* 8 cups cooked white rice – cooled (cooking instructions below)
* ¾ – 1 pound shrimps - raw, peeled and deveined (see marinade below)
* ½ medium onion – sliced
* 6 garlic cloves, smashed, peeled and chopped
* 8 TBSPs. olive or vegetable oil - divided
* 4 bunches green onions – chopped
* 4 – 6 TBSPs. teriyaki sauce
* 4 eggs – lightly scrambled and cooked separately
Marinate shrimps with the following:
* 1 TBSP. rice vinegar
* 1 tsp. salt
* ¼ tsp. freshly ground black pepper
* 1 TBSP. cornstarch
Heat the wok or a large skillet and add 2 tablespoons oil. (Be sure to distribute the oil around the wok or skillet.) Once the oil is very hot (just before it starts smoking), add the marinated shrimps and stir fry just until barely pink. Remove shrimps onto a plate and set aside.
Scrape bits and pieces from the wok and discard. Reheat the wok and add 3 tablespoons oil. (Again, be sure to distribute the oil around the wok or skillet.) Sauté garlic, onions and green onions. Stir fry about 2 minutes. Add cooked and cooled rice and stir fry about 8 – 10 minutes. Keep stirring the rice so it won’t stick on the bottom of the wok. Add the barely cooked shrimps to the rice. Stir about 2 minutes. Drizzle teriyaki sauce over the rice and shrimp mixture. Stir until rice and shrimps are evenly coated with the teriyaki sauce.
Turn the heat to low.
Heat another skillet and add the remaining 3 tablespoons oil. Crack 4 large eggs and stir to lightly scramble the eggs. Season with 1/2 tsp. salt and 1/4 tsp. black pepper. Let the eggs set and cook on one side and turn over to cook the other side. (Your eggs should resemble an omelet.) Tear the eggs into large pieces and add to the fried rice. Stir and serve.
Here’s how to cook rice on a pot if you don’t have a rice cooker. (3 cups of uncooked rice should yield 8 – 9 cups of cooked rice.)
* 3 cups uncooked white rice (I use Jasmine rice)
* 4 ½ cups water
Measure 3 cups of rice into a 3 quarts pot. Wash rice and drain. Wash rice again and drain as much of the water.
Add 4 ½ cups of filtered, drinking water into the pot. Boil rice over medium high heat. When the rice starts to boil, stir the pot to evenly distribute the heat. Continue boiling the rice until all liquid evaporate. Cover the pot and turn the heat to very low. Set your timer for 10 minutes. Turn off heat and keep the cover for another 10 minutes. Remover the cover and stir rice to let the steam out and separate the rice. Let the rice cool uncovered.
Keep the pot covered during the 20 minute period.
* ¾ - 1 pound shrimps – raw, peeled, deveined
* 1 TBSP. rice vinegar
* 1 tsp. kosher salt
* ¼ tsp. black pepper
* 1 TBSP. cornstarch
* 2 tsps. sesame oil
* 1 ½ pounds green beans – trimmed and blanched
* ½ large onion – sliced
* 3 bunches green onions – chopped
* 6 garlic cloves – smashed, peeled and chopped
* 8 dried hot chili peppers (optional)
* 5 TBSPs. vegetable oil or olive oil - divided
* 1 TBSP. sesame seeds
* 3 TBSPs. oyster sauce
* 2 TBSPs. teriyaki sauce
* 1 ½ TBSPs. cornstarch
* 1 tsp. sugar
* 1 ½ cups shrimp stock, chicken stock or water
* ¼ - ½ tsp. ground hot peppers (optional)
Trim green beans and chop them into 2 inch pieces. Boil water and add 1 tablespoon kosher salt. Blanch green beans in boiling and salted water for 3 minutes. Remove, drain and set aside.
Prepare the sauce as directed above.
Heat a wok and add 3 tablespoons oil. Add blanched green beans and stir fry about 3 minutes or until slightly wilted. Remove onto a plate and set aside.
Reheat the wok and add the remaining 2 tablespoons oil. Stir in garlic, onions, green onions, and hot chili peppers. Stir fry about 2 minutes. Add the marinated shrimps and stir fry until shrimps are pink, about 4 minutes. Create a well in the middle of the wok by pushing the shrimps, garlic, onions and peppers to the side. Add the sauce and rapidly bring it to a boil over high heat, while stirring constantly! Turn the heat to medium and stir the shrimps, vegetables and the sauce. Add the stir fried green beans. Stir until the green beans are coated with the sauce and mixed well with the shrimps and other vegetables. Sprinkle sesame seeds and serve over egg noodles or white rice.
For egg noodles… follow cooking directions on package. (I add 2 tsps. sesame oil and 3 tsps. kosher salt to the boiling water before cooking the egg noodles.)
I cooked these shrimps with their shells on, after being marinated for an hour with the “fiery garlic and rosemary marinade.” The shells sealed in all that goodness and flavors that make me want to nibble even the shells, to savor the flavorful sauce.
Of course, to properly enjoy this dish… you’ve got to have a big bowl of Jasmine or basmati rice. Be prepared to get dirty, because you’ll be using your hands, unless you use shrimps that have been peeled already.
Yeah… that’s the only catch about this dish. Peeling the shells off the shrimps is messy. In my case, I had to peel the shrimps for my king (my husband) and my prince (my son) just because I spoil them like that!
Here’s what you need to make this mouthwatering dish for you and your family to enjoy.
* 2 pounds Jumbo Raw Shrimp – shells on marinade
* 2 inch piece ginger – peeled and chopped
* 4 large garlic – peeled and chopped
* 3 sprigs rosemary – leaves stripped from stems
* 2 large jalapeno peppers
* 4 red hot peppers
* Juice and rind of 1 large lemon or lime
* 2 tsps. coarse sea salt
* 2 tsps. Old Bay Seasoning
* 1 tsp. freshly ground black pepper
* ½ cup olive oil
* 3 TBSPs. peanut or vegetable oil
Rinse shrimps. Devein by cutting the shells from the back, starting from the top down to the tail, using kitchen scissors. Remove veins with a toothpick and place shrimps in a large glass or non-reactive dish or bowl.
Combine all marinade ingredients in a blender, except the 3 tablespoons peanut or vegetable oil, and blend well until smooth.
Pour marinade over shrimps. Mix with your hands, making sure that each shrimp is coated with the marinade. Marinade for at least 45 minutes and up 1 ½ hours.
Heat a large skillet or wok and add the peanut or vegetable oil.
Sauté the marinated shrimps over medium high heat, including the marinade, until shrimps are pink, about 6 minutes. Bring the shrimp and marinade to a quick boil and simmer for about 3 minutes.
Serve warm over rice or with rice on the side.