Shrimp Fried Rice
Main Course

Shrimp Fried Rice

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Shrimp Fried Rice

About This Recipe

This Arctic Shrimp Fried Rice is a vibrant, flavor-packed dish that combines succulent shrimp, crisp vegetables, and fragrant shrimp oil for an unforgettable meal. The secret lies in the shrimp head oil, extracted by stir-frying shrimp heads with scallions and ginger, infusing the dish with rich umami depth. Blanched green beans and sweet corn add freshness, while rehydrated mushrooms bring a meaty texture. Partially thawed Arctic shrimp retain their moisture, ensuring tender, juicy bites. Quick stir-frying locks in flavors, enhanced by a hint of white pepper and cooking wine. Perfectly paired with fluffy rice, this dish is a delightful balance of textures and tastes, crowned with scallion flowers for a fresh finish. A must-try for seafood lovers!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

Main Ingredients
  • Arctic shrimp 150g (raw)
  • rice 1 cup cooked
The aromatics
  • green beans 100g
  • corn kernels ½ cup
  • mushrooms 50g
  • scallions 2 stalks
The sauce & seasonings
  • ginger 1 tbsp minced
  • oil 2-3 tbsp
  • cooking wine 1 tbsp
  • salt to taste
  • white pepper powder to taste

menu_book Directions

1
Step 1
Step 1
Take a photo of all the ingredients. Blanch the green beans and corn kernels until they are cooked; wash and dice the rehydrated mushrooms; cut the scallions into scallion flowers and sections for later use.
2
Step 2
Step 2
Take the Arctic shrimp out of the refrigerator and thaw them. Remove them from the freezer when the surface ice has disappeared and they have slightly softened, but do not completely thaw them, as this will help preserve the shrimp’s moisture and flavor.
3
Step 3
Step 3
Remove the shrimp heads and set them aside for later use.
4
Step 4
Step 4
Peel out the shrimp meat and set it aside for later use.
5
Step 5
Step 5
Place a wok over the fire and dry the water. Add 2-3 tablespoons of oil to the cold wok, then add the shrimp heads, scallion sections, and ginger slices. Stir-fry over low heat, occasionally pressing the shrimp heads with a spatula to extract the shrimp paste.
6
Step 6
Step 6
Continue stir-frying until the shrimp heads are crispy and the oil has turned red. Remove the shrimp heads and drain the oil, leaving the shrimp oil in the wok.
7
Step 7
Step 7
Turn up the heat and stir-fry the diced mushrooms until fragrant, then add the shrimp meat and quickly stir-fry. Add a small amount of cooking wine to remove the fishy smell and season with a small amount of salt and white pepper powder.
8
Step 8
Step 8
Add the blanched green beans and corn kernels and stir-fry until combined.
9
Step 9
Step 9
Add cooked rice to the wok and stir-fry until heated through, breaking up any clumps. Add scallion flowers and stir-fry until combined.

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