How to cook shrimp fried rice

"Welcome, dear friends, to the heart of my kitchen, where I am embarking on a delightful culinary journey to craft a mouthwatering masterpiece – the exquisite Asparagus and Shrimp Fried Rice. I am delighted to have you join me as we embark on this gastronomic adventure together.For 4 services you'll need :

Cornstarch (for washing the shrimp) : 1 teaspoon

Shrimp: 240 grams ( approximately 8.5 ounces )

Salt: 1/4 teaspoon

Sugar: 1/4 teaspoon

Black pepper: To taste

Asparagus: 4 stalks

Salt: 1/8 teaspoon

Cooked rice: 2 cups

Eggs: 2

Salt: 1/2 teaspoon

Green onion: 2 stalks

Black pepper: To taste

Oil (for cooking)

I started by selecting fresh asparagus and meticulously chopped them into small, bite-sized pieces. Additionally, I finely chopped some vibrant green onions to add a burst of flavor.

In a bowl, I lightly beat two eggs, ensuring they were perfectly mixed. As for the shrimp, I'd placed them in the refrigerator overnight, and to enhance their texture and flavor, I employed a clever technique. I lightly coated the shrimp with a delicate layer of cornstarch before rinsing them several times with cold water. This process brilliantly eliminated any remnants of freezer taste. To guarantee a delightful sear in the pan, I used a kitchen towel to gently pat the shrimp dry. Subsequently, I carefully diced the shrimp into smaller, manageable pieces. To elevate their taste, I seasoned them with a touch of salt, a hint of sugar, and a generous sprinkle of freshly ground black pepper.

I heated my pan to medium-high, then introduced a drizzle of oil, allowing it to reach the perfect sizzling temperature. Once the oil was shimmering, I added the shrimp and began to sauté them, savoring the delightful aroma that filled my kitchen. I watched them cook until they achieved a succulent tenderness, then set them aside, ready to make their grand return to the dish.

In the same pan, I introduced a touch more oil, and with great care, I added the asparagus. Seasoned with a pinch of salt, I let them cook until they reached a delightful 80% completion. It's essential to maintain that vibrant green color and a slight crunch, ensuring a harmonious texture in the final dish.

With the asparagus safely nestled in a bowl, I returned to the pan, adding a bit more oil before introducing the star of the dish – the cold, leftover rice from the fridge. I wielded my spatula with finesse, ensuring no stubborn rice clumps remained. In the center of the pan, I created a space for the eggs, pouring them in to sizzle and swirl with the rice. To effortlessly stir the rice and eggs in my flat pan, I used two spatulas. The transformation was truly a spectacle, as the eggs coated the rice grains, adding both texture and flavor.

As I cooked, I seasoned the dish with a delicate dash of salt, ensuring every bite would be perfectly balanced. Once the eggs were beautifully cooked and integrated into the rice, I reintroduced the shrimp and asparagus, harmoniously combining the elements into a splendid, aromatic concoction. A final flourish of black pepper and a generous sprinkling of fresh green onion brought this masterpiece to completion.

With one last stir, my Asparagus and Shrimp Fried Rice was ready to grace the dining table. The flavors melded beautifully, and the aroma was irresistible. It was a delightful culinary journey, and I hope you enjoyed it as much as I did. If you found this video helpful, please remember to like and subscribe for more delightful culinary adventures. Until next time, happy cooking!"