Spicy Shrimp Fried Rice Recipe

Spicy Shrimp Fried Rice Recipe

We are having quite the love affair right now with spicy foods and especially with this delicious spicy shrimp recipe. If you haven't seen them check out our other spicy recipes: Spicy Sriracha Shrimp Tacos with Spicy Mango Salsa & Creamy Cilantro Sauce, Spicy Tuna Roll Sushi Salad, Spicy Deviled Eggs with Crisp Pancetta and Sweet & Spicy Grilled Chicken Wings. Have you been searching for how to make homemade shrimp fried rice or the best shrimp fried rice recipe or chinese food recipes shrimp fried rice or a simple shrimp fried rice or a restaurant style shrimp fried rice that you can make at home? If so, then our shrimp fried rice with sesame oil is exactly the asian shrimp fried rice recipe you need. We hope that you love this Spicy Shrimp Fried Rice Recipe.

Spicy Shrimp Fried Rice Recipe

Prep time 20 minutes | Cook time 30 minutes | Serves 8

Ingredients

• 1 large onion, diced small
• 2 tbsp of garlic, minced
• 2 tsp of ginger, finely grated
• 5 carrots, small diced
• 3 celery stalks, small diced
• 5 spring onions, small diced
• 24 small shrimp size 21-25 , well cleaned, tails removed
• 4 eggs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp chili paste
• 3 tbsp sesame oil
• 1/2 cup soy sauce
• 1 tbsp sriracha
• 1 cup chicken broth
• 4 1/2 cups cooked day old white rice
• garnishes: cashews, peanuts and green onions

Directions

1. Wash the onions, carrots and celery. Dice all into small pieces.
2. To make the white rice, add 2 cups of white rice to a medium size soup pot with a lid and add 4 cups of water or chicken broth to the pot as well as 1 teaspoon of salt. Let it boil and reduce the heat to low-medium heat.
3. Cover the pot with a lid and let simmer for ten to fifteen minutes. Check the rice and if the water has boiled out remove the lid, turn the heat off and let it sit for some time to let the remaining water soak up. If the rice is still submerged in water, let it cook for three more minutes before removing the lid and letting it sit for some time until it all soaks up. Let the rice cool completely and dry out in the fridge for an hour or so.
4. In a large wok pan or frying pan, add the olive oil and let it heat Add the onion to the pan and let it cook until it becomes translucent.
5. Add the diced carrots and veggies to the wok and stir to coat all of the veggies with the oil. If they seem a little dry, drizzle a bit more oil over them. Pour in the chicken broth and cook until almost all of the water has reduced down.
6. Grate the ginger and mince the garlic and add them to a small bowl with the onion powder, garlic powder, salt, chili paste, soy sauce and sriracha. Mix well and set aside.
7. In a separate frying pan, drizzle a bit of the olive oil into it and add let it heat over medium heat. Add the shrimp to the pan and add salt and pepper to taste. Remove them once they have lightly crisped up. Add them to the wok once the veggies have become tender and the broth has evaporated.
8. In the same small frying pan scramble the eggs. Add them to the wok and stir completely. Add the rice to the wok and drizzle the chili mix over the rice and add the green onions.
9. Mix all of the contents together until well combined. Let it cook for another five to six minutes so that the rice can crisp up a bit.
   Garnish with fresh green onions, peanuts or cashews. Serve immediately.

Whether you needed to know about cooking shrimp fried rice, the homemade shrimp fried rice ingredients, to see pictures of shrimp fried rice, an easy way to make shrimp fried rice or to know how do you cook shrimp fried rice, our making shrimp fried rice easy recipe will not disappoint. We hope that you are inspired by our Spicy Shrimp Fried Rice Recipe. Happy cooking!

Print Recipe

Spicy Shrimp Fried Rice Recipe

Ingredients:

• 1 large onion, diced small
• 2 tbsp of garlic, minced
• 2 tsp of ginger, finely grated
• 5 carrots, small diced
• 3 celery stalks, small diced
• 5 spring onions, small diced
• 24 small shrimp size 21-25 , well cleaned, tails removed
• 4 eggs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 2 tbsp chili paste
• 3 tbsp sesame oil
• 1/2 cup soy sauce
• 1 tbsp sriracha
• 1 cup chicken broth
• 4 1/2 cups cooked day old white rice
• garnishes: cashews, peanuts and green onions

Directions:

1. Wash the onions, carrots and celery. Dice all into small pieces.
2. To make the white rice, add 2 cups of white rice to a medium size soup pot with a lid and add 4 cups of water or chicken broth to the pot as well as 1 teaspoon of salt. Let it boil and reduce the heat to low-medium heat.
3. Cover the pot with a lid and let simmer for ten to fifteen minutes. Check the rice and if the water has boiled out remove the lid, turn the heat off and let it sit for some time to let the remaining water soak up. If the rice is still submerged in water, let it cook for three more minutes before removing the lid and letting it sit for some time until it all soaks up. Let the rice cool completely and dry out in the fridge for an hour or so.
4. In a large wok pan or frying pan, add the olive oil and let it heat Add the onion to the pan and let it cook until it becomes translucent.
5. Add the diced carrots and veggies to the wok and stir to coat all of the veggies with the oil. If they seem a little dry, drizzle a bit more oil over them. Pour in the chicken broth and cook until almost all of the water has reduced down.
6. Grate the ginger and mince the garlic and add them to a small bowl with the onion powder, garlic powder, salt, chili paste, soy sauce and sriracha. Mix well and set aside.
7. In a separate frying pan, drizzle a bit of the olive oil into it and add let it heat over medium heat. Add the shrimp to the pan and add salt and pepper to taste. Remove them once they have lightly crisped up. Add them to the wok once the veggies have become tender and the broth has evaporated.
8. In the same small frying pan scramble the eggs. Add them to the wok and stir completely. Add the rice to the wok and drizzle the chili mix over the rice and add the green onions.
9. Mix all of the contents together until well combined. Let it cook for another five to six minutes so that the rice can crisp up a bit.
   Garnish with fresh green onions, peanuts or cashews. Serve immediately.