EASY Shrimp Fried Rice How to Make Chinese
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Date: 2020-05-15
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Comments and reviews: 8
montacap
And it's so powerful I used to work 10 months ago before I retired in an Asian restaurant and I will say if I ever have to work again I will never work food of industry ever again. The Asian restaurant I worked at was inside of a casino and I've learned a few things about Asian food that I wish I hadn't of. If you ever order Asian food and the food the noodles and everything comes out really shiny set the food down walk away and never come back. 99% of the time when it's really shiny glossy pretty It's because they put cornstarch in high levels into the sauce and that cornstarch acts like MSG It coats your brain receptors and it tells you this is really good I'm hungry and it blocks your signal to your from your brain to your body saying I'm full You get large proportions of empty calories lots of sodium and cornstarch That's part of the reason you get the headache and the empty feeling when you get done eating it. On top of all of that my new chef was buying 50 lb bags MSG crystals and scattering it through the food as it cooked He also had it dissolved in water and squeeze bottles and was throwing it into the food when he cooked it and he called the secret sauce. So I will admit it is nice to see a recipe for a shrimp fried rice that doesn't involve anything but real food. All of those things is the reason I left my job I have no regrets because morally I was able to handle losing things over knowing that people were getting hurt and getting lied to.
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And it's so powerful I used to work 10 months ago before I retired in an Asian restaurant and I will say if I ever have to work again I will never work food of industry ever again. The Asian restaurant I worked at was inside of a casino and I've learned a few things about Asian food that I wish I hadn't of. If you ever order Asian food and the food the noodles and everything comes out really shiny set the food down walk away and never come back. 99% of the time when it's really shiny glossy pretty It's because they put cornstarch in high levels into the sauce and that cornstarch acts like MSG It coats your brain receptors and it tells you this is really good I'm hungry and it blocks your signal to your from your brain to your body saying I'm full You get large proportions of empty calories lots of sodium and cornstarch That's part of the reason you get the headache and the empty feeling when you get done eating it. On top of all of that my new chef was buying 50 lb bags MSG crystals and scattering it through the food as it cooked He also had it dissolved in water and squeeze bottles and was throwing it into the food when he cooked it and he called the secret sauce. So I will admit it is nice to see a recipe for a shrimp fried rice that doesn't involve anything but real food. All of those things is the reason I left my job I have no regrets because morally I was able to handle losing things over knowing that people were getting hurt and getting lied to.
reply
Rena
I love, basically, the same ingredients (onions and bean sprouts, but add a scrambled egg. The add plenty of the chopped green onions and diced white/vidalia sweet onions. I must try the dark soy sauce with chicken stock. I like my fried rice dark. It tastes better with all of that flavor. I suppose the ginger paste and sesame oil adds a unique flavor. I must try it. What kind of long grain rice do you use? Can I use cod parboiled long grain rice? If I need to add more soy to add more color and taste, I add low sodium soy while cooking or when served. Yours look great! Just like I love it! Thanks for sharing!
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I love, basically, the same ingredients (onions and bean sprouts, but add a scrambled egg. The add plenty of the chopped green onions and diced white/vidalia sweet onions. I must try the dark soy sauce with chicken stock. I like my fried rice dark. It tastes better with all of that flavor. I suppose the ginger paste and sesame oil adds a unique flavor. I must try it. What kind of long grain rice do you use? Can I use cod parboiled long grain rice? If I need to add more soy to add more color and taste, I add low sodium soy while cooking or when served. Yours look great! Just like I love it! Thanks for sharing!
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colette
the shrimp was overcooked. Fry the rice and liquid first, then add shrimp and any vegi. When it starts to stick to the pan add more liquid, rice absorbs, so there was not enough stock and soy to start with for that much rice. Last, make an open well in the middle and crack two eggs, and scramble. Peas certainly add visual appeal, the finished dish here looks bland. I add ginger and oyster sauce too. Carrots look nice in shrimp fried rice, if i use them i julienne them to very very thin matchbook size. I finish with a squeeze of lemon. This was a very good partial recipe. imo.
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the shrimp was overcooked. Fry the rice and liquid first, then add shrimp and any vegi. When it starts to stick to the pan add more liquid, rice absorbs, so there was not enough stock and soy to start with for that much rice. Last, make an open well in the middle and crack two eggs, and scramble. Peas certainly add visual appeal, the finished dish here looks bland. I add ginger and oyster sauce too. Carrots look nice in shrimp fried rice, if i use them i julienne them to very very thin matchbook size. I finish with a squeeze of lemon. This was a very good partial recipe. imo.
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Jenene
Looks good! Presentation was fabulous! I only have 1 question because I prefer the rice that the Chinese resturants here in NC serve, the kind that looks kind of yellowish. I've never tried to cook fried rice before which is weird because Chinese/Japanese food is my absolute favorite foods! I've made a dozen other Chinese n Japanese dishes but never tried to make the fried rice. So my question is where do I get that type of rice and what is it called? I want to try making it but I really am weird about my rice. Lol.
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Looks good! Presentation was fabulous! I only have 1 question because I prefer the rice that the Chinese resturants here in NC serve, the kind that looks kind of yellowish. I've never tried to cook fried rice before which is weird because Chinese/Japanese food is my absolute favorite foods! I've made a dozen other Chinese n Japanese dishes but never tried to make the fried rice. So my question is where do I get that type of rice and what is it called? I want to try making it but I really am weird about my rice. Lol.
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PGT
Shrimp fried rice is different from the other types insofar as you have to cook the shrimp with the rice. or at least retain the shrimp boiling water to cook the rice in. Either way, when you combine shrimp or at least the water with the rice, you're 1/2 there already. To the boiled shrimp and rice, just add sprouts, 2 scrambled eggs, scallions, snow peas, and a touch of oyster sauce. It sounds good, and is good.
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Shrimp fried rice is different from the other types insofar as you have to cook the shrimp with the rice. or at least retain the shrimp boiling water to cook the rice in. Either way, when you combine shrimp or at least the water with the rice, you're 1/2 there already. To the boiled shrimp and rice, just add sprouts, 2 scrambled eggs, scallions, snow peas, and a touch of oyster sauce. It sounds good, and is good.
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Phyllis
This is perfect! No eggs! This is the style that I grew up in back in Michigan. The place was Golden Crown in Bloomfield and it was my daddy s Friday night family dinner tradition. And you aren t the only one who likes mixing white and fried rice. I just liked the contrast in tastes and textures.
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This is perfect! No eggs! This is the style that I grew up in back in Michigan. The place was Golden Crown in Bloomfield and it was my daddy s Friday night family dinner tradition. And you aren t the only one who likes mixing white and fried rice. I just liked the contrast in tastes and textures.
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Love
If adding the sesame oil, make sure to use the toasted sesame oil. Regular sesame oil has zero flavor, so would be pointless to add. I noticed that the toasted type is what's used in this recipe, as it is a brown color. Regular sesame oil is light, like a vegetable oil is.
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If adding the sesame oil, make sure to use the toasted sesame oil. Regular sesame oil has zero flavor, so would be pointless to add. I noticed that the toasted type is what's used in this recipe, as it is a brown color. Regular sesame oil is light, like a vegetable oil is.
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Crystal
My daughter lives in Missouri city, Tx but when I lived there we lived in Dever Harbor and then Clear lake. She went to college there and is now a Houston 911 dispatcher. My grandson just got accepted to Texas State. I will be heading down in July and can't wait.
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My daughter lives in Missouri city, Tx but when I lived there we lived in Dever Harbor and then Clear lake. She went to college there and is now a Houston 911 dispatcher. My grandson just got accepted to Texas State. I will be heading down in July and can't wait.
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