Best 3 Ginger Shrimp Fried Rice Recipes

GINGER SHRIMP WITH FRIED RICE

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large skillet over high heat, add sesame oil and allow it to get hot. Add rice and 1 tablespoon of butter. Saute for three minutes.
• Stir in the snow peas and corn. Saute until rice begins to brown slightly. Add shrimp to top of rice. Reduce heat to low and cover to keep warm.
• In a mixing bowl, whisk together the orange and lime juices, onion, honey, ginger root and garlic. Mix thoroughly. Spoon enough of the mixture to coat the shrimp.
• In a saucepan over high heat, combine the remaining juice mixture with chicken broth and cornstarch. Bring to a boil and reduce heat. Simmer until thickened. Stir in 1 teaspoon of butter. Serve over the rice and shrimp.

SHRIMP PINEAPPLE GINGER FRIED RICE

Steps:

• 1. Add 1 Tbsp of oil to rice and work through so rice does not stick together 2. Put 3 Tbsp of oil into wok that is at medium-high heat. 3. Add ginger, garlic, onions, and chili peppers. Stir for 2 mins. 4. Follow with carrots and stir for 2 mins. 5. Make a well in the wok and then add the beaten eggs. Cook as if scrambling the eggs 6. Add fish sauce and soy sauce to wok. Mix well. 7. Add cashews and stir-fry for 1 min 8. Add rice and stir-fry until rice has mixed with sauce and is a uniform color. Approx 3-4 mins 9. Add in frozen peas, pineapple, and cooked shrimp. Stir-fry to mix in 10. Continue stir-frying, add in green-onions and crushed red pepper flakes and ensure everything is mixed well together. Approx 2 mins 11. Take off heat and add in sesame oil and a dash of hot-chili oil. Mix well. 12. Garnish with coriander and serve!

GINGER SHRIMP FRIED RICE

Steps:

• Cook wild rice blend per producers instructions. Clean and devien shrimp. Put into large skillet or wok with a small amount of oil and sautee just until all shrimp are pink. Transfer to a bowl and set aside. Prepare vegetables. Using the same skillet the shrimp were cooked in without removing the juices left by the shrimp, melt butter with olive oil then add carrots and sautee for a couple of minutes. When they begin to get soft add celery, onions, peas & red peppers. Sautee for a couple of minutes longer until onions start to become transluent. Add garlic, water chestnuts and ginger and sautee just until garlic is cooked and not brown. Add cooked rice into the skillet with the vegetables. In a seperate skillet scramble eggs with a little butter until firm. Add eggs and shrimp into the skillet with the vegetables and toss together with the pickled ginger juice. Add soy sauce and black pepper to taste.