| Prep: 20 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 410 | 13g | 3g | 52g |
| sugars | fibre | protein | salt |
| 4g | 2g | 27g | 2.1g |
Why I Love Chinese Spicy and Sour Shrimp Fried Rice
As a Japanese-American, I have always savored the opportunity to mix things up in the kitchen—draw from my personal heritage while adding a touch of international flair. This brings me to one of my personal favorites, the Spicy and Sour Shrimp Fried Rice. It’s a classic Chinese recipe with a twist, and it always sends my taste buds on an adventure.
The Magic of Flavor Fusion
What I love about the Spicy and Sour Shrimp Fried Rice is the harmony of flavors. Its decadence comes from a plethora of ingredients, which may seem numerous, but contribute to an explosion of sweet, spicy, sour, and umami that is utterly irresistible. The shrimp, sesame oil, garlic, and a hint of hot chili sauce unite to form a melody of tastes that warms the soul. Remembering the cooking methods of MasterChef Gordon Ramsay, I employ a rightful balance of spices so that none overpowers the other instead, creating a delightful concoction.
A Pairing for Every Palate
This Taiwanese-inspired dish is much like the authentic Taiwanese fried rice, although integrated with my personal touch. Its complexity makes it a stand-alone dish, yet it pairs brilliantly with a variety of companions. Try serving it with Asian-inspired cucumber salad, or a side of steamed broccoli if preferred. Additionally, a lighter soup, like a classic miso or a clear noodle soup, would provide a wonderful contrast to the robust flavors of the fried rice.
What You’ll Need
- 3 cups of jasmin rice
- 1 1/2 lbs of shrimp, peeled and deveined
- 1 3/4 cups of chicken broth
- 4 tablespoons of soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of rice vinegar
- 1 tablespoon of hot chili sauce
- 2 teaspoons of sugar
- 1/2 cup of green onions, finely chopped
- 1 red bell pepper, diced
- 2 carrots, diced
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1 cup of frozen peas, thawed
- 1/2 cup of fresh cilantro, chopped
- Vegetable oil for frying
- Salt and pepper to taste
Method
Step One
Cook the jasmin rice according to the package instructions. Once cooked, spread the rice out on a plate or baking sheet and let it cool completely.
Step Two
Heat some vegetable oil in a large wok or skillet over medium heat. Add in the shrimp, season with salt and pepper, and cook until they’re pink and firm. This will take about 2 to 3 minutes on each side. Once cooked, remove the shrimp from the skillet and set aside.
Step Three
Using the same wok or skillet, add a bit more vegetable oil and sauté the red bell pepper, carrots, and garlic until they become tender. This will take about 5 minutes.
Step Four
Push the vegetables to one side of the skillet and on the empty half, pour in the beaten eggs. Scramble the eggs and then stir everything together.
Step Five
Add the cooled rice to the skillet and stir everything together. The rice should be well coated in the oil and mixed with the vegetables and eggs.
Step Six
In a small bowl, whisk together the chicken broth, soy sauce, sesame oil, rice vinegar, hot chili sauce, and sugar. Pour this sauce mixture over the fried rice and stir well to absorb the sauce.
Step Seven
Add the cooked shrimp back into the skillet along with the thawed peas and chopped green onions. Continue to cook, stirring occasionally, for another 5 minutes.
Step Eight
Right before serving, sprinkle the chopped cilantro over the shrimp fried rice. Give it a quick stir and remove from heat. Your Spicy and Sour Shrimp Fried Rice is now ready to serve. Enjoy it while it’s hot!
