Fried Rice with Shrimp
This recipe calls for a relatively small amount of shrimp to keep the shrimp flavor from overpowering the other ingredients. If you want more protein, add 4 ounces of either cooked ham or cooked pork, or 2 Chinese sausages that have been thinly sliced.
INGREDIENTS | SERVES 2 to 4
- 4 ounces shrimp, shelled and deveined
- ¼ teaspoon salt
- 2 tablespoons chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 large eggs
- ⅛ teaspoon black pepper, or to taste
- 3 tablespoons vegetable or peanut oil, divided
- 2 thin slices ginger
- 2 green onions, finely chopped
- ½ onion, chopped
- 1 red bell pepper, cut into bite-sized chunks
- 3 cups cooked rice
Rinse the shrimp under cold running water and pat dry with paper towels. Toss with the salt.
Combine the chicken broth, oyster sauce, and soy sauce in a bowl. Set aside. Lightly beat the eggs, stirring in the black pepper.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger and green onions. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp briefly until it turns bright pink.
Push the shrimp to the sides and add the onion in the middle of the wok or skillet. Stir-fry for 2 minutes or until it begins to soften. Add the red bell pepper. Stir-fry for 1 minute or until it is tender but still crisp. Remove the shrimp and vegetables from the pan.
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the rice. Stir-fry the rice for 1 minute or until it begins to turn golden. Add the lightly beaten eggs and scramble, mixing them in with the rice. Add the chicken broth mixture. Add the shrimp and vegetables back into the pan. Stir-fry for 1 to 2 minutes to mix everything together. Serve hot.
Fried Rice Origins
While the Chinese were the first to come up with the idea of adding stir-fried vegetables to leftover cooked rice, the precise origins of this popular restaurant dish have been lost to history. However, fried rice was probably invented in the eastern province of Yangzhou, during the Sui dynasty (A.D. 581–617).