Does any one know a really good chinese shrimp fried rice recipe? Like the restaurants serve?

Question

shrimp fried rice

Answer 1

Shrimp Fried Rice

1/4 lb Shrimp, shelled and deveined
5 tb Oil
3 Eggs, beaten
1/4 ts Salt
3 1/2 c Rice, cold cooked
1/2 ts Salt
2 Scallions, finely chopped
--------------COATING-------------------
1/4 ts Salt
1 ts Cornstarch
2 ts Water


1. If shrimp is large, cut crosswise into 1/2 " pieces. Dissolve cornstarch in water and add salt to make coating. Mix with shrimp and set aside.


2. Heat wok over high heat until hot. Add 2 T oil, coat and heat for a few seconds. Reduce heat to medium, add shrimp, and stir-fry briskly for 1-2 minutes until shrimp are pink and firm. Pour into dish and set aside.


3. Clean wok and heat over high heat. Beat eggs with 1/4 t salt. Add 3 T oil to pan, coat, and heat until very hot. Pour in eggs and as they puff around edges, push the mass with spatula to far end of pan. tilting pan toward you so that the runny eggs slide onto the hot surface. Continue this process until the eggs are soft and fluffy. Give one big whirl and scrape into a dish. Set pan over medium heat (don't add oil). Add rice and stir-fry about 1 minute. Add salt to taste. Add scallions and stir in briefly. Add shrimp and eggs and stir rapidly, turning and folding, for about 1 minute. The eggs should be in small pieces and well mingled with the rice and shrimp. Pour into a hot serving dish.

Answer 2

My Dad was a Washington, DC, policeman. His first job was as a beat cop in Chinatown in WDC. He ate there every day and he got to love Chinese food. He took us often on weekends. My Mom fell in love with Shrimp Fried Rice so he learned how to make it from the Chinese Restaurant Chefs. If is a hearty meal with one pan and delicious:

Boil 12 oz to 1 pound - medium to small shrimp in their shells and peel. set aside

Cook 3 cups rice. I use basmati but most Asians use Jasmine rice. Take the cooked rice and spread it out on a baking sheet and let it air for about a couple of hours. This prevents it from being too sticky.

1 cup or more mung bean sprouts fresh is better but you can use canned but be sure to rinse and drain them
1 chopped green pepper
1 cup sliced chopped white or yellow onion
4 or more scallions sliced white and green parts
2 eggs

Kikkoman soy sauce

1 teaspoon MSG ( leave out if allergic)

Cut the vegetables and put aside in a bowl

Aerate the rice: make sure there are not any lumps and spread on a cookie sheet leave out to firm up and individualize the rice grains

Heat up a wok until very hot pour in some corn or peanut oil about 3 tablespoons

Stir fry the vegetables until tender

add the rice, the MSG, and about 1/4 cup Kikkoman soy sauce - use more soy sauce or less to you taste - Daddy like the rice to be nice and brownish.

Add the Shrimp

When the rice had heated up put in the two eggs - do not beat them just break the yolks and keep stirring the rice around

Add the mung bean sprouts last. When it is all heated serve. Put any leftovers in a bowl and immediately rinse the wok to keep it seasoned

You can vary this will all sorts of meats and left over vegetables. We have fried rice in our house at least once a week. I use pork, chicken, turkey whatever I have on hand.

Answer 3

Shrimp Fried Rice

3 lb Medium shrimp
1 tb Unsalted butter
2 Raw eggs
2 tb Milk
2 tb Sesame oil
1 c Finely chopped Spanish onion
1/4 ts Fresh grated ginger *
1/3 c Sweet sherry (Oloroso)
2 c Bean sprouts
2 c Cooked long grained rice
1/3 c Light soy sauce **
6 Green onions, chopped
Vegetable cooking spray
Salt and pepper, to taste

** or ground ginger ** preferably Kikkoman

Instructions

1. Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside.

2. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture.

3. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately.

Answer 4

Shrimp Fried Rice

INGREDIENTS:
SERVES 4
4-5 cups cooked rice (preferably 1-3 days' old, kept in the refrigerator)
8-12 medium or 15-20 small shrimp, shell removed (tails can be removed or left on). If frozen, thaw fast in tepid water
optional: up to 1 cup roasted chicken, cut into small pieces
3-4 Tbsp. white cooking wine
1 small cooking onion, minced
3-4 cloves garlic
2 large or 3 small eggs, beaten
1/2 to 3/4 cup frozen peas
optional: 2 tsp. shrimp-flavored chilli (a Thai product sold in jars at Asian stores), or 1 tsp. dried chilli flakes
STIR-FRY SAUCE FOR RICE:
1/2 tsp. shrimp paste (available by the jar at Asian stores)
1+1/2 Tbsp. fish sauce
1 tsp. sugar
1 Tbsp. soy sauce
1/4 tsp. white pepper (or substitute a pinch of black pepper)
GARNISH: (optional)
2-3 spring onions (scallions), sliced
slices of cucumber (to arrange around the outside of the plate)

PREPARATION:
Fried Rice Cooking Tip: If you are using day-old rice (or older), it will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl.Add 1 Tbsp. of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice is separated once again into grains.

First, mix all the stir-fry sauce ingredients together in a cup. Set aside for later.
Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 Tbsp. oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant.
Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften.
Add the raw shrimp. (If using cooked shrimp, add later - together with the rice). Stir-fry another 2-3 minutes, or until shrimp have turned pink and are nicely plump.
Push shrimp to the side of your wok or frying pan. Add a few tsp. more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) - about 1 minute. Note: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.

Keep the wok or frying pan hot for these last few steps (medium-high to high heat). Add the rice, peas, roasted chicken (if using), and chilli (if using). Pour the sauce overtop.
Quickly begin "tossing" the rice in the wok/pan, using a shoveling-like motion (lifting from the bottom of the pan). A flat-bottomed spatula or plastic "egg flipper" works well for this (in Thailand, they use wooden "shovels", as pictured here). Continue "stir-frying" in this way for about 3 minutes, or until rice and peas are hot.
Taste-test the rice for salt (I find it is never salty enough). Add a little more fish sauce, 1/2 Tbsp. at a time, instead of salt, and continue stir-frying the rice until desired taste is achieved. Remove from heat.
Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices. Scoop rice onto the platter, then sprinkle with sliced spring onions (scallions). For those who like it extra spicy, serve Thai chilli sauce on the side. Enjoy!

Answer 5

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