Shrimp Fried Rice

3:42 PM Keenya Kelly 0 Comments

LADIES AND GENTLEMAN! We have found the next from scratch recipe that does NOT involve pasta or bread!! The Glory of the Lord is on that dish!! LOL

Shrimp Fried Rice
Original recipe

1 lb small shrimp, shelled and deveined
2 Tbs soy sauce
¼ c chicken stock
1 Tbs rice wine

1 Tbs fresh ginger, minced
3 cloves garlic, minced
4 carrots, cut thinly on the bias
1 medium onion, chopped
4 c cooked rice, cooled (day old rice works well)
1 bunch scallions, root removed and thinly sliced
½ c fresh cilantro, chopped

2 or 3 Tbs peanut oil
(I omitted the Mushrooms, because I DONT LIKE THEM!!! EWWW)

Prep the shrimp and vegetables. In a small bowl, mix together the soy sauce, chicken stock, and rice wine. Set aside.

Heat wok until a drop of water completely evaporates in a few seconds. Add peanut oil by swirling it around the edge and letting it coat the pan. Add the ginger and garlic, cook for 30 seconds. Do not let them burn. Push the garlic and ginger up to the side. Add carrots and onion to the wok, and cook for 2-3 minutes until caramelized but still slightly firm. Add mushrooms and cook another minute. Push the vegetables up the side so that the bottom of the wok is empty. Pour shrimp into the bottom of the wok, and cook until opaque, about 1-2 minutes. Push shrimp up the side of the wok. Add another 1 Tbs of oil if necessary. Add rice and mix everything together. Cook until the rice heats through, about 3 minutes. Add scallions and soy sauce mixture and mix until everything is coated. Turn heat to low. Sprinkle cilantro, cover, and let steam for 2 minutes. Remove from heat, toss once more, and serve.

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