A Taste of the Orient: Shrimp Fried Rice

Directions

• To begin, rinse the rice thoroughly and drain off any excess water. Combine the drained rice with 1 ½ cups of water, along with the dark and light soy sauces, and turmeric powder in a thick-bottomed pot or your rice cooker. Follow the cooking instructions for perfect stovetop rice or simply press the button on your rice cooker for convenience. If you haven’t invested in a rice cooker yet and you’re a rice enthusiast, consider purchasing one! For more information and useful product links, please visit our Chinese Cooking Tools page.
• After the rice is done cooking, use a fork or a rice paddle to separate and fluff it. You’ll notice that the rice has taken on a beautiful, uniform golden-brown color. You can use this rice immediately or refrigerate it for later use. If using cold, refrigerated rice, remember to break it up with your hands before cooking. Add a sprinkle of water and cover the fried rice while cooking to ensure it heats through.
• Now, let’s move on to the “stir-fry” part of this dish. Preheat your wok at a medium-high temperature. Add 1 tablespoon of oil and pour in the beaten eggs, scrambling them until they are just cooked. Use your spatula to break up the larger pieces into smaller chunks. When they appear almost done, start scooping them up and place them back in the same bowl you used to mix them. Set them aside; they will be cooked again with the rice.
• Once your wok is almost smoking, spread 1 tablespoon of oil around the edge of the wok. Lay the shrimp out in a single layer and let them sear for 20 seconds. Stir-fry the shrimp until they turn opaque, then transfer them back to their bowl and set them aside. Remember, they’ll be cooked again with the rice! In restaurants, when making large quantities of shrimp fried rice, shrimp are often pre-boiled, but searing them at home adds better flavor.
• With the wok still over medium-high heat, add the third tablespoon of oil and sauté the onions until they become translucent. Incorporate the rice, employing a metal spatula to flatten and disperse any remaining clumps. If the rice is cold from the refrigerator, continue stir-frying until it’s heated up, which will take about 5 minutes. Alternatively, sprinkle a tablespoon or two of water around the rice, lower the heat slightly, and cover for one minute to allow the steam to work its magic.
• Once the rice is heated (this is crucial for the sauce to mix well and the rice to achieve a uniform color), add the salt, sugar, sesame oil, and freshly ground white pepper. Blend using a scooping motion until the seasonings are uniformly distributed over the rice. The rice should be hot at this point. Now, add the shrimp and snow peas, and stir-fry for another 30 seconds.
• Add the eggs and scallions and continue stir-frying the rice for an additional 30 seconds. Gather all the rice into the center of the wok to let the sides of the wok heat up. After about 20 seconds, spread the Shaoxing wine around the edge of the wok and stir-fry for another 20 seconds. This step adds that extra touch of “wok hei” that you find in good Chinese restaurant fried rice! Plate and serve!
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