Smoky Scallion Shrimp Fried Rice: A Chinese Restaurant Style Delight
Smoky Scallion Shrimp Fried Rice: A Chinese Restaurant Style Delight
#ScallionRecipe #LeftoverRice #ShrimpFriedRice #ChineseScallionFriedRice #PerfectFriedRice
Experience the irresistible aroma of ‘wok hei’ combined with the savory sweetness of generous amounts of scallions in this Chinese-restaurant-inspired shrimp fried rice. We’ll create a fragrant scallion oil by stir-frying large cuts of scallions in chili oil, then toss in fluffy rice for a delightful meal. Cutting the scallions into longer pieces enhances both texture and flavor. If you don’t have shrimp, squid is a great substitute, or you can enjoy a delicious scallion-only fried rice. The secret to its savory depth? A harmonious blend of tuna extract and oyster sauce!
Ingredients- 150g Enoki mushrooms
- 200g Frozen shrimp
- 30g Squid (optional)
- 2 Eggs
- 1 Large scallion (white parts, cut into large pieces)
- 2 Tbsp Sliced garlic
- 4 Tbsp Chili oil with smoky flavor
- 3 Tbsp Oyster sauce
- 1 Tbsp Tuna extract (or soy sauce)
- 1 tsp Sugar
- 1 tsp Black pepper
- 4 Bowls of cooked rice (preferably day-old or firm)
Cooking Instructions
Step 1
First, trim the root ends of the enoki mushrooms. Rinse them gently under running water and drain thoroughly. Then, chop them into pieces about 1cm in length.
Step 2
Heat a pan over medium heat and add a generous amount of chili oil. Add the large-cut scallions and sliced garlic. Stir-fry until fragrant and the scallions are softened, being careful not to burn them. This step is crucial for infusing the oil with the sweetness and aroma of the scallions.
Step 3
Once the scallion oil is fragrant, pour in the beaten eggs. Scramble the eggs directly in the pan until they are about 80% cooked. It’s best to leave them slightly soft so they integrate well with the rice.
Step 4
Add the frozen shrimp, chopped enoki mushrooms, and squid (if using) to the pan. Stir-fry everything together until the shrimp are pink and cooked through.
Step 5
Add the cooked rice to the pan along with the sugar and tuna extract (or soy sauce). Stir and toss everything together, breaking up any clumps of rice with your spatula. Continue to stir-fry until the rice is heated through and evenly coated.
Step 6
Finally, add the oyster sauce and black pepper. Toss vigorously to combine everything evenly, ensuring the rice remains loose and not clumpy. The oyster sauce will add a rich, savory depth to the dish.
Step 7
Your perfectly fluffy scallion shrimp fried rice is now ready! Enjoy the subtle smoky flavor from the chili oil and the fresh aroma of the abundant scallions.
Step 8
This scallion shrimp fried rice, generously packed with scallions, is a true delight. The firm rice, combined with the smoky chili oil, perfectly captures that authentic Chinese restaurant flavor right in your own kitchen. The ample scallions and the smoky chili oil are the key to its unique taste. For best results, use day-old rice or rice cooked to be firm. I used leftover butter-infused rice from my rice cooker, which was exceptionally fluffy and ideal for stir-frying!
