Chinese-Style Fried Jasmine Rice with Shrimp Recipe
Fried rice with shrimp is a classic of Chinese restaurants, but at home it’s even better – you know exactly what goes into it. In China, dishes like this are often made from leftover rice from the day before, so nothing goes to waste. The rice is lightly toasted, the shrimp are juicy, and the whole dish is colorful and very quick to make.
This fried rice uses day-old jasmine rice, which gives the grains a perfect, slightly toasted texture instead of turning mushy. Juicy shrimp, colorful vegetables and a quick stir-fry in a hot wok make it taste like from a Chinese restaurant, but you control the ingredients and seasoning.
Chef's tips
Use completely cold, preferably day-old rice – freshly cooked rice is too moist and will clump and steam instead of frying. Make sure the pan or wok is really hot before adding the rice so it can toast slightly. Prepare and chop all ingredients in advance; once you start frying, the dish comes together very quickly.
How to serve
Serve as a standalone main dish or with a light Asian-style soup. You can add extra soy sauce or chili oil at the table so everyone can adjust the flavor to their liking.
Ingredients
- cooked and cooled jasmine rice preferably from the previous day - 400 g
- raw peeled shrimp (medium) they can be frozen, well thawed - 250 g
- eggs - 2 piece
- carrot small - 1 piece
- frozen green peas - 70 g
- spring onion (green onion) - 3 piece
- soy sauce - 2 tablespoon
- oil e.g. rapeseed oil - 3 tablespoon
- sesame oil optional - 0.5 tablespoon
- salt to taste
- ground white pepper you can use black pepper - 0.25 teaspoon
Preparation
- If you are using frozen shrimp, thaw them, rinse, and pat them very dry with a paper towel. If they have tails, you can leave them on for a nicer look or remove them.
- Peel the carrot and cut it into very small cubes. Slice the spring onion into thin rounds.
- Crack the eggs into a small bowl, add a pinch of salt and beat with a fork.
- Heat a large frying pan or wok over medium heat. Add 1 tablespoon of oil, pour in the eggs and fry for 1–2 minutes, gently stirring, until you get soft scrambled-egg pieces. Transfer the eggs to a plate.
- In the same pan increase the heat to high and add 1 tablespoon of oil. Add the shrimp and fry for 2–3 minutes, until they turn pink and opaque. Do not cook them too long so they don’t become rubbery. Transfer to the plate with the eggs.
- Add the last 1 tablespoon of oil to the pan. Add the carrot and fry for 2–3 minutes, stirring, until it softens slightly. Add the frozen peas and fry for another 1 minute.
- Add the rice to the pan. Break up any clumps with a spoon or spatula, spread the rice in an even layer and fry for 2–3 minutes over high heat, without stirring all the time, so that some of the grains can lightly toast.
- Add the soy sauce, pepper and a pinch of salt. Mix thoroughly so the sauce coats the rice evenly.
- Add the fried eggs and shrimp and gently mix so they don’t break apart. Fry for 1 more minute, until everything is hot.
- Finally, drizzle the dish with sesame oil and sprinkle with spring onion. Serve immediately while the rice is hot and lightly steaming.
Storage
Danie z ryżem i krewetkami najlepiej zjeść tego samego dnia. Jeśli coś zostanie, szybko schłódź i przechowuj w lodówce maksymalnie 1 dzień. Podgrzewaj na patelni z odrobiną wody, mieszając, aż ryż się rozgrzeje.
