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Shrimp Fried Rice

4 cups cooked Delta Blues Rice (brown or white)
1 pound gulf shrimp, peeled and de-veined
3 large eggs, lightly beaten
3 green onions, chopped
2 carrots, chopped
2 cloves garlic, minced
1 white onion, chopped
4 tablespoons low-sodium soy sauce
2 tablespoons olive oil
2 tablespoons butter
1 tablespoons rice wine vinegar or dry sherry
1/2 teaspoon ginger powder
1/2 teaspoon white pepper salt and pepper, to taste

In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.
Heat 2 tablespoons of olive oil in a large wok or skillet, add carrots and onions and saute on medium- high heat until almost tender. 5 minutes.
Add shrimp and cook for 2-3 minutes, or until pink and opaque, add garlic for the last 1 minute. Add salt and pepper and remove from heat. Transfer to a plate.
Pour eggs into the skillet and scramble. Then transfer to a plate.
Heat butter in the wok or skillet and stir in cooked Delta Blues Rice. Spread rice and let it cook until semi-crispy.
Add shrimp, vegetables and scrambled eggs to the rice.
Pour in sauce mixture and green onions and toss to coat.
Serve immediately.

photo by Jennifer Johnson | The Coastal Table