Shrimp Fried Rice Recipe

Ingredients 2 tablespoons olive oil divided 1 pound shrimp peeled and deveined 2 large eggs scrambled 2 jalapeno peppers diced (optional, for extra spicy - Use Chinese Tien Tsin peppers instead if you can obtain them – Or use bell pepper for mild) 1 medium onion diced 1 medium carrot peeled and diced 4 cloves garlic chopped 1 tablespoon Chinese 5 spice 1 tablespoon spicy red pepper flakes optional

1 teaspoon chili-garlic sauce Salt and pepper to taste 1 tablespoon butter 4 cups cooked white rice chilled (day old rice is best for this recipe) 4 green onions chopped 1/4 cup soy sauce 2 teaspoons fish sauce 3 tablespoons sriracha or use extra chili-garlic sauce 1 tablespoon sesame oil FOR GARNISH: Chopped peppers spicy chili flakes, sliced green onions

In a huge wok or pan heat a spoon of oil, on medium high heat. Add the seasoned shrimp to the hot pan then stir fry for 3-4 minutes or until they are well cooked. Set aside the pan of seafoods.


Scramble the eggs into the heated pan, and cook for about two minutes or until set and fluffy. The basin is entered.

Reheat skillet over medium heat; add one tablespoonful of oil. Carrot, pepper and onion should be introduced by stirring occasionally for 7-8 minutes or until vegetables become tender.

Garnish with salt and black pepper; include chile flake, Chinese Five Spice, garlic and chil-garlic sauce.

The added butter melts away. Mix rice, green scallions, soy sauce and fish sauce. The resulting mixture is stir-fried slowly for five minutes without much stirring till the ingredients blend together perfectly.

Add in sriracha, sesame oil along with reserved shrimp and scrambled eggs Warm for one to two minutes.