Shrimp Fried Curry Rice

by Editorial Staff

Curried rice takes on light spicy flavors. Shrimp fried curry rice is a delicious and satisfying dish. Perfect for a family lunch or dinner. After boiled rice has stood overnight (or two) in the refrigerator, it loses its stickiness and becomes dryish, crumbly. It needs to be kneaded with your fingers – this way all the lumps are removed, and it will become airy and ideal for frying. It is better if it is a long-grain variety such as basmati, tamasha, jasmine, and the like.

Ingredients

  • fresh long-grain rice cooked the day before – 200 g,
  • large raw frozen shrimps – 6-8 pcs.,
  • raw egg – 1 pcs.,
  • onions – half a medium onion,
  • frozen green peas – half a cup,
  • canned corn grains – 1-2 tablespoons,
  • green onions (only the green part of the stem) – 1 pcs.,
  • fresh ginger root – 1-2 slices,
  • curry seasoning (curry powder) – 1 teaspoon,
  • Chinese dry chicken broth in granules (“chicken seasoning”, “chicken powder”) – 0.25 teaspoon,
  • culinary rice Shaoxing wine – 1 tablespoon,
  • salt – 0.25 teaspoon,
  • corn starch – 1 teaspoon

Directions

  1. In advance, the day before, boil the rice, let it cool, and put it in the refrigerator.
  2. Before preparing the dish, prepare the rice cooked the day before for frying – remove it from the refrigerator and separate all the lumps with your fingers so that the rice becomes airy and crumbly.
  3. Defrost green peas. It is best to defrost it by placing it in the water at room temperature – this way it will completely restore its appearance.
  4. Defrost shrimps at room temperature. Then clean them – remove the shell, including the tail. Remove the esophagus – make an incision down the back and remove the dark vein with a toothpick.
  5. Place the peeled shrimp in a pickling bowl, add Shaoxing rice wine, salt, and cornstarch.
  6. Stir the contents of the bowl until the seasoning evenly covers the shrimp. Cover the container and place in the refrigerator to marinate for 20 minutes.
  7. Pour the raw egg into a bowl, whisk lightly, mixing the egg white and yolk, and add a little salt.
  8. Heat 1 tablespoon over medium heat in a wok. vegetable oil. Pour the egg mixture into the wok.
  9. While stirring, fry the mass until tender.
  10. When frying eggs with a spatula, divide the mixture into small pieces.
    Transfer the prepared egg mass to a plate.
  11. Peel the ginger and onion. Rinse the green onion arrow.
    Cut the ginger into strips, the onion into small cubes, and the onion greens into rings.
  12. Heat 1 tablespoon in a clean wok. vegetable oil and fry, stirring, the shrimp until tender – literally 1-2 minutes.
    Remove the shrimp from the wok and transfer to a plate.
  13. Heat 1 tablespoon in a clean wok over medium heat. vegetable oil and fry, stirring occasionally, onion and ginger until aroma appears.
  14. Add green peas and canned corn to the wok and stir the contents of the wok.
  15. Add curry powder to the wok.
  16. Stir the contents of the wok and fry, stirring occasionally, for about 1 minute.
  17. Add the prepared rice to the wok.
  18. Stir the contents of the wok again – the rice will acquire a beautiful golden color. Cook, stirring occasionally, for about a minute (to warm up the rice).
  19. Then add chicken powder, fried egg, and shrimp to the wok.
  20. Mix everything and cook for about a minute, heat the rice, egg, and shrimp.
  21. Now add the green onions to the wok.
  22. Stir the contents of the wok and turn off the heat. The dish is ready.
  23. You can serve a hot dish on the table. Enjoy your meal!

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