What are the origins of fried rice?

Fried rice was first made popular during the Sui Dynasty in Yangzhou City, China, around the end of the sixth century. Eventually, other Asian cultures adopted the practice of frying rice with local ingredients. Therefore Japanese yakimeshi , Thai khao phat and Filipino sinangag are all local variations of that first Chinese fried rice recipe.

Can I make this vegan?

You can! But you'll need to make some ingredient changes. Use powdered vegetable stock or msg instead of the chicken bouillon. Use firm tofu or veggies instead of the shrimp. And you'll want to omit the egg entirely. Or you can try this vegan fried rice recipe instead.

Is this recipe gluten free?

Not as written. But it sure can be. Simply swap out the soy sauce and use tamari or liquid aminos instead. Also, it's important to read the ingredients label on your powdered chicken stock in case there's some sneaky wheat lurking in there.

Easy Shrimp Fried Rice

Name: Easy Shrimp Fried Rice
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons vegetable oil or grapeseed oil or other neutral oil; 2 cloves garlic, minced; 1/2 green bell pepper, finely chopped; 1/4 cup carrot, finely chopped; 1 shallot, finely chopped; 10 large shrimp, chopped bite size; 3 cups day old cooked short grain Japanese rice, at room temperature; 1/2 teaspoon powdered chicken stock; 2 1/2 tablespoons soy sauce; 1/2 teaspoon white ground pepper; 1 large egg, whisked; 1 teaspoon toasted sesame oil; 2 tablespoons scallions, finely chopped

Description

Ready in less than 15 minutes and with delicately sweet, savory and briny flavors. This shrimp fried rice recipe beats takeout any day!

Ingredients

Units Scale

2 tablespoons vegetable oil or grapeseed oil or other neutral oil
2 cloves garlic, minced
1/2 green bell pepper, finely chopped
1/4 cup carrot, finely chopped
1 shallot, finely chopped
10 large shrimp, chopped bite size
3 cups day old cooked short grain Japanese rice, at room temperature
1/2 teaspoon powdered chicken stock
2 1/2 tablespoons soy sauce
1/2 teaspoon white ground pepper
1 large egg, whisked
1 teaspoon toasted sesame oil
2 tablespoons scallions, finely chopped

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Instructions

In a large pan or wok over high heat, add oil and garlic and stir fry for 30 seconds, until the garlic becomes fragrant.
Add bell peppers, carrots, and shallots and cook for 2 minutes.
Add shrimp and cook for 3 minutes, stirring occasionally.
Add rice, break it and combine with shrimp and vegetables.
Add powdered chicken stock, soy sauce and white pepper and mix until the rice is uniformly golden / light brown.
Push rice to one side and add egg. Continuously stir and break with your spatula until it’s almost fully cooked. Mix it in with the fried rice.
Turn the heat off, add sesame oil and top with scallions.
Season with salt and pepper if needed, and serve immediately

Notes

Keep the leftover fried rice in an airtight storage container and refrigerate for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 301
Sugar: 1.6g
Sodium: 310.9mg
Fat: 9.6g
Saturated Fat: 1.6g
Unsaturated Fat: 3.7g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 0.7g
Protein: 8.7g
Cholesterol: 67.4mg