Shrimp Fried Rice Recipe From Andrew Francisco | Tasting Table
Prep Time:
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 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
  • 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