Chewy Sweet Corn and Shrimp Egg Fried Rice
Delicious Shrimp and Egg Fried Rice Recipe with Chewy Glutinous Sweet Corn
Learn how to make a delightful shrimp and egg fried rice recipe, enhanced with the chewy texture of glutinous sweet corn. This recipe is packed with flavor and is perfect for a quick and satisfying meal.
Fried Rice Ingredients
- 2 Tbsp cooking oil
- 1 stalk green onion (chopped)
- 1/4 onion (diced)
- 50g peeled and deveined shrimp
- Pinch of salt
- Pinch of pepper
- 3 eggs
- 1/3 tsp salt (for egg mixture)
- 1 cup cooked glutinous sweet corn kernels
- 1 bowl warm cooked rice
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
I bought some steamed glutinous sweet corn from the market the other day, and it’s become quite firm after being stored in the refrigerator. Now, I’ll extract the kernels for our fried rice.
Step 2
To easily remove the corn kernels, insert the blade of a paring knife between the tightly packed kernels and twist. This will help lift the kernels out. Once a few kernels are loosened and create some space, you can pull out the rest by hand. This method works well for glutinous corn; however, sweet corn kernels are firmer and may be harder to remove this way.
Step 3
After removing about 1 cup of kernels, rinse them gently under running water and drain thoroughly in a colander. These drained corn kernels can be portioned and frozen for later use, ensuring you always have fresh corn on hand.
Step 4
Thaw the small whiteleg shrimp, then wash them thoroughly.
Step 5
To maintain a pleasant texture and appearance, butterfly the shrimp by slicing them thinly rather than dicing them. This will give the fried rice a nice bite and visual appeal.
Step 6
Heat a wok or deep skillet over medium heat and add 2 tablespoons of cooking oil. Add the chopped green onions and diced onion, stir-frying until fragrant and softened to bring out their natural sweetness.
Step 7
Once the onions and green onions are translucent, add the prepared shrimp (50g). Season with a pinch of salt and pepper. Stir-fry over medium-high heat until the shrimp turn pink and are cooked through. This quick cooking will prevent them from becoming tough and will lock in their fresh, succulent flavor.
Step 8
When the shrimp are cooked, crack 3 eggs into a separate bowl. Add 1/3 teaspoon of salt and a pinch of pepper, then whisk well to create the egg mixture. Push the shrimp and aromatics to one side of the pan and pour the egg mixture into the empty space.
Step 9
As the egg begins to set, use chopsticks or a spatula to gently scramble the eggs into large curds. Avoid breaking the egg into very small pieces; larger curds will provide a more satisfying texture.
Step 10
Now, add the star ingredient for our fried rice: 1 cup of glutinous sweet corn kernels. Stir and toss everything together evenly, allowing the corn to heat through and become glossy.
Step 11
The initially firm corn kernels will soften and become delightfully chewy as they cook in the pan. Once the corn is tender, add 1 bowl of warm cooked rice. Use your spatula to break up any clumps and mix everything together thoroughly.
Step 12
After all the ingredients are well combined, drizzle 1 tablespoon of sesame oil around the edge of the pan for an aromatic finish. Continue to stir-fry for about 30 seconds to infuse the flavors.
Step 13
Turn off the heat. Sprinkle in 1 tablespoon of toasted sesame seeds and give it a final mix. Your delicious shrimp and egg fried rice is now ready!
Step 14
Enjoy this delightful shrimp and egg fried rice, featuring the wonderful chewiness of glutinous corn and the succulent bite of shrimp!
