Photo: Shrimp Fried Rice Recipe
Ingredients
- Canola oil
- One 2-inch piece fresh ginger, peeled and grated
- 4 cloves garlic, smashed and minced
- 5 scallions, whites chopped and greens thinly sliced,separated
- 8 ounces large shrimp, peeled and deveined, cut intoquarters
- 2 ounces thinly sliced Chinese sausage
- 1 cup thinly sliced Napa cabbage
- 1/4 to 1/2 cup edamame beans
- One 2-ounce can water chestnuts
- 1/4 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon sambal
- 1/2 teaspoon XO sauce
- 1 cup mung bean sprouts
- 1 cup white rice, cooked and cooled
- 1 egg
- Fresh cilantro leaves, for garnish
Directions
To a wok over medium-high heat, add a light coating of oil. Add half of the ginger, garlic and scallion whites to flavor the oil. Add the shrimp, sausage, cabbage and water chestnuts, tossing to heat through, 1 to 2 minutes. Add the soy sauce, rice wine vinegar, XO sauce and sprouts. Cook for 1 minute until the shrimp is pink. Move all to a bowl.
Add another light coating of oil to the wok. Add the remaining half of the ginger, garlic and scallion whites to flavor the oil. Add the rice and spread around the wok to toast and get crispy. Add a little more oil to encourage golden-ness, and cook 4 to 5 minutes. Season with a splash of vinegar and soy. Add the sauteed shrimp and vegetables back into the wok. Toss in your scallion greens and place onto a plate.
To the same wok, turn the burner down, add the egg and cook, 1 to 2 minutes. Place the fried egg on top of the plate. Garnish with cilantro leaves.
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By heypatk
on March 24, 2013
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It did taste good but incredibly time consuming...it seems like many of her recipes should start with first go to a specialty store on the other side of town and get ingredients that are hard to come by at your local grocery store. I live in Georgia and I was lucky enough to be sent to a work a case(I'm a home health nurse near a large Asian market. First you have to find the Asian market then find someone who speaks enough English to help you find Sambal and XO sauce. The xo sauce I was finally directed to by a very nice employee of the market had such a stylized label I would never have recognized it. Next I get to try and find Kafir leaves to make the Thai shrimp dish!
By Skeetersmom
on March 23, 2013
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Recipe listed edamame and sambal but didn't list when to add during the cooking process! Be sure when cooking this that you are halving all the ingredients in the beginning not just the scallions. I think this would be a pretty decent recipe but it is not well written. I think I am a decent cook but this made me feel like The Worst Cook in America.
By DiamonMines
BROOKLYN, NY
on March 19, 2013
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TASTY AND EASY!!!!
Okay first off I think that my dish taste different from everyone else do to the fact that being west indian we do things different. I seasoned my shrimp with garlic and onion powder and some mrs. dash table blend the night before. The other thing I did different is that the napa cabbage was not looking so good at the store this week so I used regular cabbage sliced extra thin. Other than that I followed the recipe (I did use low sodium soyand instead on the egg on top I scrambled it and mied it in with the other ingredients (only because I served the dish with peking duck
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