Sous Chef Series | Andrew Francisco

Teaches us how to make a takeout favorite

Andrew Francisco calls Austin home, but the well-traveled chef spent his high school years in Kuala Lumpur, Malaysia–a seminal experience that informs his cooking to this day. Francisco recently left his post as chef de cuisine at Olivia in Austin in order to open Mettle, an all-day bistro located on the city's east side and slated to open in late February or early March.

The father of three young children, Francisco is constantly looking for healthful dishes that everyone will eat. His shrimp fried rice is a family favorite because it's quick to prepare and can be made with a variety of ingredients, depending on what you have around. It will likely become a favorite of yours, too.

Andrew Francisco, Mettle, Austin, TX

Shrimp Fried Rice
No Ratings
Fried rice from Andrew Francisco
Servings
4
servings
Ingredients
  • Herb Salad
  • Small romaine heart, 1 (thinly sliced crosswise)
  • Small carrots, 3 (peeled, halved lengthwise and thinly sliced crosswise)
  • Celery stalk, 1 (halved lengthwise and thinly sliced on a bias) plus 2 tablespoons celery leaves (roughly chopped)
  • Scallions, 2 (trimmed and thinly sliced on a bias)
  • Small red bell pepper, ½ (thinly sliced lengthwise)
  • English cucumber, ¼ (peeled, sliced into 1-inch segments, sliced lengthwise into thin planks and then stacked and sliced lengthwise into matchsticks)
  • Cilantro leaves, ½ cup (roughly chopped)
  • Flat-leaf parsley leaves, ½ cup (roughly chopped)
  • Mint leaves, 5 (roughly chopped)
  • Limes, 1 (halved)
  • Kosher salt
  • Freshly ground black pepper
  • Canola or olive oil, 1½ tablespoons
  • Fried Rice
  • Large eggs, 3
  • Kosher salt, 1 teaspoon plus a pinch and extra if needed
  • Sesame oil (not toasted), 2 teaspoons
  • Canola oil, 1 tablespoon
  • Medium yellow onion, ½ (finely chopped)
  • Jalapeño, 1 (halved, seeded and finely chopped)
  • Garlic cloves, 4 (finely chopped)
  • Fresh ginger, 1½ inches (skin scraped away with the edge of a spoon, ginger finely chopped)
  • Scallion, 1 (light green and white part only, finely chopped)
  • Jumbo shrimp, ½ pound (peeled and deveined)
  • Cooked long-grain white rice (such as jasmine), 2½ cups
  • Fresh or frozen and thawed petit peas, 2 cups
  • Soy sauce, 2 tablespoons
  • Rice vinegar, 1 teaspoon
  • Freshly ground black pepper
  • Lime, 1 (sliced into wedges)
Directions
  1. Make the herb salad: In a large bowl, toss together the: Sliced romaine heart Sliced carrots Sliced celery and chopped celery leaves Sliced scallions Sliced red bell pepper Cucumber matchsticks Chopped cilantro Chopped parsley Chopped mint Squeeze over the salad the: Juice from the lime halves Season with: Kosher salt Freshly ground black pepper Extra-virgin olive oil Toss to combine. Cover the bowl with plastic wrap and refrigerate.
  2. Make the fried rice: In a medium bowl, whisk together the: Large eggs 1 teaspoon kosher salt Whisk until frothy, about 30 seconds. Heat a wok or large nonstick skillet over high heat until nearly smoking, 1 to 2 minutes. Add the: Sesame oil Pour in the beaten eggs and use the heat-safe spatula to move the eggs around the pan until they begin to set, about 15 seconds. Continue to cook until the eggs are scrambled to your liking, about 1 minute longer for a medium-firm set. Turn the eggs out into a medium bowl.
  3. Return the wok to high heat until almost smoking, 1 to 2 minutes. Add the: Canola oil Chopped onion Cook, stirring often, until the onion softens, about 1 minute. Stir in the: Chopped jalapeño Chopped garlic Chopped ginger Chopped scallion Pinch of kosher salt Cook until fragrant, 30 seconds to 1 minute. Stir in the: Peeled and deveined shrimp Stir often until the shrimp start to curl, about 1 minute. Stir in the: Cooked long-grain white rice Petit peas Soy sauce Rice vinegar Scrambled eggs Cook, stirring, until the rice and peas are warmed through, about 8 minutes. Taste and season with: Kosher salt Freshly ground black pepper Turn out onto a platter, top with the herb salad and serve with the: Lime wedges
Rate this recipe