Shrimp Fried Rice Com Chien Tom Recipes

SHRIMP FRIED RICE - COM CHIEN TOM

Steps:

• Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred.
• Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl.
• Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly.
• Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden.
• Garnish with cilantro sprigs before serving.
• Serve with soy sauce or Nuoc Mam if desired.

PRAWNS FRIED IN YOUNG GREEN RICE FLAKES: TOM CHIEN COM

Steps:

• Peel only the body of the prawns, leaving the heads and tails intact, then devein them.
• Oil your hands and take a heaped tablespoon of pork paste; shape the paste around the body of the prawns (leaving the head and tail uncovered), pressing it tightly to coat the prawns evenly.
• Repeat this process with all the paste and prawns.
• Sprinkle the rice flakes on a flat tray and roll the prawns in the flakes, creating a thick coating of flakes around the fish paste. Heat the oil in a wok or saucepan to 350 degrees F (180 degrees C), or until a cube of bread dropped into the oil browns in 15 seconds.
• Add the prawns in batches and deep-fry 2 minutes, or until crisp.

SHRIMP FRIED RICE

Steps:

• Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
• Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

PORK (CHICKEN, OR SHRIMP) FRIED RICE

Steps:

• Bring water and bullion cubes to a boil.
• Add rice and return to a boil, reduce heat, cover, and simmer 5 minutes.
• Remove rice from heat, let stand 3 minutes. (The rice should be slightly undercooked so that it won't be sticky to work with).
• In a small bowl, combine soy sauce, oyster sauce and sesame oil.
• Heat oil in a wok or frying pan over high heat.
• Add rice and meat to pan and stir-fry for about 2-3 minutes.
• Pour soy sauce mixture over rice and cook about 2 minutes.
• Add carrots, peas, green onions and lightly beaten eggs to pan.
• Cook until eggs are done and carrots are beginning to soften, about 4-5 minutes.

VIETNAM'S COM CHIEN (FRIED RICE)

Steps:

• Heat oil until it starts sizzling, add both kinds of onions and saute for a minute.
• Add cooked rice, ham, and carrot; cook over medium heat, stirring constantly, until rice turns light brown.
• Add egg, peas, soy sauce, salt, and pepper.
• Stir mixture for about 5 minutes.
• Serve hot, garnished with parsley.

THAI SHRIMP FRIED RICE

Steps:

• Stir all 'stir fry sauce' ingredients together in a cup until sugar dissolves. Set aside.
• Heat a wok or large frying pan over medium-high heat. Drizzle in 1-2 tablespoons oil, then add garlic and chili. Stir-fry 30 seconds to release the fragrance, then add shrimp. Stir-fry until shrimp turn pink and plump (2-3 minutes). If needed, add a little more oil or 1 teaspoons water to keep ingredients moist and sizzling.
• Add carrot and fresh coriander and continue stir-frying 1-2 more minutes.
• Add rice and drizzle the stir-fry sauce over. Use a large flat utensil or spoon, use a scooping motion to fry rice 2-3 minutes, or until sauce is well distributed.
• Push rice aside to clear a space in the middle of your pan. Add 1-2 teaspoons more oil, then crack in the egg. Quickly scramble egg, gradually combining it with surrounding rice.
• Remove from heat. Sprinkle over white pepper and stir in the green onion. Taste-test the dish for salt balance. At this point I usually add 2-4 teaspoons more fish sauce, as I like mine on the flavorful/salty side, but this also depends on how much rice you're making. If you happen to find it too salty, squeeze over some lime or lemon juice. Serve immediately and ENJOY!