Shrimp Fried Rice

Baby Shrimp Fried Rice

Fried rice is a regular visitor in my kitchen because it’s quick and easy.   In my house fried rice makes it to the table at least once a week and the rice of choice is usually Spam Fried Rice. That’s all good with me, because there’s always leftover rice, eggs in the fridge, peas in the freezer and a can of spam in the cupboard.

Today I'm changing it up and making shrimp fried rice.  Thank goodness I had a bag of bay shrimp in my freezer.  This would be excellent with larger shrimp, but all I had where those little guys.  If you do choose to class-up this humble fried rice with larger shrimp, add them just before you add the rice and cook them just until they are no longer pink. They will finish cooking along with the rice.

The trick to making good fried rice is a really-really hot pan and cold rice.  So, cook extra rice and put it in the fridge in anticipation of making fried rice.  These two steps will allow your rice to loosen up and stay firm as it cooks.  If your rice gets mushy or soggy, it’s because your pan wasn’t hot enough.  Knowing that you will be working with a hot pan make sure you have everything ready before you start cooking.  Once the cooking starts – it’s really quick.

My secret mystery flavor in my fried rice is a hint of oyster sauce.  I love the flavor of oyster sauce.  So, I add a little to my eggs before I cook them.  Allowing my fried rice to have little pieces of oyster sauce flavored eggs evenly distributed through the rice.  Yummmm.  If you’re not an oyster sauce fan, just leave it out.

SHRIMP FRIED RICE

1              Tbsp.     oil

2                           eggs, scrambled

1              tsp.        oyster sauce

2              stalks     green onion, chopped

¼             cup         peas

3              cups       cooked rice

1              Tbsp.     soy sauce

½             tsp.        kosher salt

pinch                     black pepper

½             pound   bay shrimp

Get everything ready before cooking, because it cooks up really fast.

Scramble the eggs with the oyster sauce.  Heat a non-stick pan on high.  Add oil and cook eggs.

Add green onions and break up the eggs into smaller pieces. If you use large raw shrimp, add it in now.

Add the rice, peas, soy sauce, salt and pepper.  Break up the rice with a spoon or spatula and mix and toss; cook for about 2 - 3 min. tossing the rice around the pan so it will cook evenly.  You will know it's ready when the rice is completely separated.

 Add the shrimp and continue to cook until shrimp is heated through, about 2 more minutes.

 Shrimp Fried Rice