Shrimp Fried Rice Recipe

Shrimp Fried Rice Recipe
Serves 4

• 8 ounces small uncooked shrimp, shelled and deveined
• 1/4 teaspoon salt (or 1/2 tsp kosher salt)
• freshly ground black pepper
• 1/2 teaspoon cornstarch
• 2 tablespoons cooking oil (divided)
• 3 eggs, beaten in a small bowl
• 2 stalks scallion or green onion, minced
• 4 cups previously cooked leftover rice, grains separated well
• 3/4 cup frozen carrots and peas, defrosted
• 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
• 1 teaspoon sesame oil
  
• In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let the shrimp marinate for 10 minutes at room temperature.
• Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add only 1 tablespoon of the cooking oil and swirl to coat pan.
  
• Now add the shrimp, quickly spreading out around the pan so that they are not overlapping. Let the shrimp fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.
  
• Turn the heat to medium and let the pan heat up again. Pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the frying pan onto the same plate as the cooked shrimp.
  
• Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok or pan
  
• Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

hainan ji fan

Bahan :AYAM :1. 4 bh paha ayam buang tulangnya2. 200 gr jamur merang3. 3 siung bwg putih4. 2 sdm oyster sauce5. 2 cm jahe keprak6. 1 sdt tepung sagu7. air secukupnya8. kecap ikan - garam - gula - kecap manis secukupnyaNASI :1. 700 gr beras cuci bersih2. 2 siung bwg putih3. air kaldu secukupnyaKALDU :1. tulang2 bekas paha ayam2. 2 siung bwg putih dan sedikit jahe3. airCara membuat :AYAM :1. tumis bawang putih sampai harum masukkan jahe2. masukkan ayam kemudian masukkan juga jamur3. tambahkan saus tiram - kecap manis - kecap ikan dan air secukupnya 4. setelah matang beri campuran tepung sagu dan air, campur ke-masakan hingga kakusisihkanKALDU :1. rebus sisa2 tulang ayam dengan api kecil2. tambahkan bawang putih keprek dan jahe NASI :1. tumis bawang putih2. masukkan beras aduk2 hinga tercampur tambahkan kaldu3. kemudian masukkan nasi tadi ke rice cooker, masak.4. setelah bunyi klik langsung diangkat nasinya dan aduk2 nasi hingga tercampur rataBerhubung Gw udah punya nasi yang satu rice cooker itu, akhirnya Gw tumis bawang putih dalam wajan dan masukkan kaldu dan nasi dengan perbandingan 1:2, lalu aduk-aduk rata dan tunggu sebentar sampai kaldu menyerap sempurnaNASI TIM:1. siapkan mangkuk2 untuk mengetim, isi mangkuk dengan ayam kemudian taruh nasi diatasnya padatkan, siram dengan air kaldu2. setelah itu kukus hingga matang benar (Gue gak kukus lagi karena semua bahan sudah matang)Penyajian :1. makan dengan kaldu yang diberi kerupuk kulit dan sambal rawit yang ditambahkan kecap ikan.

nasi goreng cina oriental

Bahan
- 2 sendok makan margarin
- 1 sdm minyak zaitun (tambahan)
- 4 siung bawang putih
- 1 butir telur ayam, kocok lepas
- 100 g udang
- 50 g daging ayam, potong2
- 50 g mixed vegetables
- 70 g cumi, potong ring
- 4 sdt kecap ikan
- 1 sdt kecap penyedap
- 1/4 sdt garam
- 1/2 sdt merica bubuk
- 1/2 sdt gula pasir
- 1 batang daun bawang, iris serong- bawang goreng untuk taburan

Cara membuat
1. Tumis bawang putih dengan margarin dan minyak zaitun hingga harum. Tambahkan Telur. Aduk sampai telur berbutir.
2. Masukan ayam masak hingga ayam berubah warna. Lalu masukan udang dan cumi. Aduk rata.
3. Tambahkan mixed vegetables. Aduk rata.
4. Masukan nasi aduk rata. Tambahkan kecap ikan, kecap penyedap, garam, merica bubuk, dan gula. Aduk sampai matang. Tambahkan daun bawang. Aduk rata.
5. Sajikan dengan taburan bawang goreng.