These shrimp fried rice recipes come together in less than thirty minutes and taste so much better than takeout. I like to serve it with sweet pork dumplings and Rangoon crab. Be sure to read my helpful tips on making this recipe.
- 1 pound Medium to large fresh shrimp 21-25 units, peeled, tails removed and deveined
- ¼ teaspoons Five Chinese Spices (optional but recommended)
- 2 tablespoons Vegetable oil, divided
- 2 teaspoons Sesame oil, divided
- 2 Large carrots, peeled and finely chopped
- 1-¼ cup Frozen peas
- 3 cloves minced garlic
- 1 teaspoon Grated fresh ginger
- 3 Green onions, chopped
- 3 large eggs
- 4 cups Rice, cooked and chilled
- 4 tablespoons Tablespoons low sodium soy sauce
- Salt and pepper
Lightly sprinkle the dried shrimp on both sides with five Chinese spices.
Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a heavy skillet or wok over medium-high heat. Add shrimp and cook until pink, flipping halfway through cooking, about 1 to 1 1/2 minutes per side. If necessary, work in batches. Plate, cover and keep warm.
Heat 1 tablespoon of remaining vegetable oil and 1 teaspoon of sesame oil in a heavy skillet or wok over medium-high heat. Add the chopped carrots and cook for 2 to 3 minutes, stirring several times. Add the peas and cook 1 to 2 minutes, stirring several times. Add garlic, ginger and green onions, cook for 30 seconds.
Push the vegetables to the side of the pan. Add the eggs and cook to scramble. Remove everything to a plate, cover and keep warm.
Add 1-1 1/2 cups of cold rice to the skillet over medium-high heat in an even layer. Drizzle with 1 to 2 tablespoons of soy sauce. Cook without disturbing for 2 to 3 minutes, turning halfway through cooking. Work in batches, plating, covering and keeping warm after each batch.
Return everything to the skillet and heat over low heat for about 1 to 1 1/2 minutes, stirring several times. Season with salt and pepper to taste.