|Shrimp Fried Rice|
Fried rice is easy to make at home and is a good way to use up many of the odds and ends of meats and vegetables that you may have hanging out in your refrigerator. There are a few things you should keep in mind when you are making fried rice at home to ensure your success.
How to Make Fried Rice at Home
Use rice that is at least one day old. Fried rice needs to be made with rice that has chilled and hardened slightly in your refrigerator. Otherwise, it will be gummy and clumpy.
Use a hot pan. Yes, you can use a wok, but a wok is not necessary. I own a couple of woks, but rarely use them. I'm usually just too lazy to get the wok out. What's more important than the pan you use is that the pan you choose can take the heat.
Prepare your ingredients. The fried rice cooks up very quickly. You'll need all the ingredients ready to go. Make sure all your chopping is done in advance. and the ingredients are at hand beside your pan.
Use what you have on hand. One of my favorite kinds of fried rice to order for take-out is house fried rice. It has everything but the kitchen sink in it. This is a good way to use up leftovers at home. Let's make some shrimp fried rice, shall we?
Shrimp Fried Rice
|Shrimp Fried Rice Ingredients|
- 2 tablespoons canola oil, divided
- 4 cups day old white rice, chilled
- 1/2 pound shrimp, shells removed and cut into bite-sized pieces
- 1/2 medium onion, chopped
- 2 stalks of celery, sliced
- 3 scallions, sliced, green parts reserved
- 1 cup frozen carrots and peas
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
Assemble your prepared ingredients. Mix together the soy sauce, rice vinegar and sesame oil in a small bowl. Set aside.
|Get the Ingredients Ready|
|Set the Cooked Shrimp Aside|
|Make Room in the Pan for the Egg|
|Time to Eat! Shrimp Fried Rice|