Emeril's Kicked-Up Shrimp Fried Rice

Submitted by Bren_in_L.R.

"This is from his cookbook. Like all stir-fry dishes, it's important that you have all your ingredients prepared and ready to go once you start cooking. Since you must cook this over high heat, take care to constantly toss or stir your ingredients so that nothing gets overcooked. If you don't own a big wok or a skillet that is large enough to do this in one batch, do it in two; just be sure to wipe the pan clean with paper towels between batches."

 

• Ready In: 21mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 tablespoons peanut oil (or vegetable oil)
• 3 eggs, lightly beaten
• salt & freshly ground black pepper
• 8 ounces medium shrimp, peeled and deveined
• 1⁄2 teaspoon Emeril's Original Essence (or Creole Seasoning, recipe for bulk amount of 1/2 cup included below)
• 3 green onions, white and green parts separately minced
• 2 teaspoons minced ginger
• 2 teaspoons minced garlic
• 3 cups cooked white rice
• 1 tablespoon dark sesame oil
• 2 cups frozen stir fry vegetables, defrosted (about 12 oz)
• 2 1⁄2 tablespoons soy sauce

directions

1. Heat 1 Tbs of the peanut oil in a large skillet or wok over high heat. When it is hot, add the eggs and a pinch of salt and pepper, and quickly stir until the eggs are fully cooked, moving the skillet off and on the heat as necessary, about 40 seconds. Transfer the eggs to a paper towel lined plate and set aside. Chop the eggs into small pieces when cool enough to handle.
2. Add 1 Tbs of the remaining peanut oil to the skillet.
3. In a small bowl, season the shrimp with the Essence and a pinch of salt and pepper. When the oil is hot, add the shrimp to the skillet, in batches if necessary, and cook until pink and lightly caramelized, about 2 minutes per side. Remove from the skillet and set aside.
4. Add the remaining 2 Tbs peanut oil to the skillet. Add the green onion bottoms (white portion), the ginger, and the garlic, and cook until fragrant, about 15 seconds. Add the rice and cook, tossing, until it is hot and golden, about 2 minutes. Add the sesame oil and the frozen vegetables. Cook until heated through, 1 minute. Add the soy sauce, the reserved cooked eggs, and the shrimp, and cook until everything is warmed through, about 1 minute.
5. Season with salt and pepper to taste, garnish with green onion tops, and serve.
6. Emeril's Creole Seasoning: Combine all ingredients thoroughly in a bowl and store in airtight container away from light. Use within 3 months.
7. 2 1/2 Tbs paprika; 2 Tbs salt; 2 Tbs garlic powder; 1 Tbs freshly ground black pepper; 1 Tbs onion powder; 1 Tbs cayenne; 1 Tbs dried oregano; 1 Tbs dried thyme.