Desi Chinese Style Shrimp Fried Rice
Fried rice with shrimp, vegetables, and Desi Chinese style flavorings
Ingredients
Shrimp:
- 1.5 lbs shrimp cut into small pieces
- 1 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili garlic sauce
- 1 tsp lemon juice
Fried Rice:
- 2 cups uncooked long grain Basmati rice
- 1 chicken bouillon cube
- 1/4 cup neutral cooking oil
- 1 tbsp sesame oil
- 1 cup diced onions
- 1 tbsp garlic paste
- 2 tbsp ginger paste
- 2 cups frozen mixed vegetables
- 3 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp chili garlic sauce
- 2 tsp sriracha
- 1 tbsp butter
- 3 green chilies slit in half
- juice of 1/2 a lemon
- 2 eggs
- 3 tbsp chopped scallions divided
Instructions
Shrimp:
- Marinate shrimp with all the ingredients listed under "Shrimp".
Fried Rice:
- Cook the rice in a rice cooker using 4 cups of water and the chicken bouillon cube (you can also do this on the stovetop). Spread the cooked rice out on a tray to cool, fluffing it up occasionally. Optional: do this the day before and cook cold rice from the refrigerator.
- In a wide frying pan or wok, heat both oils. Add onions and sauté for 2-3 minutes. Then add garlic paste and ginger paste and sauté for another 2 minutes or so.
- Add marinated shrimp, followed by the frozen mixed vegetables. Sauté on medium/high until shrimp turns pink and the vegetables have softened.
- Add the cooled rice and mix well.
- Add soy sauce, salt, black pepper, chili garlic sauce, sriracha, butter, and green chilies. Stir fry well for about 5-7 minutes.
- Make a well in the center of the rice, spray some oil, and break 2 eggs into it. Let it set for a minute, then scramble and mix well with the rice.
- Add lemon juice and 2 tbsp scallions, reserving the rest for garnish. Adjust seasonings at this point (mainly salt & sriracha).
- Garnish with scallions. Serve hot and enjoy!