to get started I will be using four cups
of cooked long grain rice.
I basically took my cup measure packed it in with
rice and here we are four cups
I'm going to spread out the rice on this baking sheet and allow it to come to room
temperature you don't want this to be
piping hot and place it in your freezer
so you want it to cool off.
And once it's cooled off I will set it in the freezer
for around twenty to thirty minutes.
Okay, the next ingredient I will be using is shrimp.
Here I have a pound of shrimp
this is cleaned and deveined medium
sized shrimp I'm going to add salt to
taste this is probably somewhere between
a quarter teaspoon to a half teaspoon of
salt. I'm also going to pepper to taste
I'm using white pepper you can use black
pepper if that's what you have.
I'm probably adding a quarter teaspoon of
this pepper
and now I'm going to add two cloves of fresh minced garlic.
I'm also going to be adding some chopped green onion.
This is around one stalk of green
onion. I chopped the green and the white of the onion.
And I will also be adding a
quarter teaspoon of chopped ginger.
This is more like a paste. Um.  If you have fresh ginger a quarter teaspoon maybe to a half teaspoon.
But I'm only using a quarter
teaspoon of this pastie chopped ginger that I have in a jar.
And now I'm just going to give everything a good mix.
And I'm going to let this set in the fridge
and marinate for around thirty minutes
and if you do not eat shrimp use the
protein of your choice chicken is a good way to go.
Just use a pound of ...uh...chicken
breast and chop it up into chunks and
season and marinate it the same way
Okay. So the next ingredients are bean sprouts
here I have around five ounces of bean
sprouts or just a bunch and I'm also
going to be using green onion and these
are four stalks of green onion that
I'm just going to chop up and when it
comes to fried rice I'm pretty simple
when it comes to veggies.
You could also add some julienned carrot
I know peas and carrots are a popular
veggie that goes into fried rice
personally I don't like it I just pretty
much like bean sprouts and green onions
But... again you do what you like this is
just a basic recipe.
Okay. And now I am going to use 1/4 cup of chicken broth and two and a half tablespoons of dark
soy sauce if you do not have dark soy
sauce you can use regular soy sauce.
I just like using dark soy sauce because
it really gives it that color I want
when I'm making fried rice.
And you could also lessen the amount of dark soy sauce
that you use if you find two and a half
tablespoons it's just too much salt or
sodium scale back or use a low-sodium
soy sauce.
But I'm sticking with two and a half tablespoons
Okay, so my rice is pretty much ready it has that day-old rice texture
which is what you're
looking for and you could actually use
day-old rice but I didn't have any so
this is the method I do which I think a
lot of people do to get that texture of
rice when you're about to fry rice I'd
I'd also like to mention that if you've
checked the description below this video
I will place the ingredients and
measurements there along with links to
other recipe videos that I think you
might like okay
Okay so this rice is ready.
It's the texture that I want so I'm
ready to start frying this rice here I
Here I have my pan preheating and I have around three tablespoons of cooking oil in the pan.
And now I am going to start cooking
my shrimp.
I'm working with a medium heat.
And I'm only going to sear this
shrimp for around a minute on each side.
Just to get the cooking process started
it's not going to cook all the way
through at this point because it's going
to continue cooking while I add other
ingredients to the pan and I do it this
way because I don't want to overcook the shrimp.
Rubbery shrimp is just tough to
eat so this is why I do it this way.
And if you are using for example chicken
breast again you would cook the chicken breast
probably all the
way through I wouldn't hold that cooking
chicken breast all the way through but
shrimp cooks a lot faster so bear that in mind
Okay so while the shrimp
continues cooking I'd like to share a story with you.
So one of my first memories of ever having American style Chinese food was with my Dad.
And he would take us to this Chinese restaurant called Lee's Inn
And it's in Houston
Texas so for any of my Houston Texas
subscribers or viewers leave a comment
below and tell me if you remember Lee's Inn.
I had to have been four.
This was in the 80's by the way not to give my age away but I
I really do remember having delicious
food there and I think it closed down in
the 90s if I'm not mistaken but anyways
when I do cook American style Chinese at home.
It does remind me of my dad
and his love for Chinese food.
Okay. So at this point I'm just creating a space in the pan and I'm going to add my bean sprouts.
And again you can use the
vegetables of your choice sometimes I
like to add some julienne carrot in here
as well and some diced onion but today
I'm just going to keep it simple.
So I'm going to saute those for a minute and
then I'm going to start adding my rice
Okay. So now that that is combined well
I'm going to now add my soy and
chicken broth mixture in to the pan.
And I want to reiterate that if you find that two and a half tablespoons of dark soy sauce is just too much.
You can scale back and maybe use one or two.
And you could also
substitute that with a low-sodium soy sauce.
But one of the reasons that I like
to use dark soy sauce is because it
gives it that deep rich color that I
look for in a fried rice instead of
adding copious amounts of just the
regular soy sauce so that's why I do that.
And the addition of the chicken
broth it's just another level of flavor
that I like in my fried rice.
And I'd like to add that I'm actually a bit weird when it comes to fried rice.
I don't know why I do this.
But I actually like to have a scoop of
fried rice and a scoop of steamed rice and I mix it.
I don't know you would
think just scale back on the soy sauce
but there's something about the
combination of textures of a steamed rice
and fried rice.
I don't know.
Does anybody else do that or am I just the only weirdo? [chuckles]
Okay so I'm just going to
continue frying and mixing this rice
until it is combined well
and I'd like to remind you that I am working with a medium high heat
I don't go full high meat because and things will
start burning at the bottom of the pan. Trust me I know because I've learnt a lot of
food that way.
Now I'm going to add the green onion
again you can change the ratios of the
fresh ingredients that I add in here for
example if you want more bean sprouts
add more bean sprouts and if you want
more green onion add more.
And again, I'm just going to give this a toss and I will say this I only used three
tablespoons of oil and it probably
didn't look like much in this large pan
by the way this is a twelve inch pan but
it does go a long way and it does get the job done.
So once this is all combined I have one last ingredient that I will be adding
and that is sesame oil
And...actually the rice right now is great.
It's good just the way it is
but I do
like to add a hint of sesame oil
I will be adding an eyeballed guesstimate of
two teaspoons of sesame oil
And if you don't have sesame oil on hand
Just leave it out it's not going to ruin this fried rice.
It's just as delicious but it's
just another layer of flavoring that I
like to add to my rice
So today I am making the shrimp fried
rice to go along side my beef and
broccoli recipe be on the lookout for
that video.
So my rice is done and we're ready for dinner.
So I certainly hope you
guys give this recipe a try.
I hope you like it
and thanks for watching
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