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Please note that I don’t have the exact measurements for all of the ingredients this recipe at this time. This recipe is still a work in progress so the measurements below are approximate only.
Chinese Shrimp Fried Rice - Cơm Chiên Tôm
Servings 4 People
Ingredients
Microwave The Veggies:
- water
- A Handful Of Frozen Peas & Carrots
Scramble The Eggs:
- 1 1/2 Tablespoons Vegetable Oil
- 6 Large Eggs ( Beaten )
Cook The Shrimp:
- 1 Tablespoon Vegetable Oil
- 1/2 Tablespoon Minced Garlic
- 1 Tablespoon Chopped Shallots
- 14 Medium Shrimp ( Size 21/25 . Peeled & Deveined )
Add To The Wok:
- 1 Tablespoon Vegetable Oil
- 1 Tablespoon Minced Garlic
- 2 Tablespoons Chopped Shallots
- 3 Chinese Sausages ( Diced )
- 4-5 Cups Cooked Rice ( Refrigerate rice overnight )
- 1 1/2 Tablespoons Maggie Seasoning Soy Sauce
- 1 Teaspoon Dark Soy Sauce
- 1/2 Teaspoon sugar
- 1/2 Teaspoon Sesame Oil
- 1 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- A Handful Of Chopped Green Onions
Serve With:
- Sliced Japanese Cucumbers ( Optional )
If You Like It Spicy Then Serve With Any Of The Following :
- Fresh Thai Chilis
- Sriracha
- Chili Paste
Instructions
- Pour a handful or two of frozen peas & carrots into a bowl and fill with enough water to submerge them. Then microwave for a few minutes until defrosted. Drain and set aside.
- Crack the eggs into a bowl and beat them. In a non-stick pan over medium heat, add 1 ½ tablespoons of vegetable oil . Once the oil is hot, pour in the beaten eggs. Scramble until just about cooked. They will be cooked a little bit more later. Do not overcook the eggs. Use the spatula to rough chop the scrambled eggs. Set aside.
- In a saute pan, over medium heat add in a tablespoon of vegetable oil. Once the oil is hot, add in ½ a tablespoon of minced garlic and 1 tablespoon of chopped shallots . Toss until the shallots for about a minute until they are about to turn brown, then add in the shrimp. Give them a toss then spread the shrimp out in the pan into a single layer. Once the first side has turned pink, flip the shrimp over and cook the second side until it has turned pink as well. Immediately remove from the pan as soon as both sides have turned pink. Do not overcook the shrimp.
- In a wok, over medium heat add 1 tablespoon of vegetable oil . Once the oil is hot, add in 2 tablespoons of chopped shallots and 1 tablespoon of minced garlic. Toss the shallots and garlic until the shallots turn slightly brown. Then throw in the diced chinese sausages. Cook the chinese sausages until they have turned slightly browned, then add in the carrots and peas. Also add in the cold cooked rice. At this point, turn the heat up to Medium-High. Then use your spatula to break the rice apart .Toss a few times then pour in 1 ½ tablespoons of Maggie Seasoning Soy Sauce, 1 teaspoon dark soy sauce and ½ teaspoon of sugar. Then toss the rice until the rice has all separated. Then dump in the eggs and toss to combine. Add in ½ teaspoon of sesame oil, 1 teaspoon of salt and ¼ teaspoon of black pepper. Toss to combine. Lastly add in a handful of chopped green onions. Cook for 1 minute then turn of the heat.
- Taste and adjust the fried rice. Add more salt, soy sauce or black pepper to taste.
- Transfer to a plate and serve with a side of sliced Japanese cucumbers ( optional ).
- For some heat, serve with some fresh thai chilis. Or you can serve with some Sriracha or chili paste instead.
