SHRIMP AND JASMINE RICE RECIPES RECIPES

SHRIMP FRIED RICE II RECIPE | ALLRECIPES

Shrimp Fried Rice II Recipe | Allrecipes image

The real shrimp fried rice, restaurant style. This is how I used to cook fried rice when my father still owned a restaurant.

Provided by OKBAT

Categories Fried Rice

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 ½ cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
½ cup chopped onion
1 ½ cups cooked medium shrimp, peeled and deveined without tail
¼ cup chopped green onion
2 eggs, beaten
1 teaspoon salt
¼ teaspoon ground black pepper
4 tablespoons soy sauce
¼ teaspoon sesame oil

Steps:

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

Nutrition Facts : Calories 483.4 calories, CarbohydrateContent 60.3 g, CholesterolContent 186.6 mg, FatContent 17.5 g, FiberContent 1.9 g, ProteinContent 20 g, SaturatedFatContent 3.2 g, SodiumContent 1637.6 mg, SugarContent 2.3 g

JASMINE RICE RECIPE - FOOD NETWORK

Jasmine Rice Recipe - Food Network image

Provided by Food Network

Categories side-dish

Total Time 40 minutes

Prep Time 40 minutes

Yield 5 cups

Number Of Ingredients 2

Ingredients

2 cups jasmine rice, or other long grain white rice
3 cups cold water

Steps:

Rinse and drain rice in cold water to remove starch and impurities. Place drained rice and the cold water in a heavy saucepan. Bring the water to a rolling boil, uncovered, over high heat.
Stir, reduce the heat to low, cover the pan tightly, and cook for 20 minutes. Remove the covered pan from the heat and let stand 10 minutes without removing the lid.
Remove the lid and fluff the rice gently with a fork or rice paddle. Serve warm.

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