Shrimp Fried Rice Recipe
Allow your taste buds to experience this Shrimp Fried Rice. They'll never ever ask for anything else for a long time to come. Even though Shrimp Fried Rice is a Main Dish I relish it any time of the day. A good way to use up Shrimp is to make some irresistible Shrimp Fried Rice. You will be tempted to prepare this Shrimp Fried Rice recipe again.
Ingredients
1 teaspoons vegetable oil
4 green onions, including tops, sliced diagonally 1 inch thick
1 small red chili pepper, cored, seeded, and cut into strips 1/4 inch wide
2 cloves garlic, minced
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
4 ounces medium-size shrimp, shelled and deveined
3 cups cooked brown rice
2 large egg whites, lightly beaten
1 tablespoon oyster sauce (optional)
1 tablespoon reduced-sodium soy sauce
1 tablespoon dark sesame oil
1/4 teaspoon salt, or to taste
Directions
1 In a 12 inch nonstickskillet, heat 1 teaspoon of the vegetable oil over moderate heat.
Add the green onions and stir-fry for 2 to 3 minutes or until tender.
Using a slotted spoon, transfer the onions to a bowl and set aside.
2 Add the chili pepper, garlic, and gingerto the skillet and stir-fry for 1 to 2 minutes.
Transferthem to the bowl with the green onions.
Add the remaining teaspoon of oil to the skillet and, when hot but not smoking, add the shrimp and stir-fry for 2 to 3 minutes or until pink.
Transfer the shrimp to the bowl with the vegetables.
5 Add the rice to the skillet and stir-fry for 3 minutes or until warm but not brown.
Lowerthe heat and make a slight well in the center of the rice.
Add the egg whites and stir until softly scrambled.
Stir in the reserved vegetables and shrimp, the oyster sauce ifdesired, soy sauce, sesame oil, and salt and cook until heated through.
Add the green onions and stir-fry for 2 to 3 minutes or until tender.
Using a slotted spoon, transfer the onions to a bowl and set aside.
2 Add the chili pepper, garlic, and gingerto the skillet and stir-fry for 1 to 2 minutes.
Transferthem to the bowl with the green onions.
Add the remaining teaspoon of oil to the skillet and, when hot but not smoking, add the shrimp and stir-fry for 2 to 3 minutes or until pink.
Transfer the shrimp to the bowl with the vegetables.
5 Add the rice to the skillet and stir-fry for 3 minutes or until warm but not brown.
Lowerthe heat and make a slight well in the center of the rice.
Add the egg whites and stir until softly scrambled.
Stir in the reserved vegetables and shrimp, the oyster sauce ifdesired, soy sauce, sesame oil, and salt and cook until heated through.
