Shrimp Fried Rice

Rice is a staple at every Malaysian meal, so there are always plenty of leftovers--which are, in fact, what you want when you're making fried rice. This rice dish is seasoned with belacan (shrimp paste), oyster sauce, soy sauce and white pepper, but it's the pickled mustard greens that provide a memorably tangy punch.

 

Slideshow:  More Great Shrimp Dishes

 

  • Total Time:
  • Servings: 4

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Ingredients

  • 3 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 2 red Thai chiles, seeded and minced
  • 2 medium shallots, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon belacan or 2 tablespoons Asian fish sauce
  • 1/2 pound medium shrimp—shelled, deveined and coarsely chopped
  • 3 1/2 cups cold cooked white rice
  • Water, for sprinkling
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • 1/4 to 1/2 teaspoon freshly ground white pepper
  • 1/2 teaspoon sugar
  • 2 scallions, thinly sliced
  • 1/4 cup chopped cilantro
  • 1/3 cup chopped pickled mustard greens

How to make this recipe

  1. Heat 1 tablespoon of the vegetable oil in a wok. Add the eggs and scramble lightly with a wooden spoon over high heat. Transfer the eggs to a plate.
  2. Add the remaining 2 tablespoons of vegetable oil to the wok. When the oil is hot, add the chiles, shallots, garlic and belacan and stir-fry over high heat until aromatic, about 2 minutes. Add the shrimp and stir-fry for 1 minute. Add the rice, reduce the heat to moderate and cook, stirring, until heated through, 3 to 4 minutes; sprinkle the rice with water as necessary to keep it moist. Stir the oyster sauce, soy sauce, white pepper and sugar into the rice. Stir in the scrambled eggs. Transfer the rice to a platter or bowl, garnish with the scallions, cilantro and pickled mustard greens and serve.

Notes

Belacan is a pungent seasoning made by grinding small shrimp into a paste that is fermented, dried and pressed into cakes. Belacan is often toasted before being used. It can be ordered from indomart.us.

Contributed By Photo A© Lucy Schaeffer Published July 2007

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