SHRIMP AND SAUSAGE FRIED RICE RECIPES

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CHINESE SAUSAGE AND SHRIMP FRIED RICE RECIPE - FOOD.COM



Chinese Sausage and Shrimp Fried Rice Recipe - Food.com image

So easy and so good that we ate it before I could get a picture. The original recipe, in Saveur, called for xiangchang sausages, but I used lop chong.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 10

1 cup uncooked rice
3/4 cup medium shrimp, peeled and deveined
1 tablespoon shaoxing wine (Chinese rice wine) or 1 tablespoon dry sherry
salt & freshly ground black pepper
1/4 cup vegetable oil
5 Chinese sausage, boiled 5 minutes, thinly sliced on the diagonal (lop chong)
1/2 inch piece fresh ginger, peeled, minced
3 eggs, lightly beaten
3 green onions, thinly sliced
2 -4 tablespoons sesame oil

Steps:

  • Combine rice and water in a bowl and swish with your hands until water is cloudy. Drain and repeat several times until water is clear. Combine the rice with 11/4 cups water and cook, covered, over medium heat until tender, 25 to 30 minutes. Fluff and set aside.
  • Combine shrimp and wine in a bowl and let stand 5 minutes. Heat vegetable oil in a skillet and stir-fry sausages and ginger for 4 to 5 minutes. Add shrimp and stir-fry just until partially pink, about 1 minute.
  • Add cooked rice to skillet and mix gently. Form a well in the middle and pour in the eggs. Let them set a bit, then scramble by stirring occasionally. When they are soft set, stir them into the rice. Season with salt and pepper.
  • Spread out the rice and let cook, undisturbed, until a crust forms, about 1 minute. Break up the crust and stir, then cook until another crust forms. Repeat 2 or 3 times. Stir in green onions and sesame oil.

Nutrition Facts : Calories 414.8, FatContent 24.5, SaturatedFatContent 4, CholesterolContent 158.6, SodiumContent 54.8, CarbohydrateContent 39.8, FiberContent 1, SugarContent 0.6, ProteinContent 8.2

SHRIMP & SAUSAGE WITH SAFFRON RICE RECIPE - FOOD.COM



Shrimp & Sausage With Saffron Rice Recipe - Food.com image

I got this recipe from Real Simple magazine. I am posting the recipe as published, but when I made it I used Turkey Sausage and Brown Rice. So good DH was checking the skillet for more after we were done!

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces andouille sausages, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/2 cup white wine
1 (14 1/2 ounce) can low sodium chicken broth
12 saffron threads
1 cup long grain white rice
3/4 lb medium shrimp, peeled and deveined
1/3 cup frozen peas
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 sprigs fresh cilantro (optional)

Steps:

  • Heat the oil in a wok or large saucepan over med high heat.
  • Add sausage and brown about 5 minutes total.
  • Reduce heat to medium and add the onion.
  • Cook, stirring occasionally for 5 minutes.
  • Spoon off most of the fat.
  • Add wine and cook for 2 minutes.
  • Add broth, saffron, and rice and bring to a boil.
  • Reduce heat, cover, and simmer for 15 minutes.
  • Stir the shrimp and peas into the rice, cover, cook for another 5 minutes.
  • Season with salt and pepper.
  • Garnish with the fresh cilantro.

Nutrition Facts : Calories 538, FatContent 20.3, SaturatedFatContent 6.3, CholesterolContent 162.2, SodiumContent 1083, CarbohydrateContent 46.8, FiberContent 1.6, SugarContent 2.8, ProteinContent 34.5

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