Photo: c. foodblogchef 2021
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CHINESE STYLE FRIED RICE WITH SWEET AND SPICY SHRIMP
Serves 4
Marinate the shrimp-
Ingredients:
16 large shrimp (21-25 count), peeled and deveined
1 teaspoon garlic, minced or grated
1/2 teaspoon ginger, minced or grated
4 tablespoons honey
2 tablespoons soy sauce
½ teaspoon chili-sesame oil (Note: if you don’t have chili-sesame oil, use ½ teaspoon of sesame oil and ¼ teaspoon of red pepper flakes.)
2 teaspoons lemon juice
Preparation:
1. Mix the ingredients and marinate the shrimp in half of the sauce for about 30-40 minutes, reserving the other half to drizzle over the cooked shrimp and rice.
While the shrimp marinate, make the fried rice-
Ingredients:
4 cups left-over, or cooked and cooled long-grain rice
2 garlic cloves, minced
2 teaspoons grated fresh ginger
2 large eggs
2 tablespoons vegetable or canola oil
½ cup chopped onion
½ cup cooked fresh or thawed room-temperature frozen peas
¼ cup diced carrot (about the same size as the peas)
2 scallions thinly sliced, white and green parts separated
1 tablespoon dry sherry
3 tablespoons soy sauce
1 teaspoon oyster sauce
Preparation:
1. Beat one of the eggs in a small bowl with a pinch of salt.
2. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan and add the beaten egg. Swirl the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, using a rubber spatula, roll up, and slide the egg onto a plate. Cut into thin strips and set aside to use as a garnish.
3. Add a tablespoon of oil to a hot wok or large non-stick skillet over medium-high heat. Swirl the oil until it shimmers.
4. (Optional) Fry the diced bacon until crisp; remove and set aside. Remove all but about 1 tablespoon of oil from the wok.
5. Add the carrots and onion and sauté for 1-2 minutes; add the ginger, garlic, and peas and continue to cook, stirring occasionally, until the carrot and onion are crisp-tender, 1-2 minutes. Add the sherry and mix until most of the moisture has evaporated.
6. Move the vegetables to one side and pour in the remaining egg whisked; stir to scramble the egg and then mix with the vegetables.
7. Add the bacon and thin-sliced white parts of the scallions to the vegetable-egg mixture and mix well.
8. Immediately add the rice, soy sauce, chili-sesame oil, and oyster sauce (if using), and stir everything, breaking up any clumps of rice, until well combined.
9. Fry for another 3-4 minutes pressing down on the rice and scooping it over 3 or 4 times until the rice is hot and beginning to crisp on the bottom.
10. Set aside and cover while you cook the shrimp.
Cook the shrimp and serve:
1. Remove the shrimp from the marinade and discard the marinade.
2. Add 1-2 teaspoons of canola or other neutral oil to a hot cast-iron or other heavy bottom skillet. Working in two batches, add half the shrimp to the hot skillet and sear for 1 minute on each side. The marinade on the shrimp will caramelize while the shrimp cook. For added flavor, rub the shrimp in the caramelized sauce as you remove them from the skillet.
3. Serve the cooked shrimp atop the fried rice and drizzle with reserved marinade sauce; garnish with thinly sliced scallion greens and the reserved thin strips of egg pancake.
Wine pairing: although beer is a traditional beverage to serve with this dish, a crisp Chablis, Albariño, Sauvignon Blanc, Verdicchio, Verdejo, or Rosé would complement the fried rice.