Saturday, April 10, 2010

Shrimp Fried Rice

I invited my favorite pescetarian over for dinner tonight.  Unfortunately, she wasn't up to it, but alas dinner must still be made.  Tonight, I present shrimp fried rice!  

My favorite dishes are one pot dishes, or in this case one wok.  It's pretty easy to make even with the multitude of ingredients.

Shrimp Fried Rice

2 to 3 cups cooked rice
2 tsp wok oil
1/4 tsp fresh ginger 
1/4 cup red pepper, julienned
1/4 cup green pepper, julienned
1/4 cup onion, julienned
1/2 cup broccoli 
1/4 cup carrots 
3/4 lb fresh shrimp, uncooked
2 eggs
1/4 cup szechuan sauce

Fire up your wok and coat it with the wok oil.  Next step is to add the ginger, red pepper, green pepper and onion.  If you're using cooked broccoli, you should add it last.  Keep turning the vegetables so that it doesn't burn.  Once the vegetables are tender, push them to the side of the wok and add the shrimp.  Do not layer the shrimp!  They should be placed in the center of the wok.  Once they start to turn pink, turn them over.  If you're using a lot of shrimp, then push the cooked ones to the side of the wok and add more.  Once all the shrimp is cooked, push everything to the side of the wok.

Next, crack the eggs in the middle of the pan and start scramblin'!  Once the eggs are scrambled, push everything into the center of the pan and mix it together.  Then push it all to the side again.  Pour the szechuan sauce into the center of the pan.  Stir it until it gets hot.  Then add the rice.  Use the wooden spoon to turn over the rice and vegetables until everything is coated with the sauce.  And that's it!  

P.S. Szechuan is spicy so beware!


  1. mmmm tasty. do you eat the shrimp with the shells on?

  2. OH YOU! haha You'll notice from the picture that the shrimp were peeled before cooking to prevent any mishaps ;-)