Shrimp fried rice Jamaican-style, Chinese inspired recipe.
Shrimp seasoned with a pinch of salt and a dash of black pepper
1 cup of long grain white rice
2 tbsp.. oil
1 lb. shrimp, (about 1/4 cup) peeled, deveined
1/2 of 1 small onion, minced
1/2 of 1 small hot pepper, seeds removed, minced
2 tbsp. soy sauce
1 1/2 cups water, to cook rice
1/4 tsp. salt
1 tbsp. butter or margarine
Steamed white rice
- Wash rice by rubbing between hands. (some brands require no washing, read label)
- Drain and repeat until water is clear.
- Add water and salt in a medium-size pot. Cover and bring to a boil on high heat
- Put the rice and butter or margarine into the pot. Stir, cover and boil rice until the water evaporates and holes form on surface of rice.
- Allow rice to steam on very low heat for 20 minutes. If some of the rice grains are uncooked, sprinkle a little water all over the rice and continue to steam for another 10 minutes.
- Use a fork and fluff rice. Turn off heat and allow rice to cool.
Note: Water proportion changes as more rice is used. If cooking more rice, add enough water to cover rice 1 inch or water level should be up to first joint of index finger. Increase or decrease water to the firmness desired.
I used long grain rice because it is firmer, and best use for fried rice. Short grain is starchier and softer. Short grain rice is used to make sushi. Sweet rice is best for desserts or stuffing.
- Heat wok until it barely gets hot and add the oil. Roll the oil around to cover the cooking surface of the wok.
- When the oil begins to form a light haze, you are ready to add the ingredients. Add the minced onion and hot pepper. Stir-fry for about 1 minute.
- Add the shrimp, stir-fry for 1 minute.
- Add cooked rice and soy sauce. Stir. Fry until rice is hot. Remove from heat and serve.