Best 4 Chinese Fried Rice With Shrimp And Peas Recipes
Chinese fried rice is a classic dish that is enjoyed by people all over the world. It is a versatile dish that can be made with a variety of ingredients, but the most popular version includes shrimp, peas, eggs, and rice. Chinese fried rice is a great way to use up leftover rice, and it is also a quick and easy meal to make. The key to making a great Chinese fried rice is to use high-quality ingredients and to cook the rice properly. The rice should be cooked until it is fluffy and slightly al dente, and it should be fried in a hot wok with plenty of oil. The shrimp should be cooked until it is pink and opaque, and the peas should be cooked until they are bright green and tender. Once the rice, shrimp, and peas are cooked, they are combined with eggs, soy sauce, and other seasonings. The dish is then cooked until the eggs are cooked through and the rice is heated through.
Here are our top 4 tried and tested recipes!
CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
CHINESE FRIED RICE WITH SHRIMP
This was my mother's favorite way to use up leftover white rice. It really doesn't taste like the fried rice you get at a restaurant, but it still a great meal. I typically throw in whatever vegetables I have in my kitchen, and leave out the shrimp or chicken. I also cut this down to accommodate the amount of rice I have. Cooking time does not include making rice, chicken or shrimp since this is usually made out of leftovers.
Provided by karen
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make rice in advance and refrigerate.
- Heat the oil in a skillet. Stir in the rice until lightly browned, pressing out any lumps.
- Mix in the scallions, salt, pepper and shrimp or chicken. Saute for 1 minute.
- Make a well in the center of the rice and pour the egg into it, stirring until barely set.
- Stir egg into the rice mixture.
- Add the parsley and soy sauce and stir. Cook 1 more minute and serve immediately.
- For Vegetarian omit both the chicken and the shrimp.
FRIED RICE RESTAURANT STYLE
A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.
Provided by jostrander
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 39.7 g, Cholesterol 46.5 mg, Fat 8.4 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 380.9 mg, Sugar 1.3 g
SHRIMP FRIED RICE II
The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.
Provided by OKBAT
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
- Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
- Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
- Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.
Nutrition Facts : Calories 483.4 calories, Carbohydrate 60.3 g, Cholesterol 186.6 mg, Fat 17.5 g, Fiber 1.9 g, Protein 20 g, SaturatedFat 3.2 g, Sodium 1637.6 mg, Sugar 2.3 g
Tips:
- Choose the right rice: Use day-old, medium-grain rice for the best texture. Freshly cooked rice will be too moist and sticky.
- Cook the rice properly: Rinse the rice thoroughly before cooking to remove any starch. Cook the rice according to the package directions, but reduce the cooking time by 1 minute.
- Use a well-seasoned wok: A well-seasoned wok will help prevent the rice from sticking. If you don't have a wok, you can use a large skillet or frying pan.
- Heat the wok over high heat: The wok should be very hot before you add the oil. This will help create a nice sear on the rice.
- Use a combination of oils: A combination of vegetable oil and sesame oil will give the rice a delicious flavor.
- Add the ingredients in the right order: Start by adding the aromatics (ginger, garlic, and scallions) to the wok. Then add the shrimp and peas. Finally, add the rice and eggs.
- Stir-fry the rice constantly: Stir-fry the rice constantly to prevent it from sticking. Use a spatula to break up any clumps of rice.
- Season the rice to taste: Add soy sauce, oyster sauce, and white pepper to taste. You can also add a pinch of sugar to balance the flavors.
- Serve the rice immediately: Chinese fried rice is best served immediately. If you need to make it ahead of time, let it cool completely and then store it in the refrigerator for up to 3 days.
Conclusion:
Chinese fried rice with shrimp and peas is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!
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