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How To Make Delicious Shrimp Fried Rice

By Oreoritse Tariemi
02 May 2022   |   3:54 am
Whoever discovered shrimp fried rice was probably trying to do something creative with their leftover rice. Well, whoever you are, thank you very much! Shrimp fried rice is pretty easy to make; this should only take you about 10 minutes once you have your ingredients ready. Let’s get into it.  Fry your eggs- every type…

Thai Shrimp Rice | Photo: Getty Images

Whoever discovered shrimp fried rice was probably trying to do something creative with their leftover rice. Well, whoever you are, thank you very much!

Shrimp fried rice is pretty easy to make; this should only take you about 10 minutes once you have your ingredients ready. Let’s get into it. 

  1. Fry your eggs- every type of fried rice needs eggs in it. It’s nothing different with shrimp fried rice. Heat a wide pan over low heat, and whip a few eggs (2 or 3). Once you’re sure the pan is completely dry, add a tablespoon of vegetable oil. You can also use flavoured oils at this point; a teaspoon of sesame oil will improve the taste of those eggs. 
  2. Stir fry the vegetables- while stir-frying, you don’t want your eggs to get cold, so you can either shift them to the side of the pan and add your frozen peas or transfer them onto another plate. To keep the mess minimal, you can just leave them in the pan. Add all your vegetables in order of hardness; the peas should go first since they require more heat to soften, then the carrots, onions and whatever you’ve got. 
  3. Add the shrimps- just like the eggs; you can move the vegetable to the side of the pan while they continue thawing and cooking. Be careful not to cook your shrimps until they become rubbery. You know the shrimps are almost ready when they start to turn pink, as opposed to white. Shrimps must be peeled and thawed properly, or you’ll just have a hard time cooking them. Stir all the ingredients together properly,
  4. Use cold rice- as earlier mentioned, shrimp fried rice is better with a day-old rice. There’s also no need to warm the day-old rice before using it because it has a tendency to become soggy and sticky if you do so. So yeah, about three cups of cold rice (not frozen rice) work just fine. Break the clumps of the rice into the pan and spread it out evenly. 
  5. Add the spices- you may add spices before or after the rice, but adding them after gives a more accurate perception of the final outcome. Add half a tablespoon of salt (a pinch of sugar if you like), a tablespoon of light soy sauce and a tablespoon of dark soy sauce. 

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