Shrimp Fried Rice
* 1½ cups cooked basmati rice, dried (see instructions below) * 1 carrot, diced small * 3 scallions, sliced * ½ cup onion, chopped * 3 cloves garlic, minced * 2 tbsp garlic butter, recipe below * ½ tbsp soy sauce * ¼ tsp white pepper * ¼ tsp sugar * 3 eggs (pre-scramble and set aside) * ½ cup frozen peas, thawed * ½ cup bean shoots * 1 cup sliced pea pods ** I have a large wok, but if you don’t have a large wok you can use an extra large saute pan on high heat, preheat for at least 3 minutes.
** The first step is to cook the shrimp. Using 1 tsp neutral oil, add the marinated shrimp and cook for 2 minutes per side. Remove from the pan.
** Add another teaspoon of oil, the onions and diced carrot. With the pan is as hot as it is, you will want to lift it up, shaking it vigorously while stirring the ingredients to prevent burning. Cook the carrots and onion for 3-4 minutes.
** Add in the bean shoots and pea pods. Cook an additional 2 minutes.
** Add in the rice, garlic butter and sauce mixture. Toss this around and let it sit on the burner for at least a minute and a half. This will create a nice little char on the bottom of the rice.
** Add in the shrimp, green onions and peas. Toss this all together and cook for an additional 2 minutes.
Shrimp Marinade
* ½ lb shrimp, can sub with any protein of choice * 11 tsp soy sauce * ¼ tsp white pepper * ¼ tsp sesame oil * 1 tsp neutral oil, I used avocado oil ** Mix up the shrimp, marinade, and marinate shrimp for no more than 1 hour.
Garlic Butter
* ½ cup butter, softened * 3 tsp light soy sauce * 3 cloves garlic, grated
** Mix the garlic butter and set aside. Mix up the shrimp, marinade, and marinate shrimp for no more than 1 hour.
Basmati Rice (dried rice) * 1 cup rice * 1½ cups cold water
** Place cold water in a saucepan, add rice. Bring the water to a hard simmer. Do not stir the rice. Once the surface is bubbly, cover with a lid and cook for 12 minutes. Remove from heat, keep the lid on and rest for 10 minutes.
** Fluff the rice with a fork. Drizzle a 9x13 sheet pan with 1 T neutral oil. Place the rice on the sheet pan and spread out as thin as possible. Let cool at room temperature for 30 minutes. Place in a refrigerator, uncovered for up to 4 hours or overnight. Drying the rice will create the perfect fried rice. Not mushy at all!
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