We had a party this weekend and Lulu’s family came over. We had a bunch of leftover steamed jasmine rice so this was the perfect occasion to make some shrimp fried rice (cơm chiên tôm in Vietnamese). I had bought some shrimp for the party because Lulu’s relatives are all carnivores. I decided to use them as the protein in this dish. The shrimp, not the relatives that is…
It’s super easy once you know the tricks of the trade. You won’t have to go to your local Chinese restaurant anymore when you’re in need of a fried rice fix.
1. Info for Shrimp Fried Rice (Com Chien Tom in Vietnamese)
- Cook Time: 15 mins
- Total Time: 30 mins
- Servings: 6
- Calories: 639kcal
2. Ingredients for Shrimp Fried Rice (Com Chien Tom in Vietnamese)
- 5 cups steamed jasmin rice, preferably chilled
- 4 tablespoons canola oil
- 4 cloves garlic, finely chopped
- 3 whole eggs, lightly beaten
- 2 dozen baby shrimp, shelled and deveined
- 1 tablespoon plain yogurt
- 1 tablespoon unsalted butter
- 1/4 cup chicken breast, cooked, finely diced
- 1 package frozen mixed diced vegetables (peas, carrots, green beans), (10 oz)
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns, freshly ground
- 2 stalks green oinion, finely sliced
- 2 tablespoons soy sauce
- 1 tablespoon water
- 1 drizzle sesame oil, optional
- 1 tablespoon fresh coriander, finely chopped
- Wash the shrimp and pat them dry. In a bowl, place the shelled and deveined shrimp. Add yogurt. Refrigerate overnight.
- In a nonstick fry pan, cook a teaspoon of chopped garlic in a little oil until the garlic is slightly golden. Pour half the amount of the beaten eggs. Season with salt and pepper. Flip it and remove from the pan. Repeat with the rest of the eggs. Let it cool down for 5 minutes. Finely slice the thin omelets. Set aside.
- Remove the shrimp from the refrigerator. Season with salt. In the same fry pan, add another tablespoon of oil. Add 2 teaspoons of chopped garlic and cook until it’s slightly golden. Make sure the oil is hot. Saute the shrimp for about a minute or 2. Add pepper. Set aside.
- In a small bowl, dilute the soy sauce with water. Set aside.
- In a wok, add the remaining oil. Cook the remaining garlic until it is slightly golden then cook the vegetables. Stir fry until they are slightly translucent then season with salt and pepper. Transfer to a plate.
- In the same wok, add butter. Stir fry the sliced green onions until it is golden. Add the rice and stir until each grain is evenly coated with butter. Spread the rice evenly oven the wok and let it cook for about 2-3 minutes. Scrape any grains of rice that may be stuck on the wok with a silicone spatula. You know it’s time to add the soy sauce when some of the grains of rice start popping and jumping up in the wok.
- Add the sliced omelets, the shrimp, the vegetables and the diced chicken to the wok. Toss using 2 spatulas positioned on either side of the wok to prevent the food from sticking to the bottom. Cook for another 3-4 minutes. Add the coriander and finish with a dash of sesame oil and some pepper.