Spicy Shrimp Fried Rice Recipes

SPICY SHRIMP FRIED RICE

Steps:

• Chill the rice in the refrigerator for at least three hours, ideally overnight.
• Heat 1 tablespoon of oil in a deep-sided, non-stick skillet over medium-low heat. Whisk the eggs and add it to the pan. Rotate the pan and use a spatula to lift the edges of the egg to allow the uncooked parts to spread. Once it is set on one side, give the egg a flip. Cook for another minute, then slide the egg onto a cutting board. Fold the egg in half or thirds and cut into strips. Set aside.
• Return pan to the stove and heat 1 tablespoon of oil over medium heat. Add the shrimp, season with fish sauce (or salt) and pepper, and cook, stirring occasionally, for about 2-3 minutes, or until the shrimp is pink and just cooked (do not overcook). Transfer to a bowl and set aside.
• Heat the remaining tablespoon of oil in the pan over medium heat. Add the onion, garlic, broccoli, corn, and bell pepper, and sauté, stirring occasionally. Cover while it cooks to allow the broccoli to steam and turn bright green.
• When the onions are translucent and the broccoli fork tender, add the rice, soy sauce and chili garlic sauce. If the rice is too hard, you can add in a little water, a tablespoon at a time, to help soften. Stir to combine.
• Add the egg, shrimp and sesame oil to the pan. Stir to combine. Adjust the seasoning with salt and chili sauce, if necessary.
• Transfer to a serving plate and garnish with scallions. Serve immediately.

SPICY SHRIMP FRIED RICE WITH BROCCOLI

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
• Add the shrimp to the skillet, season with 1/4 teaspoon salt and stir-fry until just cooked through, about 3 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, garlic, ginger, jalapeno, Shaoxing and 1/4 teaspoon salt and stir-fry until crisp-tender, 2 to 3 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, shrimp and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil and serve.
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SPICY SHRIMP AND PINEAPPLE FRIED RICE

Steps:

• For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
• For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
• For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
• Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)

SPICY SHRIMP FRIED RICE (AUTHENTIC RESTAURANT STYLE)

Steps:

• Heat 1 tbsp oil in a non-stick pan or wok.
• Add shrimp and saute until shrimps are cooked and turn orange on both sides (takes about 4-5 minutes). Keep stirring.
• Remove the cooked shrimp in a plate.
• In the same pan/wok, add 2 tbsp oil and add chopped zucchini.
• Cook the zucchini for 3-4 minutes over medium flames (until cooked on both sides).
• Add frozen peas, frozen vegetable mix, and saute everything on medium flame. Cook for 3 minutes.
• Once the veggies are cooked, remove them on a separate plate.
• Now, add the whisked eggs and keep stirring to cook them evenly and into a scramble. Transfer the scrambled eggs to another bowl.
• In the same pan/wok, add 1 tbsp oil and add the chili flakes.
• Now add salt, pepper, all the sauces (sriracha, sambal, and soy sauce) and vinegar. Stir everything until the first boil.
• Now add the cooked shrimp, veggies, egg, and cooked rice.
• Stir everything together and cook for 4-5 minutes (keep stirring in between to cook everything evenly).
• Turn off the flames and transfer the spicy shrimp fried rice to a serving bowl.
• Enjoy fresh.

SPICY SHRIMP FRIED COCONUT RICE

Steps:

• Bring coconut milk, 1 1/2 cups chicken broth, water, butter, and sugar to a boil in a large saucepan. Stir in rice. Return to a boil; reduce heat and simmer until liquid has been absorbed and rice is fluffy, about 25 minutes. Remove from heat and let sit for an additional 5 minutes. Remove lid and fluff with a fork. Let cool in the refrigerator at least 2 hours.
• Whisk together soy sauce, hoisin sauce, 2 tablespoons chicken broth, 1 1/2 tablespoons chili oil, and sesame oil in a small bowl. Set sauce mixture aside.
• Spray a large non-stick skillet with cooking spray and set over medium heat. Pour in eggs; scramble to desired doneness, 3 to 4 minutes. Transfer to a bowl and set aside.
• Heat olive oil and remaining 1/2 tablespoon chili oil in the same non-stick skillet over medium heat. Add onion, bell pepper, and garlic; cook and stir until softened, about 3 minutes.
• Return scrambled eggs to the skillet and add cooked shrimp, peas, and green onions. Cook and stir over medium heat until peas are tender, about 3 minutes. Add cooked and cooled rice; cook and stir until rice is heated through, about 5 minutes. Pour in sauce mixture and toss to coat. Let sit, covered, on low heat to allow rice to absorb sauce flavor, about 10 minutes.

SPICY SHRIMP WITH RICE

Steps:

• In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

SPICY SHRIMP FRIED RICE

Steps:

• In a bowl, season shrimp with cayenne pepper, chili powder, paprika, salt, pepper and garlic powder. Scramble eggs with a drop of water and season with salt and pepper. In a hot wok, spray a little oil and cook the eggs. When cooked, remove from pan and set aside. Let the wok get really hot. Add sesame oil and saute onions, scallion whites, garlic and hot pepper flakes for about 1-2 minutes. Add shrimp and saute until no longer translucent. Add rice and cooked egg along with soy sauce and fish sauce, mixing well for about 2 minutes. Add greens of the scallions and serve Cool, and package in zip lock bags for heating in Microwave 2 servings each. Reheating: Place containers in refrigerator the day before serving. Heat in Microwave at 60% power until heated through. Check at three minutes. Stir to distribute heat evenly.