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Shrimp Fried Rice Cantonese Style

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  Frozen peeled and deveined shrimps 1⁄2 Pound
  Chinese rice wine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Tapioca starch 1 Teaspoon
  Eggs 2
  Salt 1⁄4 Teaspoon
  Peanut oil/Vegetable oil 7 Tablespoon
  Scallion stalks 2 , chopped
  Cooked rice 3 1⁄2 Cup (56 tbs)
  Dark soy sauce 1 1⁄2 Tablespoon
  Bean sprouts 1 Cup (16 tbs)

Defrost the shrimps, rinse with cold water, and pat dry thoroughly with paper towels.
Mix the shrimps with wine, salt, and tapioca starch.
Set aside.
Beat the eggs with 1/4 tsp salt.
Heat 2 Tbs oil in a wok over high heat.
Stir in the marinated shrimps and stir fry for about 1 minute until they change color.
Remove and set aside.
Heat another 2 Tbs oil in the wok.
Stir in the chopped scallions and then the eggs.
Scramble and break the eggs into small pieces until quite dry.
Remove and set aside.
Heat the last 3 Tbs oil in the wok.
Add the rice; stir until it is separated, coated with oil, and warm.
Add soy sauce; stir and mix well.
Add the cooked shrimp, bean sprouts, and scrambled eggs.
Stir constantly until the ingredients are well blended and thoroughly heated about 2 to 3 minutes.

Recipe Summary

Side Dish
Rice, Shrimp

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Shrimp Fried Rice Cantonese Style Recipe