Friday, February 15, 2013

Shrimp Fried Rice

I do seem to be in a shrimpy mood this week! So to further our fishy friends, here's a recipe for Shrimp Fried Rice to elevate as well as celebrate the Chinese New Year, courtesy of Jo's in Nolita delivered by chef Andrew Pressler--where else would you wish to be?

Shrimp Fried Rice
Serves Four
4 cups Jasmine rice, cooked
4 oz vegetable oil
2 Tbsp ginger, minced
2 Tbsp garlic, minced
½ Tbsp Thai chili, sliced thin
2 Tbsp scallion whites, sliced thin
¼ cup carrots, finely shredded
1/8 cup red Chinese finger chilies
¼ cup Chinese long beans, sliced thin
2 oz sweet soy
2 oz dark soy
8 oz medium shrimp, chopped
2 whole eggs, beaten

1. Lay cooked rice to dry on a cookie sheet the day before. Leave uncovered in refrigerator overnight.
2. Remove dried rice from refrigerator and crumble between your hands to break up the larger chunks.
3. Heat wok on high heat and add vegetable oil. When the oil smokes, add minced ginger, garlic, scallion whites and Thai chili.
4. Stir and cook the aromatics until fragrant.
5. Add the Chinese finger chilies, carrots and long bean. Cook until they just begin to soften and add your rice and shrimp.
6. Toss wok repeatedly to heat the rice and cook the shrimp.
7. Add the egg by drizzling on the upper sides of the wok and then stirring into the rice.
8. Add the two soy sauces and salt if needed. Scoop into bowls and garnish with scallion greens. Now eat!

Jo’s is located at 264 Elizabeth St (btwn Prince/Houston Sts). Visit for more info. 

First published in part in Next magazine.

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