shrimp fried rice

Loved by adults and kids fried rice is often a fave at Chinese restaurants and take-outs. Why not make your own? It's easy and tastes better than any take-out fried rice I've ever had. I like to mix it up sometimes and add scallops and shrimp or shrimp and chicken. And for those who don't like seafood (heaven forbid), do chicken or pork. Vegetarian, then add tofu. If you're lucky enough to live somewhere where there's an Asian market, see if you can find some lap-cheong - Chinese sausage and add to the rice. There's a couple of tricks to this recipe...make sure you use day or two old, cold rice and have all the ingredients prepped and ready to go before you start cooking. 

shrimp fried rice

1/4 cup oyster sauce

2 tablespoons reduced sodium soy sauce

2 tablespoons dry sherry

1 teaspoon sesame oil

1 teaspoon sugar

2 tablespoons canola oil

1 lb (500g) medium raw shrimp (prawns), peeled, deveined and halved

1 cup diced onion

1 tablespoon finely grated ginger

4 garlic cloves, crushed

1 cup diced frozen peas and carrot mixture, thawed

1 cup corn kernels (canned, frozen or fresh)

1 ( 8oz/227g) can sliced water chestnuts, drained

3 cups cooked jasmine rice, cooled

3 eggs, scrambled and chopped

1/2 cup thinly sliced green onions

salt and freshly ground pepper

In a small bowl, combine oyster sauce, soy sauce, dry sherry, sesame oil and sugar; set aside.

Heat 1 tablespoon of canola oil in a wok or large frying pan over medium-high heat. Add shrimp. Cook until shrimp are just starting to change color. Remove from wok; set aside.

Heat remaining oil in same wok. Add onion, ginger and garlic. Stir-fry for 1 to 2 minutes until fragrant. Add peas and carrot mixture, corn, water chestnuts, rice and oyster sauce mixture. Stir-fry until hot. Add eggs, green onions, salt and pepper. Serves 4 to 6. 

shrimp fried rice