauce
- Sesame oil
- 4 garlic cloves (minced)
Preparation:
- Marinate shrimp with the salt, pepper and cornstarch for at least 10 minutes at room temperature.
- Heat a wok or large sauté pan on high heat. Add 1 tablespoon of cooking oil and swirl to coat pan.
- Add the shrimp and spread out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
- Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.
- Use a paper towel to wipe the same wok or sauté pan clean and return to high heat with 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add in garlic and green onions and stir fry until fragrant, about 15 seconds.
- Add in carrot and corn and continue to stir-fry.
- Add in the rice and stir well to mix . Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
- Drizzle the soy sauce all around the rice and toss.
- Return the cooked eggs and shrimp back to the wok and add in sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again.
- Taste and add an additional soy sauce if needed.
Number of Servings: 4
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