INSTANT POT SHRIMP FRIED RICE
Better than take-out and ready in minutes. Make the rice ahead of time for a time saving weeknight meal.
Provided by DanaAngeloWhite
Categories Rice
Time 22m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Spray the inner pot with nonstick cooking spray.
- Add shrimp, beaten eggs, broccoli and onion to the inner pot.
- Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 1 minute.
- To make the sauce, combine soy sauce, vinegar, sugar, sesame oil and cornstarch; whisk well and set aside.
- When cook time is finished, quick release the pressure, remove the lid. Set to Saute mode, add sauce and stir using a wooden spoon.
- Cook for two minutes or until the shrimp are completely opaque and the sauce has started to thicken. Add cooked rice and carrots and continue to stir until the rice is heated through and all the ingredients are well combined. Serve topped with chopped cashews.
- Serves: 4; Calories: 402; Total Fat: 10 grams; Saturated Fat: 2 grams; Total Carbohydrate: 51 grams; Sugars: 7 grams; Protein: 27 grams; Sodium: 945milligrams; Cholesterol: 236 milligrams; Fiber: 6 grams.
Nutrition Facts : Calories 444, Fat 14.1, SaturatedFat 2.9, Cholesterol 236, Sodium 1226.2, Carbohydrate 53.3, Fiber 4.4, Sugar 5.3, Protein 27.3
JAPANESE SHRIMP FRIED RICE WITH YUM YUM SAUCE
Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.
Provided by doingdirt
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
- Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
- Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
- Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.
Nutrition Facts : Calories 785 calories, Carbohydrate 70.2 g, Cholesterol 211.3 mg, Fat 46.7 g, Fiber 5.5 g, Protein 23.1 g, SaturatedFat 11.1 g, Sodium 982.5 mg, Sugar 3.3 g
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
CHAU FAN (SHRIMP FRIED RICE)
This recipe is for traditional Chinese fried rice but versions exist in many countries around the world.
Provided by Member 610488
Categories Rice
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.
- In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.
- 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.
- Add the eggs and scramble them gently with a spatula as they cook until they're still a little soft and loose.
- 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.
- Wipe the pan and spatula clean with paper towels.
- Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.
- Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).
- Immediately add the shrimp, stirring constantly until it's opaque (1 minute).
- Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.
- Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
- 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.
Nutrition Facts : Calories 414, Fat 16.9, SaturatedFat 3.4, Cholesterol 210.9, Sodium 1048.5, Carbohydrate 46.4, Fiber 0.9, Sugar 2.8, Protein 17.2
DELUXE FRIED RICE (YANGZHOU CHAU FAN)
Provided by Robert Farrar Capon
Categories one pot, side dish
Time 10m
Yield 2 to 3 servings
Number Of Ingredients 15
Steps:
- Have all ingredients prepared and on hand at the stove.
- Place wok or large skillet over high heat. Add oil and 1/4 teaspoon salt. Add egg, scramble it briefly and break it up a bit, adding the ginger as you do so. Add roast pork, shrimp, ham, snow peas, sherry and stock and bring to a boil. Add scallion and lettuce and mix briefly.
- Break up any clumps in the rice, place it on top of the mixture, cover and cook 45 seconds. Uncover, stir to mix everything together, season with pepper and sugar and add salt to taste.
Nutrition Facts : @context http, Calories 831, UnsaturatedFat 7 grams, Carbohydrate 160 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 2 grams, Sodium 705 milligrams, Sugar 2 grams, TransFat 0 grams
VEGETABLE SHRIMP FRIED RICE
Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.
Provided by Kozmic Blues
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a large non-stick skillet or wok, heat oil over medium high heat.
- Add some of the grated garlic and ginger for 30 seconds.
- Next add shrimp and cook quickly until they turn pink.
- Remove and set aside.
- If needed, add a little more canola oil to wok.
- Add beaten eggs.
- I swirl the wok to coat the bottom with the egg.
- It will cook very quickly.
- Once eggs are set, you can chop them up smaller pieces.
- Then remove from the pan and set aside as well.
- Again if needed, add a little more canola oil to the wok.
- Add the rest of the grated garlic and ginger.
- Then add the pea pods and green onion and cook for about 1 minute.
- Splash in some of the soy sauce and sesame oil.
- Mix with vegetables.
- Add rice and cooked egg.
- Toss quickly to mix rice with soy sauce.
- Stir in whatever is left of the soy sauce (this part can be to taste if you don't like too much sodium).
- Fold bean sprouts into warmed rice, for about 30 seconds.
- Add shrimp, top with some scallion, and serve.
CLASSICAL CHINESE FRIED RICE - YANG ZHOU CHAO FAN
Make and share this Classical Chinese Fried Rice - Yang Zhou Chao Fan recipe from Food.com.
Provided by elly9812
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break up the lumps in the cooked rice (the goal is to try to separate cooked rice into individual grains).
- Dice roast pork.
- Beat eggs.
- Heat iron wok till smoking hot.
- Swirl a ladle of cold oil in the wok to coat the inside evenly.
- Pour off the oil
- Add 2 Tbsp oil to wok.
- Pour the beaten egg into the hot wok.
- Before the eggs are completely set, put in the rice, then the roast pork and the fresh coriander.
- Toss and turn the rice very quickly for about ten seconds with spatula.
- Add the salt, light and dark soy sauce.
- Toss and turn the rice very quickly for about another ten seconds.
- When you see some the rice grains jumping up and down in the work (meaning the rice is really hot), add half the broth.
- Toss quickly for another ten seconds, and add the other half of the broth.
- Add another Tbsp oil and toss for a further 3 seconds.
Nutrition Facts : Calories 2504.8, Fat 110.5, SaturatedFat 20.9, Cholesterol 855.4, Sodium 993.4, Carbohydrate 95.7, Fiber 1.7, Sugar 0.2, Protein 262
AROMATIC VEGETABLE FRIED RICE (SU CAI CHAO FAN)
Apparently the secret of great fried rice is to first toss the cooked rice in peanut oil and then mix in the seasoned vegetables. This rice calls for a clear vegetable stock. You can use a highly processed and scary store bought one :) But for a really authentic and impressive flavour you can go to the minimal effort of making your own. The recipe I use is Recipe#424266 Cooking time does not include preparing the rice.
Provided by KristinV
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Heat 1 tbs peanut oil in a saucepan and sauté the chopped garlic for 10 seconds. add the cooked rice and salt and toss to mix. Heat through, remove from heat and set aside.
- In a separate saucepan, heat th 2 tbs sesame oil and 1 tbs peanut oil and saute the ginger and grated garlicfor 15 seconds over medium heat.
- Add the celery, green beans and carrot and stir-fry over high heat for 2-3 minutes. Add the bean sprouts and bamboo shoots and stir for 1 minute.
- Stir in the rice, spring onions and green capsicum and toss to mix. Stir-fry for one minute.
- Add the vegetable stock, soy sauce and salt. Continue to stir over high heat for 1-2 minutes until the stock is absorbed, Garnish with coriander leaves and serve.
Nutrition Facts : Calories 325.4, Fat 14.2, SaturatedFat 2.3, Sodium 1118.8, Carbohydrate 43.7, Fiber 4, Sugar 5.2, Protein 7.1
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