Cook’s notes
A one bowl meal that can be enjoyed any time of the day. It’s quick and easy enough to make for breakfast, and fuss-free enough for dinner on busy nights.
For someone who couldn’t eat shrimps for decades, I’m sure glad that I finally overcame my allergy. If not, a pity that I would have to miss this delicious fried rice. It really is amazing. I surprised myself, in fact. Who knew that using a different set of seasonings would transform fried rice in such a huge way. The secret?
Fresh shrimps and squid, and the best quality shrimp paste.
Fully cleaned shrimps and squids are available in some groceries. Use them to cut down on prep time. Otherwise, see the full instructions below.
To prep the edamame, see how to cook edamame (fresh soy beans in pods).
Fresh shrimps and squid, and the best quality shrimp paste.
Fully cleaned shrimps and squids are available in some groceries. Use them to cut down on prep time. Otherwise, see the full instructions below.
To prep the edamame, see how to cook edamame (fresh soy beans in pods).Shrimp and squid fried rice
Ingredients
- 3 tablespoons cooking oil divided
- 2 large eggs beaten
- 1 shallot peeled and chopped
- 1 bell pepper deseeded and chopped
- 4 cloves garlic peeled and chopped
- 1 heaping teaspoon shrimp paste
- 250 grams shrimps (8.8 oz) shelled and deveined
- 200 grams squid (7 oz) cleaned and cut into bite-size pieces
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 cups day-old rice
- 1½ tablespoons seasoning (Knorr liquid seasoning is recommended but soy sauce is okay too)
- ½ cup shelled edamame
- torn cilantro to garnish
Instructions
- Heat a tablespoon of oil in a wok or frying pan.
- Pour in the beaten eggs and cook, stirring, just until set. Break into small pieces using your spatula then scoop out and move to a plate.
- Drizzle in the rest of the oil into the wok or pan.
- Saute the garlic, shallot, bell pepper and shrimp paste until the onion bits appear translucent.
- Spread the shrimps and squid over the vegetables, leave for ten seconds then turn up the heat and stir fry until the shrimps are pink and opaque.
- Spread the rice in the wok or frying pan and drizzle in the seasoning.
- Stir fry until the rice is heated through.
- Add the eggs and edamame and continue stir frying for another half a minute.
- Taste your shrimp and squid fried rice. Add more salt and pepper, if needed.
- Garnish with cilantro and serve at once.
Biryani-inspired lamb and rice casserole
