SHRIMP AND EGG FRIED RICE
This fried rice is a favorite of Hubby's and also was well-received by guests. It's easy to whip up quickly if you need to. I try to use the minimal amount of meat needed to give it good flavor to the whole dish when I make it just for the two of us. You may want to increase to 1/2 lb shrimp if serving to guests. Hubby actually prefers this using 1/2 lb pork in place of the shrimp, but this is healthier. Sometimes I sub fake crab for the shrimp. It ends up a little sweeter but still good. Scallops are also a delicious option.
Provided by Demandy
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
- Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
- Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
- When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
- Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.
STIR FRIED SESAME VEGETABLES WITH RICE
In this dish, the peanut oil is preferable to the vegetable oil, as the flavor of the peanut oil adds a really nice nutty flavor.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan combine broth, rice and margarine. Cover and bring to a boil over high heat. Reduce heat to low and simmer for 15 minutes, or until all liquid is absorbed.
- Place sesame seeds on a small baking sheet and bake in preheated oven for 5 to 6 minutes, or until golden brown; set aside. Meanwhile, heat peanut oil in a large skillet or wok over medium-high heat until very hot. Add asparagus, bell pepper, onion, mushrooms, ginger and garlic and stir-fry for 4 to 5 minutes, or until vegetables are tender but crisp. Stir in soy-sauce and cook for 30 seconds. Remove from heat and stir in sesame oil and toasted sesame seeds. Serve over rice.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 42.5 g, Fat 14.8 g, Fiber 4 g, Protein 7.1 g, SaturatedFat 2.4 g, Sodium 891.8 mg, Sugar 5.9 g
SESAME SHRIMP STIR-FRY
This quick and tasty main dish has a double hit of sesame oil and seeds that add nutty flavor to crisp peppers and shrimp.
Provided by Debbie
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
- While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
- Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
- Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 172.9 mg, Fat 9.3 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 1.5 g, Sodium 885.3 mg, Sugar 3.4 g
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.
SESAME SHRIMP & RICE
A handful of convenience items and a flash in the skillet allows you to put a delightfully flavorful, high-quality meal on the table in minutes. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Microwave rice according to package directions. Meanwhile, in a large skillet or wok, stir-fry snow peas and onions in oil for 1 minute. Add the shrimp, pineapple, oranges and salad dressing; cook until heated through and vegetables are crisp-tender., Sprinkle with almonds. Serve with rice.
Nutrition Facts : Calories 407 calories, Fat 11g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 330mg sodium, Carbohydrate 49g carbohydrate (24g sugars, Fiber 3g fiber), Protein 28g protein.
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