Prep Instructions (5-10 minutes)
Scramble Eggs (mix in white pepper to your tasting)
Remove shrimp shells and prepare raw shrimp as you like (I prefer smaller pieces so I get some in every bite)
Chop Vegetables (I use shredded carrots and mushrooms, or whatever veggie I have in the fridge)
----- Keep the veggies in separate piles based on how long it takes to cook. (i.e. carrots take a little longer to cook compared to mushrooms, so while sautéing I will add carrots before mushrooms)
Heat a little butter/oil (just enough to scramble the eggs) in a wok (or other large sauté pan) over medium-high heat. Add minced garlic to the pan once the butter/oil is hot, then shortly after add the egg and scramble, making sure to break it into small pieces. 2-3 minutes
When egg is almost complete cooking, add in shrimp, 1/4 of the chopped green onions, and any firmer veggies that take longer to cook. (I prefer my green onions in raw form, so I add the remaining 3/4 at the end.). Toss in the Chili Oil, Sesame Oil, and any other seasonings to your liking. Saute shrimp until pink and firm. When the shrimp is almost done, you can add in the veggies that take less time to cook. 5-10 minutes
Begin adding in the rice in phases. Add a little, then stir it around to ensure the rice is coated with the flavors in the pan. Continue until you've used as much rice as you want. (I sometimes leave a little rice out, because I prefer to have more veggies and shrimp in each bite.) 2-3 minutes
Once the rice is thoroughly coated with the flavors in the pan, begin to add soy sauce little by little. You may not need all 4 tbsps. The key, is you want to add the flavor of the soy sauce and toss with the entire contents of the pan, but you DONT want to drench the rice so that it becomes too soggy. Once the consistency is the way you prefer, add in the remainder of the scallions. Toss it all together and serve. 1-2 minutes
Rice - if you can plan ahead, cook the rice the night before and store in the fridge until the next evening. If your the majority of people and you think of this the day of, you can cook the rice in the morning while you're getting ready, when you go home at lunch, or right when you get home from work. The POINT, make sure your rice isn't soft and fluffy when you make your fried rice, b/c it breaks up, sticks together, etc. You want to be able to re-cook the cooked rice and have the grains separate from each other easily.
Vegetable Suggestions - White/Yellow Onions, Mushrooms, Cooked peas, Carrots, Corn, Squash/Zucchini, Bell Pepper. Two things to remember:
1. Be sure to toss the longer cook-time veggies earlier during the sauté session so they aren't too raw for your taste
2. If you have veggies that add water to the pan, you may need to prepare to use less soy sauce (or any other liquid in general)
Seasonings - I find it hard to add measurements for the seasonings in the ingredients section. I always season to taste. Please keep that in mind when you're following this recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 407 (66%)|
|Amt Per Serving||% DV|
|Total Fat 45.3g||60 %|
|Saturated Fat 12.4g||62 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 1586.2mg||488 %|
|Sodium 527.2mg||18 %|
|Potassium 546.5mg||14 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.1g|
|Protein 47.5g||68 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 614
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