Home Cooked Take Out. Shrimp Fried Rice.

Last day of class for the Summer semester means two papers still due and an early morning final exam. By 6 o’clock the kids are starving, I am pressed for time; what to do? Shrimp fried rice of course. A Chinese comfort food if there ever was one. Rasa Malaysia is my go-to Asian recipe base; of course I tweak, but Rasa delivers consistently good direction, always gorgeous photography and her recipes make even the most complicated dishes look easy. Fresh, quick and little to no fuss was just what the Professor ordered for dinner. Delicious results. Recipe after the jump.



3 cups pre-cooked rice
2 Tablespoons fish sauce
1 Tablespoon soy sauce
1 teaspoon salt
1/2 Tablespoon of granulated sugar
1 teaspoon white pepper powder
1 Tablespoon fresh powdered ginger
1 large scallion, sliced 
1 lb. fresh peeled shrimp
1/2 cup frozen green peas (fresh vegetables optional: broccoli crowns, carrot strips, white onion, red pepper strips)
2 tablespoons cooking oil
2 cloves garlic (diced)
1 knob of ginger julienned
2 eggs, beaten and set aside

In a small bowl combine soy sauce with granulated sugar and fish sauce, set aside. Heat up a sautee pan with two tablespoons of oil. Add ginger strips and garlic, saute until aromatic taking care not to burn the garlic and ginger. Add the shrimp and fry until they just start to turn pink. Season with salt, pepper and powdered ginger. Continue to fry for 1-2 minutes. Add your peas and vegetables, and just a splash of oil to make sure the vegetables don’t stick. Add in the rice and mix well until all of the ingredients are incorporated. Add in soy/fish sauce mixture and continue to mix and fry the rice until coated well. Salt to taste.

Make a “well” in the middle of the pan, pushing the rice to the sides and pour the beaten eggs in the well. Leave the eggs for about 30 seconds then mix the eggs into the fried rice. Add sliced scallion, mix briefly just until the scallions wilt a bit. Remove the pan from the heat and serve.

For a vegetarian version you could always substitue tofu for shrimp; I would marinate the tofu overnight in the soy/fish sauce, slice and broil it before using it in the rice.

Serves 6


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