Shrimp Fried Rice
by Pam on June 5, 2013
I picked up a bag of pre-cooked small shrimp recently so I could make shrimp fried rice. I loved the great garlicky flavor the shrimp added to the dish. We all enjoyed the fried rice and my kids especially loved the shrimp. I served this fried rice with the Soy-Sesame Vegetable Sauté[1] and they paired nicely together. Another quick and easy meal that tasted great – I love that.
Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.
Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
Print[2]
Save[3]
Shrimp Fried Rice
Yield: 6-8
Ingredients:
5-6 slices of bacon, cooked and crumbled
4 cloves of garlic, minced (divided)
2 cups of pre-cooked frozen shrimp, thawed and patted dry
1-2 tbsp canola oil
4 green onions, white part separated from the green part
1 tbsp fresh ginger, grated
6 cups cold rice – made the day before and refrigerated
2-3 tbsp soy, to taste
Sea salt and White pepper, to taste
2-3 eggs, slightly beaten
Directions:
Cook the bacon in a large skillet over medium heat. Once cooked, remove bacon from pan and drain on a paper towel. Crumble and set aside.
Remove all but 1-2 tsp bacon grease from the skillet then add 1-2 tbsp of canola oil to the pan; add the shrimp and 1 clove of minced garlic. Cook, stirring often, for 2 minutes. Season with sea salt and freshly cracked pepper, then remove the shrimp from the pan and place into a bowl. Set aside. Add the remaining minced garlic, ginger and white pieces of the green onion to the pan. Sauté for 60 seconds, stirring constantly then add the rice, crumbled bacon, green parts of the green onion (keeping just a few for garnish), soy sauce and white pepper. Mix the rice thoroughly.
Add the beaten eggs to a separate skillet coated with cooking spray. Cook for 10-20 seconds on each side, flipping it like a pancake, until thoroughly cooked. Remove from pan and cut into small pieces (I used my pizza cutter).
Add the sliced egg to the rice along with the shrimp and mix gently. Taste and add more soy sauce, sea salt, or white pepper if needed. Remove from heat, top with the few remaining green onions and serve. Enjoy!
Recipe and photos by For the Love of Cooking.net
References
- ^ Soy-Sesame Vegetable Sauté (www.gordon-ramsay-recipe.com)
- ^ Print Recipe (www.gordon-ramsay-recipe.com)
- ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)