Asian shrimp and rice recipes: 59 photos
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Shrimp Fried Rice (Easy 20-Min Recipe)
FAQ
The origin of fried rice traces back to the Sui dynasty (589-618 AD) in China. The dish was conceived out of practicality, with the main intent being to prevent food waste. Leftover rice was stir-fried with whatever ingredients were at hand, often including vegetables, meats, and a dash of soy sauce.
When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula.
Shrimp fried rice is not necessarily the unhealthiest Chinese food in America, but its healthiness can depend on how it's prepared and the portion size. While shrimp is a good source of protein and some essential nutrients, fried rice can be high in calories and unhealthy fats if cooked with excessive oil.
Velveting shrimp is a cooking technique commonly used in Chinese cuisine to achieve a tender, succulent texture. It involves marinating the shrimp in a mixture of cornstarch, and other seasonings like soy sauce, rice wine, or sesame oil.
The biggest difference between Japanese and Chinese fried rice is the type of rice used. Japanese fried rice is made with short-grain rice, such as sushi rice, yielding a chewy texture. Chinese fried rice is made with long-grain rice, like Basmati rice and Jasmine rice, resulting in a drier texture.
Shrimp Fried Rice (Easy 20-Min Recipe) - Downshiftology
Chinese Style Shrimp Fried Rice — seven spice life
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