Shrimp fried rice

Adapted from Just One Cookbook

Ingredients:

  • 6 shrimps (100 g or 3.7 oz; shelled and deveined)
  • 1 leaf iceberg lettuce (30 g or 1 oz)
  • 1 green onion/scallion
  • 2 Tbsp neutral-flavored oil (canola, etc)
  • 1 large egg
  • 1 Tbsp sesame oil (roasted)
  • 1 tsp sake (subbed with Shaoxing wine)
  • ¼ tsp kosher/sea salt (use half for table salt)
  • 2 cups cooked Japanese short-grain rice (preferably day-old cold rice)
  • ⅛ tsp white pepper powder
  • freshly ground black pepper
  • 1 tsp soy sauce

Directions:

  1. Cut shrimp into ½ inch (1.3 cm) pieces.
  2. Cut iceberg lettuce and scallion into small pieces.
  3. Gently whisk the egg in a small bowl.
  4. Heat wok until surface almost smoking, add the oil and spread it around till it coats the surface evenly. Add the egg and cook over high heat. The egg will not stick to the pan as long as you put enough oil. Quickly mix it with a spatula and when it’s 80% cooked, take it out and put on a plate.
  5. In the same wok, add shrimp and then sake and salt. Cook until shrimp change color outside. The inside doesn’t have to be cooked through at this time. Take shrimp out onto the plate.
  6. Add sesame oil and cook scallion, stir until nicely coated with oil.
  7. Add the rice and break up the chunks of rice. Toss the wok and mix well together.
  8. When rice is coated with oil, put the egg and shrimp back in the wok again and toss all together. Add lettuce, white pepper, freshly ground black pepper, and soy sauce. Toss the wok frequently and mix it all together. Serve immediately.

But just in case anyone forgets, limit your seafood intake (if you’re concerned about mercury, by all means), because of this: Will the ocean ever run out of fish? I’m a huge fan of TedEd videos, especially in education. Feel free to sub with chicken, or tofu instead, just make sure to marinate the chicken well ahead of time (salt and pepper, minimum), or fry the tofu. Consumer decision has huge influence on overfishing practices. I used 1/4 lb. of “sustainably farmed” shrimp (although Thai — carbon footprint) from Whole Foods, used 2 eggs instead of just one, and subbed the sake with Shaoxing rice wine. Probably could have used 2-3 lettuce leaves for more veg.

~Jessica

2 comments on “Shrimp fried rice

  1. Judith says:

    Looks delicious, I’ll try

    Like

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