Shrimp Fried Rice

Shrimp Fried Rice 

Serves 4
Chinese fried rice - just as you would find at your favorite Chinese restaurant or takeaway, but without any MSG or nasties. The trick here is simple, good quality, preferably day old Jasmine rice - this is to keep your grains fluffy and separate from each other. Secret number 2 is a good cast-iron Chinese wok; your regular wok or frying pan will do but a cheap, cast-iron wok helps get that beautiful char in the end. You can easily find one of these woks at a kitchen supplies store in Chinatown. Number 3 and the most important step here is “wok hei”, which literally means the breath of the wok. This, my friends, is the special flavor imparted by the flame when you drizzle a tablespoon of rice wine toward the end of the recipe - pure genius! Enjoy the recipe!

For wok cooking tips and tricks, check out my blog on how to season your wok right!

Shrimp Fried Rice Recipe Video

Ingredients
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280g Jasmine rice
3 tablespoons coconut oil or any other oil of our choice
2 eggs
12 medium shrimp, shelled and deveined 
1 medium onion, chopped
1 tablespoon chopped ginger
1 tablespoon light soy sauce ​
¼ teaspoon salt or to taste
¼ teaspoon sugar
1 teaspoon sesame oil
Freshly ground white pepper
3-4 spring onions, chopped
1 tablespoon Shaoxing wine

Recipe
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1Cook 280g Jasmine rice with 360ml water in the rice cooker or as per instructions on the pack. Once cooked, set aside to cool. OR simply use day old rice from the refrigerator.

2Heat a tablespoon of oil in a wok over medium-high heat. Add shrimp and stir-fry for 2 minutes until cooked, set aside. Add another tablespoon of oil to the wok, add eggs and quickly scramble, set aside.

3With a wok over medium high heat, add the third tablespoon of oil, and sauté the onions and ginger until onions are translucent.

4Add the rice, using your spatula to flatten and break up any remaining clumps. Next, add the salt, sugar, soy sauce, sesame oil, and freshly ground white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings. The rice should be hot by this time. Now, add the shrimp and stir-fry for another 30 seconds.

5Add the eggs and spring onion and continue stir-frying the rice for another 30 seconds. Gather all of the rice into the middle of the wok to let the sides of the wok heat up on high flame. After about 20 seconds, spread the Shaoxing wine around the perimeter of the wok, and stir-fry for another 20 seconds. This step gives that little extra wok hei that you taste when you get fried rice from a good Chinese restaurant! Serve hot.

For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
​Click here for more details.