“The key to eating real Chinese food is don’t ask what it is…”
Flat Top Shrimp Fried Rice
Where I grew up in NE Texas I never had the opportunity to partake of Chinese food mainly because we had no Chinese restaurants in the whole town. When I moved off to college in the Dallas/Ft. Worth area I was finally introduced to Chinese dishes and it was a truly gastronomical experience which I've been trying to regularly re-experience ever since. With few exceptions I've never gotten into cooking Chinese cuisine but now that I've begun cooking on a flat top gas griddle, Shrimp Fried Rice is one of those exceptions.
This recipe is high in protein. The sodium level is nothing to cheer about but, considering the use of soy sauce it is something that I'm happy about after discovering Taste of Thailand Lite Soy Sauce.
Ingredients
Instructions
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Preheat the grill over medium heat and set one zone (far left or far right) as the warming zone on absolute low heat.
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When the other zone(s) reach 350°+, spray a little vegetable oil in one and add the peas and carrots mixture onto the flat top. Sauté them for 3 minutes and move them to the warming zone.
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Give the same heated zone area a spray of vegetable oil and pour the egg mixture onto the flat top. Scramble the eggs until done and then move them to the warming zone.
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Next, after a spray of vegetable oil, add the shrimp and sauté it for 1 to 2 minutes until the shrimp is pink and opaque. Move the shrimp to the warming zone.
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Once again, spray a little vegetable oil onto the flat top and add the minced garlic. After 1 minute, Pour the cooked, cool white rice onto the griddle and top it with the sesame oil, hoisin sauce, soy sauce, salt and pepper. Sauté the rice for 3 to 4 minutes while tossing it with two spatulas. Heat it thoroughly and until slightly browned.
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Last, combine the veggies, eggs and shrimp with the rice and toss for several minutes with the spatulas.
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Serve immediately while warm … enjoy!
Serving Size 1 1/2 cups
Servings 4
- Amount Per Serving
- Calories 359kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 3g15%
- Cholesterol 124mg42%
- Sodium 606mg26%
- Potassium 88.97mg3%
- Total Carbohydrate 39g13%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The type of rice you use is not vital to the success of this dish but, it must be slightly dry and cool ... in other words, use left-over, 2-day old rice from the refrigerator. Any white or brown rice works for this dish. I don’t recommend the shorter grain arborio rice like you use for risotto. The short grains contain more moisture and more starch so they tend to end up sticky.
One of the many great things about this recipe is being able to add or substitute almost any meat such as chicken, beef, pork, veal and now ... crawfish! Just this week I stayed with the recipe with the exception of substituting crawfish for the shrimp and the results were phenomenal. In addition to tasting better, it was healthier since crawfish have a lower sodium content than shrimp. Please give it a try!
