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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Growing up in Manhattan, I got spoiled by authentic Chinatown fried rice. Now living in the south, I've yet to find a restaurant that serves fried rice as good as I grew up with. The combination of ingredients in this recipe is so fantastic, I now prefer to make my own fried rice at home.—Katherine White, Clemmons, North Carolina Ingredients:
1/4 cup soy sauce |
2 tablespoons plus 2 teaspoons sesame oil, divided |
1 tablespoon minced fresh gingerroot |
3 garlic cloves, minced |
1/8 teaspoon crushed red pepper flakes |
1 pound uncooked medium shrimp, peeled and deveined |
2 tablespoons canola oil, divided |
1 small onion, chopped |
1 small sweet red pepper, chopped |
4 cups cold cooked rice |
1/4 teaspoon salt |
4 green onions, sliced |
1/3 cup minced fresh cilantro |
Directions:
1. In a small bowl, combine the soy sauce, 2 tablespoons sesame oil, ginger, garlic and pepper flakes. Transfer 3 tablespoons to a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Set aside remaining soy sauce mixture.
2. In a large skillet or wok, stir-fry onion and pepper in 1 tablespoon canola oil and 1 teaspoon sesame oil for 4-6 minutes or until crisp-tender. Remove and set aside.
3. Drain shrimp and discard marinade. In the same skillet, stir-fry shrimp in remaining canola and sesame oil for 5-6 minutes or until they turn pink. Remove and set aside.
4. Add rice, reserved soy sauce mixture and salt to the pan; cook 4-6 minutes or until heated through, stirring to break up rice and coat evenly. Stir in green onions, cilantro, onion-pepper mixture and shrimp; heat through. Yield: 4 servings.
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