Prep 20 mins
Cook 10 mins
This is soooo good! I have made this 3 or 4 times now, so have adjusted it to our liking. I use 1 lb. of shrimp instead of the 1/2 lb, and green onion instead of the shallots. You can use green cabbage or Bok Choy instead of the Napa cabbage if you can't find it. Use your imagination, I have added diced red pepper, bean sprouts (at the end for some crunch.) If snap peas or snow peas are in season, I use them instead of the peas. I think some chopped cashews on top instead of the peanuts would be good as well. This is from Food Network, Tyler Florence. Hope you enjoy!
- 6 tablespoons peanut oil
- 2 shallots, thinly sliced
- 1 small piece ginger, peeled and grated (1 to 2 inches)
- 1⁄2 small head napa cabbage, core removed and finely sliced
- 2 garlic cloves, minced
- 1⁄2 lb medium shrimp, peeled and deveined
- 3 large eggs, lightly beaten
- 4 cups cooked long-grain rice
- 1⁄2 cup frozen peas, thawed in warm water
- 3 tablespoons soy sauce
- 1⁄4 bunch scallion, sliced, for garnish
- 1⁄2 cup chopped peanuts, for garnish (optional)
- Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
- Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
- Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
- Put the pan back on the heat and coat with 2 tablespoons of oil.
- Add the garlic and saute gently until fragrant.
- Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
- Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
- Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
- Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
- Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.
Oh wow. This was very good fried rice. I slightly burned the shallots and ginger and it was still delicious. I used frozen peas and carrots and also added bean sprouts at the end with the green onion. Next time I would make the scrambled eggs separate, as I burned them as well.
This is by far one of the best fried rice recipes that I have eaten! But hey how can you go wrong making a recipe by Tyler Florence. The fresh grated ginger and peanut oil really put this over the top. If you like Asian food this is a must try recipe *Made for the Jan. 2010 Food Network Challenge: Hail to the Chef's in the Photo Forum event*
Nice recipe, but could use a bit more soy sauce. I had to offer some on the side for those who wanted more. I also added in some bean sprouts. :)