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Chau Fan Shrimp Fried Rice

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Ingredients

Adjust Servings:
2 tablespoons soy sauce
2 tablespoons mirin or 2 tablespoons dry sherry
1 tablespoon oyster sauce
2 teaspoons granulated sugar (use only if using dry sherry otherwise omit)
2 teaspoons toasted sesame oil
white pepper to taste
3 large eggs
3 tablespoons peanut oil
1 1/2 tablespoons fresh ginger minced
4 garlic cloves minced

Nutritional information

414
Calories
151g
Calories From Fat
16.9g
Total Fat
3.4 g
Saturated Fat
210.9mg
Cholesterol
1048.5mg
Sodium
46.4g
Carbs
0.9g
Dietary Fiber
2.8g
Sugars
17.2g
Protein
285g
Serving Size (g)
4
Serving Size

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Chau Fan Shrimp Fried Rice

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    Cuisine:

    Excellent recipe! I added ginger and vegetables (onion, carrot, celery, peas). I cooked the shrimp first, removed it to a tray, then cooked the veggies, added the garlic and ginger, then the seasoning mixture (mirin, etc), then the rice. After heating the rice thoroughly, while gently stirring, I made a well in the center of the rice, added the eggs, scrambled them there in the center of the wok, then folded the rice into the almost-set eggs. Then I added the shrimp back in to the wok and stirred to combine. Just a small tweak with a sprinkling of soy sauce, then... voila! The seasonings in this are PERFECT. If you decide to make this with chicken, substitute hoisin sauce instead of oyster sauce. Seafood-based sauce with seafood, you know. :)

    • 47 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chau Fan (Shrimp Fried Rice), This recipe is for traditional Chinese fried rice but versions exist in many countries around the world., Excellent recipe! I added ginger and vegetables (onion, carrot, celery, peas). I cooked the shrimp first, removed it to a tray, then cooked the veggies, added the garlic and ginger, then the seasoning mixture (mirin, etc), then the rice. After heating the rice thoroughly, while gently stirring, I made a well in the center of the rice, added the eggs, scrambled them there in the center of the wok, then folded the rice into the almost-set eggs. Then I added the shrimp back in to the wok and stirred to combine. Just a small tweak with a sprinkling of soy sauce, then… voila! The seasonings in this are PERFECT. If you decide to make this with chicken, substitute hoisin sauce instead of oyster sauce. Seafood-based sauce with seafood, you know. :), This recipe is for traditional Chinese fried rice but versions exist in many countries around the world.


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    Steps

    1
    Done

    In a Small Bowl, Mix the Soy Sauce, Mirin, Oyster Sauce, Sugar, Sesame Oil, 1/2 Tsp Salt, and a Pinch of White Pepper.

    2
    Done

    in Another Small Bowl, Beat the Eggs With 1/4 Tsp Salt and a Pinch of White Pepper.

    3
    Done

    Heat a 12-Inch Skillet or Large Wok Over High Heat For 45 Seconds. Swirl 1 Tbsp of the Peanut Oil in the Pan to Coat the Bottom.

    4
    Done

    Add the Eggs and Scramble Them Gently With a Spatula as They Cook Until Theyre Still a Little Soft and Loose.

    5
    Done

    Remove from the Heat and Cut the Egg Into Small Pieces With the Spatula. It Will Finish Cooking as You Do This. Transfer to a Bowl.

    6
    Done

    Wipe the Pan and Spatula Clean With Paper Towels.

    7
    Done

    Heat the Pan Over High Heat For 45 Seconds. Pour in the Remaining 2 Tbsp Peanut Oil and Swirl to Coat the Pan.

    8
    Done

    Add the Ginger and Garlic. Stir Constantly With the Spatula Until the Garlic Is Light Brown (10 Seconds).

    9
    Done

    Immediately Add the Shrimp, Stirring Constantly Until Its Opaque (1 Minute).

    10
    Done

    Add the Cooked Rice. Cook, Stirring Constantly (2 Minutes). Reduce the Heat to Low.

    Avatar Of Jesse Johnston

    Jesse Johnston

    Pasta perfectionist known for her handmade noodles and flavorful sauces.

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