Chau Fan (shrimp Fried Rice)
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
- Servings: 4
- 2 tablespoons soy sauce
- 2 tablespoons mirin or 2 tablespoons dry sherry
- 1 tablespoon oyster sauce
- 2 teaspoons granulated sugar (use only if using dry sherry, otherwise omit)
- 2 teaspoons toasted sesame oil
- pepper, to taste
- 3 large eggs
- 3 tablespoons peanut oil
- 1 1/2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 1/2 lb shrimp, shelled deveined cut into 1/4 inch pieces
- 3 cups cooked rice, refrigerated overnight then brought to room temperature
- 3 scallions, trimmed and green parts finely sliced
Recipe
- 1 in a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of pepper.
- 2 in another small bowl, beat the eggs with 1/4 tsp salt and a pinch of pepper.
- 3 heat a 12-inch skillet or large wok over high heat for 45 seconds. swirl 1 tbsp of the peanut oil in the pan to coat the bottom.
- 4 add the eggs and scramble them gently with a spatula as they cook until they’re still a little soft and loose.
- 5 remove from the heat and cut the egg into small pieces with the spatula. it will finish cooking as you do this. transfer to a bowl.
- 6 wipe the pan and spatula clean with paper towels.
- 7 heat the pan over high heat for 45 seconds. pour in the remaining 2 tbsp peanut oil and swirl to coat the pan.
- 8 add the ginger and garlic. stir constantly with the spatula until the garlic is light brown (10 seconds).
- 9 immediately add the shrimp, stirring constantly until it’s opaque (1 minute).
- 10 add the cooked rice. cook, stirring constantly (2 minutes). reduce the heat to low.
- 11 stir the soy sauce mixture and then drizzle it over the rice. stir well to completely coat the rice and mix the ingredients.
- 12 add the scrambled egg and mix well. add the scallions and mix well. taste and add salt if necessary. transfer the rice to a bowl and serve.
No comments:
Post a Comment