Shrimp Fried Rice
Shrimp Fried Rice for the Soul
Indian/Pakistani food is internationally a famous cuisine, yet it is sometimes considered to be rich and indulgent. As more people turn to healthy home cooking as an alternative to eating out, there has never been a better time for a fresh and lighter take on Indian/Pakistani food. Growing up, we rarely turned to take out over home-cooked meals. We looked forward to each meal and making these memories with close family members. Dinner parties and get-togethers occurred on a weekly basis, and the only thing on our mind was “What’s for dinner?” The last dinner party my family hosted was in Ramadan 2017 (the 9th month of the Muslim year, during which fasting is observed from sunrise to sunset). My Father spent hours in the Kitchen making his Famous Chicken & Shrimp Fried Rice. I still to this day don’t know how he managed to make it for about 25 Hangry People, but it was a Huge Success. He was passionate about feeding people and appreciated GOOD FOOD and even better desserts. This dish is something I miss most of his as I could never perfect his exact recipe myself. As my Father used to say Haath Ka Maza which means “the taste comes from the hands.” This dish has many variations and can be created with either Shrimp or Chicken. Life is Short, Enjoy every Bite.
Ingredients
Feeds Party of 2-3
2.5 -3 Cups Rice
1/4 Cup Oil
14-16 Deviled Shrimp Raw
Half Cut Small Onion
1/2 Piece Chicken Stock
1/2 Tsp Vinegar
1/2 Tsp Sesame Oil
1.5 Tsp Ground Black Pepper
1.5 Tsp Salt (Morton)
1/4 Tsp Red Chili Powder
3 Dry Red Chili Pepper
5 Cloves Garlic
2.5 Inch Piece Ginger
2-3 Eggs
1 Whole Bunch Green Onions
1 Cup Peeled Carrot Chips
Half Bunch Cilantro
Soya Sauce to Taste
Instructions
- Heat a large skillet or wok for 1 minute. When the skillet/wok is hot, Add ¼ Cup Oil and ½ Tsp Sesame Oil.
- Add Half a Small Onion Chopped to the oil. Cook for about 1-2 Min on Low-Medium Flame.
- Pour in Shrimps. Add 1 Tsp Salt, Half a Piece of Chicken Stock, 1 Tsp Ground Black Pepper, ¼ tsp Red Chili Powder, ½ tsp of Vinegar, 5 Cloves Garlic, and 2.5 Inch Piece of Ginger (If you are using a garlic ginger paste - Add 5 Tsps, I prefer to use fresh garlic and ginger pieces).
- Mix Together and Cook Shrimps for about 2 min on each side.
- Add 1 Cup Carrot Chips Chopped, Half Bunch Cilantro Chopped and 3 Dry Red Chili Peppers. Add ½ Tsp of Black Pepper to the vegetables. Mix Together and Cook for about 2-3 Min.
- Push Shrimp and vegetables to the side of the skillet/wok and add 2-3 Eggs. Add less than ½ tsp of Salt and Sprinkle ¼ Tsp Black Pepper to the eggs. Scramble the eggs and mix together with the vegetables after the eggs are cooked.
- Mix in 2.5-3 Cups Cooked White Rice. Put the Flame on Low-Medium Heat and Mix Shrimp, Vegetables, and Eggs together for about 1 min.
- Add Chopped Green Onions. Mix Together.
- Add Soya Sauce to Taste. (I prefer more Soya Sauce so I add 1tbs. Mix Together and ENJOY!
*This Dish is Best Served with Chicken Manchurian and Mongolian Beef (Coming Soon).