Shrimp Fried Rice
Throughout Asia, fried rice is a standard dish, and the Vietnamese version is a delicious, endlessly variable ticket to quick and easy feasts. This recipe is a little bit fancy because it includes an egg pancake that is cooked ahead and shredded. You can leave out the egg, or push the rice away from the center and scramble the egg right in the middle of the pan toward the end of the cooking time. You can also use chopped cooked chicken or ham instead of the shrimp, adding either meat to the pan along with the rice since they are already cooked. I add frozen peas or edamame beans when I want fried rice to be a one-plate supper. For a vegetarian version, omit the fish sauce and shrimp, increase the salt to 1½ teaspoons, and add pineapple, cashews, and frozen peas.
Total Timeunder 30 minutes
One Pot MealYes
Recipe Coursemain course, side dish
Dietary Considerationlactose-free, low cholesterol, low-fat, peanut free, tree nut free
Taste and Texturegarlicky, umami
- 4 cups cold Everyday Rice, preferably chilled
- 2 tablespoons vegetable oil
- 1 egg well beaten
- 1 tablespoon coarsely chopped garlic
- ½ cup coarsely chopped onion
- 12 medium shrimp peeled and deveined
- 2 tablespoons fish sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons coarsely chopped green onion
Crumble the rice with your fingers to break up any big lumps, and place a serving platter and a table knife by the stove. Heat a large, deep skillet or a wok over medium-high heat. Add about 2 teaspoons of the oil and swirl to coat the pan lightly. Add the beaten egg and tilt the pan to make a thin egg pancake. Cook until set, about 1 minute, and then turn it out onto the serving platter.
Add the remaining oil to the pan, along with the garlic and onion, and cook until sizzling and fragrant, 1 to 2 minutes. Scatter the shrimp in the pan and cook, tossing once or twice, until they are pink, 1 to 2 minutes. Add the rice and cook, tossing now and then, until shiny and heated through, 3 to 5 minutes.
Meanwhile, roll up the egg pancake into a cylinder, cut it crosswise into thin ribbons with the table knife, and keep them handy on the platter near the stove. Add the fish sauce, salt, pepper, and green onion to the rice and toss. Add the egg ribbons, and cook, tossing well, for 1 more minute. Mound the fried rice on a serving platter and serve hot or warm.
2006 Nancie McDermott