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Kicked-Up Shrimp Fried Rice

Source of Recipe

From "Emeril 20-40-60: Fast Food Fresh" by Emeril Lagasse


Recipe Introduction

"I love this so much that I usually make extra to eat the day after. Like all stir-fry dishes, it's important you have all your ingredients prepared and ready to go once you start cooking. Since you must cook this over high heat, take care to constantly toss or stir your ingredients so that nothing gets overcooked. If you don't own a big wok or a skillet that is large enough to do this in one batch, do it in two: just be sure to wipe the pan clean with paper towels in between batches."

List of Ingredients

â—¦ 4 tablespoons peanut or vegetable oil
â—¦ 3 eggs, lightly beaten
â—¦ Salt and freshly ground black pepper
â—¦ 8 ounces medium shrimp, peeled and deveined
â—¦ ½ teaspoon Creole seasoning
â—¦ 3 green onions, white and green parts separately minced
â—¦ 2 teaspoons minced ginger
â—¦ 2 teaspoons minced garlic
â—¦ 3 cups cooked white rice
â—¦ 1 tablespoon dark Asian sesame oil
â—¦ 2 cups (about 12 ounces) frozen stir-fry vegetables, defrosted
â—¦ 2 tablespoons plus 1 teaspoon soy sauce


Recipe

Heat 1 tablespoon of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel-lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.

Add 1 tablespoon of the remaining peanut oil to the skillet.
In a small bowl, season the shrimp with the Creole seasoning and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet in batches, if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside.

Add the remaining 2 tablespoons peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the stir-fry vegetables, and cook until heated through, about 1 minute. Season with salt and pepper to taste, garnish with green onion tops, and serve.

Makes 4 servings