This super-delicious Asian shrimp fried rice made with mini shrimps and generous mix of veggies will never let you order from any of your favorite take-aways ever again!
Cooking makes any food blogger happy and that is quite obvious, I mean that’s why we started a food blog in the first place, right! But there are some very special recipes, which you become so fond of that it sometimes makes you cry with joy! Trust me, I am not exaggerating! This Asian shrimp fried rice turned out to be one such exorbitantly delicious recipe which I can’t get my mind off since the time I made it! I know I am a shrimp lover; but this is a whole new heaven all together! While devouring it few days back, I even felt that this shrimp fried rice is not real! I don’t have enough words to explain how good this shrimp fried rice was!
I have had many types of fried rice. My favorite was this special chicken fried rice till date. Even though this chicken fried rice is super tasty too, but I need to shamelessly admit that this shrimp fried rice had beat this chicken version big time! The flavors of mini shrimps are so amazing that the rice and veggies when infused with those shrimp juices becomes stunningly tasty and makes you addictive to it. You will not be able to stop eating this freaking awesomeness called shrimp fried rice prepared specifically with mini shrimps.
During my short stay in America last year, observing the amount of shrimps being sold in supermarkets made me realize that America is truly a shrimp-loving nation i.e. just my kinda a place in terms of shrimps! But I had never seen these mini shrimps there. I just happened to see them in my fish-supplying app recently and immediately ordered it as I was very much fond of these mini shrimps when I was little. There are many special Bengali delicacies prepared by our mom using these mini shrimps, but I will park them now for a later discussion. Let’s focus on today’s gem i.e. this easy Asian shrimp fried rice!
Fried rice recipes are good for meal prep though we are still not very accustomed with the meal prep ideas. But with this freaking shrimp fried rice, I don’t mind eating it for the entire week! I am a shrimp person any day of the week! I don’t know how I became so hooked to shrimps, but I just can’t have enough of it and crave for more every day! I have already planned for another shrimp recipe to be prepared tomorrow as I am writing this blog post. So, you see, my shrimpy business is quite serious! Hence, when I am saying that this shrimp fried rice is nothing less than freaking awesome, you should take it on my face value and make it for yourself! Then you can come back anytime to thank me! I will be waiting!
- Mini shrimps - 500 gms
- Onion – 2, medium, finely chopped
- Carrots – 2, medium, finely diced (about 2 cups diced)
- Green peas – 1 cup (I used fresh)
- Cooked rice – 8 to 10 cups, must be at room temperature but preferably chilled
- Canola/vegetable oil – 6 tbsp
- Garlic – 8 to 10 cloves, finely chopped
- Ginger – 1-inch piece, finely chopped
- Light soy sauce – 1 tbsp
- White vinegar – 1 tbsp
- Brown sugar – 2 tbsp
- Paprika – 1 tsp
- Salt and black pepper to taste
- Wash and drain the shrimps well. Season them with salt and paprika. Mix well.
- Heat 2 tablespoons of oil in a wok. Once the oil is hot, add the seasoned shrimps and sauté them on medium heat for 5 minutes. Stir fry them until the shrimps turn opaque all over. Take them out on a plate and set aside.
- Boil 4 cups of salted water in a saucepan and add the chopped carrots and green peas. Cook them in boiling water for 8 to 10 minutes or until they are tender but not completely soft and mushy. Drain them and set aside.
- Heat remaining oil in the wok. Once hot, throw in the chopped garlic and chopped ginger. Stir fry on high for 1 minute.
- Then tip in the chopped onion. Give a good stir. Let the onion cook for 6 to 8 minutes on medium flame.
- White the onion is cooking, mix soy sauce, vinegar, brown sugar and ¼ cup of water in a bowl. Whisk well.
- Once onions are soft and translucent, add the parboiled vegetables i.e. carrots and green peas. Stir well.
- Next pour the soy sauce-vinegar mixture to the wok. Add the cooked rice and sprinkle salt and black pepper to taste.
- Now stir fry the rice and veggies using two wooden spoons so that everything gets well mixed with the sauce and the seasoning is also distributed uniformly. Keep the heat on medium-low for better control of the rice and avoid burning.
- Once the rice and veggies are mixed thoroughly, finally add the sautéed shrimps along with all the dripped juices and give a final mix. Check and adjust the seasoning if needed.
- Sprinkle some freshly chopped green onions or cilantro and serve warm with ketchup or kung pao chicken! Enjoy!