Shrimp And Egg Fried Rice With Napa Cabbage Tyler Florence Recipes

SHRIMP AND EGG FRIED RICE WITH NAPA CABBAGE - TYLER FLORENCE

Steps:

• Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame.
• Give the oil a minute to heat up, then add the shallots, the ginger, and stir-fry for 1 minute until fragrant.
• Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.
• Put the pan back on the heat and coat with 2 tablespoons of oil.
• Add the garlic and saute gently until fragrant.
• Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables.
• Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces.
• Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula.
• Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through.
• Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

SHRIMP AND EGG FRIED RICE

Steps:

• If using frozen shrimp, defrost under cold running water, then clean, de-vein, and remove tails of shrimp. If using cooked shrimp or crab, add it when the veggies are almost done.
• Heat 1 tablespoon of sesame oil in wok on medium high heat. When oil is hot, add shrimp and stir-fry until pink. Then remove them from wok.
• Add garlic and white onion to wok, and after they are soft add the other veggies. You can really use just about any veggie with this.
• When veggies are mostly done, move them to the sides of the wok, creating a hole of bare pan on the bottom. Pour in beaten egg. Let it scramble a bit and break it into smaller pieces.
• Add rice to the wok, and return shrimp to the wok. Add the green onions, and the five spice powder and soy sauce to taste. Add 1 tablespoon more oil to the rice. Stir to fry the rice and combine the seasonings. Add vegetable oil if you need more oil.

DUCK FRIED RICE WITH NAPA CABBAGE

Steps:

• Heat 3 tablespoons of the peanut oil in a wok or large non-stick skillet over medium-high flame. Give the oil a minute to heat up, then add the shallots, garlic, ginger, and red pepper flakes; stir-fry for 1 minute until fragrant. Add the cabbage, mushrooms, and peas, stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok.
• Put the pan back on the heat and coat with the remaining 2 tablespoons of oil. When the oil is hot, pour the eggs into the center of the pan. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg to combined well, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables to the pan and moisten with the soy sauce. Toss everything together to heat through and season again with salt. Spoon the fried rice out onto a serving platter, lay the pieces of duck on top and garnish with cilantro.