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Rice

Shrimp Fried Rice 蔥蝦炒飯

created by @big38

Shrimp Fried Rice 蔥蝦炒飯

Ingredients

Scale recipe
—Overnight rice
—Spring onion
—Shrimp
—Egg (optional)
—White pepper

Directions

01

Infuse oil with shrimp shells.

02

Remove shells, lightly fry shrimp in the oil then set aside.

03

Fry beaten eggs.

04

Fry green onion’s white parts.

05

Add in overnight rice and stir fry until ready.

06

Add in shrimp and cook until desired doneness.

07

Finish with green onion and white pepper.

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Notes

This is the one dish anyone ever taught me by my grandma. It’s straight forward, but it does require you to know your fundamentals and execute each part perfectly. The result simply delicious. I made a few modifications, not to diverge from the original dish but enhance certain aspects. Rather than tossing the shells, use them to make the oil more aromatic and extract more flavor. The egg is listed optional because my grandma didn’t use them. The order in which I fry rice is adapted with my new philosophy. Fry the egg first, never last. Cook the rice as long as you want, to the dryness you want. Following these steps, it’s a lot more foolproof to getting great fried rice. Perfect fried rice should be distinctive in each grain of rice.