shrimp fried rice 045

Shrimp Fried Rice (recipe by “Oishii”)

I purchased the cutest rice bowl with monkeys on it at Scratch ‘n Sniff in Oak Park. And that was my inspiration for making shrimp fried rice today. I just wanted to show off my new monkey bowl!!

This is what it looks like inside:

monkey rice bowl

OK, now back to our recipe! The prep notes below are long because I believe the technique for making fried rice can mean the difference between a good and a bad batch. It is not difficult to make though.

Ingredients

  • 3 cups cooked (“day old”) Japanese rice (Kokuho Rose, Botan, or Nishiki brands)
  • 1  1/2 teaspoons cornstarch
  • 1  1/2 teaspoons sesame oil
  • 5.5 ounces medium-sized raw shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 1  1/2 large cloves garlic, chopped
  • 2 large eggs
  • 1/2 cup frozen mixed vegetables
  • 1 tablespoon soy sauce (Kikkoman brand)
  • 2 tablespoons oyster sauce
  • 2 scallions, chopped (use white and green parts)
  • freshly ground pepper
  • kosher salt

Preparation

Make “day old rice”: Measure out rice and water according to package directions and add to rice maker. Rinse several times with water until the water is no longer chalky. Add water back to rice maker to the measured level and let it set for at least 30 minutes or up to a day. Cook rice. When rice is finished, let it cool, and then put it in a freezer bag. Break up the rice in the bag so it doesn’t stick together. Put freezer bag in refrigerator or freezer to allow rice to dry out over night. This is crucial. Take rice out of refrigerator or freezer. Thaw if taking out of freezer. (I like to put it into the microwave oven for a few minutes until it is just soft enough to break apart.) Break up the rice inside the bag again.

Beat eggs in a small bowl and set aside.

In another small bowl mix shrimp with cornstarch, sesame oil, and garlic. Heat a very large non-stick fry pan or wok over high heat and coat with vegetable oil. Fry shrimp until is no longer pink. Toss in the rice and push contents of pan over to one side. Half of the pan will be empty.

Add beaten eggs to empty side of pan. Pretend you are making an omelet. Let eggs set on edges, push edges down a bit with flat rubber spatula, swirl runny eggs under edges. When omelet is almost set, gently fold rice mixture on top of it.

Quickly add oyster sauce and soy sauce. Toss in scallions and mixed veggies to rice and egg mixture and heat though. Season to taste with kosher salt, freshly ground pepper, and extra soy sauce.

If you like this recipe try: Michael’s Wisconsin Fried Rice

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

Now it’s your turn. Have you ever had a cute bowl you just had to show off? Do you have any fried rice recipes to share? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael

 

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