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Shrimp Fried Rice


This is the first recipe I learned to make and what started my interest in cooking. Like many other recipes, the vegetables and shrimp can be substituted with no problem.



- 2 cups long-grain rice  

- ⅓ cup small shrimp

- 2 eggs (scrambled)

- ½ cup red onion (rough chopped)

- 4 large thin sliced Baby Bella Mushrooms 

- ½ yellow bell pepper

- ½ cup frozen peas

- ¼ cup soy sauce

- ¼ cup oyster sauce

- 4 tbs salted butter (divided)

- 1 tbs Sesame sauce



- Whichever method you use for cooking rice, I suggest you add 2tbs soy sauce and 2tbs rice vinegar to

  the water before adding the rice.

- If you’re using a cooker, follow the directions with the cooker. If you are using a pot, I suggest using the 

  1st knuckle method. *See below

- (Important) Always allow rice to sit for eight hours or even overnight befor frying.

- Scramble two eggs by putting in a pan and seasoning with salt and pepper. Cook on medium without

  stirring and then remove from heat, plate and allow to cool. Once cooled, cut into about ½” X 2” strips.

- Put half the butter in a wok or large pan and heat on med-high until it starts of foam.

- Add rice and allow to heat (be careful not to burn). Toss rice or flip with spatula. Keep it moving and

  only allow it to sit for a few seconds at most. When you see it starting to turn brown and you notice a

  nutty smell transfer to a rice cooker or add water to wok.

- When rice is finished, remove from heat and set aside.

- Add sesame oil to a preheated (med-high) wok or large pan. (this should be the vessel you will finish

  cooking in) When the oil starts to shimmer add all ingredients except the shrimp to the wok. Add half 

  the soy sauce and oyster sauce to veggies. Stir-fry for a couple of minutes put shrimp with vegetables

  and cook about another minute. Add rice a quarter at a time mixing everything after each addition. Add

  the rest of the soy sauce and oyster sauce and mix again. Turn off the heat and let sit in your pan/wok

  about 30-45 seconds to form a light crust.

- Plate and serve.


*First Knuckle method is a simple method the Chinese have been using for centuries. If it ain’t broke – don’t fix it. Add rice to pot, level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle.

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