Recipes..GARLIC SHRIMP FRIED RICE yummy
2 cups or 400 g Left over Thai Fragrant Jasmine Rice
2 Eggs lightly beaten
2 Cups or 500 g Raw Shrimp peeled and deveined. ** You can increase or decrease the quantity to suit
2 spring onions / scallions chopped
5 - 6 Cloves Minced Garlic
1/2 cup or 100 g frozen peas
1/2 cup or 100 g frozen sweetcorn
1/2 Cup or 100 g cooked and chopped bacon
1 Tablespoon Vegetable oil
The sauce
1 tablespoons to 1 1/2 light soy sauce
1 tablespoon oyster sauce optional
2 teaspoons sesame oil
in Stir the above ingredients together a bowl.
1 Tablespoon Chinese rice wine keep separate from rest of ingredients
Instructions
First off is to get the rice cooked. If you're not using up left over rice, cook a fresh batch. I always use a rice cooker to steam the rice, but if you don't have one, try steaming rice in a bowl, in a steamer. This will take about 20 minutes or so.
If you've followed any of our recipes before then you know what comes next......Get all your ingredients ready whilst you're waiting for the rice to cook.
Wash,chop,shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.
Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.
Let the egg spread in the wok and when it is starting to set, turn over, like an omelette, and cook the other side. Try not to let it go brown. if it s too hot, turn the heat down.
When it is nearly set, use your spatula and slice the egg into bite sized pieces. See photos.
Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.
TIP: Don't overcook the egg at this stage or it will end up rubbery and chewy. The egg will continue to cook once you add it to the rice at the end.
Using the same wok from the egg (no need to wash it) on a medium heat, add the rice/ Using your spatula, break up the rice and spread it in the wok. Then add the garlic, sweetcorn, bacon and peas. Mix everything very well until hot.
Add any other ingredients you have chosen, such as ham, chopped chicken, beans etc.
Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn't burn! Then add the shrimp and toss through until you see it turns pink in colour.
When everything is all combined with the sauce, add the egg, stir and then add the Chinese Wine and enjoy the smells! Combine well, making sure the heat is on high to burn off the alcohol from the wine.
Serve! You may wish to add extra soy sauce to taste as I don't use much in the recipe. If you like salty, then add more when you serve, or let the diners add extra themselves. Enjoy! And there you have our Garlic Shrimp Fried Rice. Yummy!
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