Crispy Shrimp Fried Rice

The Back Story

WHAT YOU NEED

3 tbsp. soy sauce

1 tbsp. sesame oil

½ tbsp. fresh ginger, grated

½ tsp. white pepper

2 tbsp. olive oil

2 cloves garlic, minced

1 small onion, diced

2 carrots, peeled and small diced

½ c.  fresh corn

½ c. fresh okra

2 c. ready cooked brown rice

2 green onions, finely chopped

1/3 c. chicken stock

2 tbsp. olive oil

2 eggs, whisked

 

CRISPY POPCORN SHRIMP:

½ c. all purpose flour

½ c. fine cornmeal

1 tbsp. Kosher salt

1 tbsp. freshly ground black pepper

1 lb. large shrimp, peeled, tail removed, cut into popcorn size

1 c. original Terry Ho’s Yum-Yum Japanese sauce

1 tbsp. soy sauce

½ tbsp. fresh ginger, grated

2 tsp. black sesame seeds (garnish)

1 scallion, chopped (garnish)

 

WHAT YOU DO:

1. In a small bowl, whisk together soy sauce, sesame oil, fresh ginger and white pepper; set aside.

2. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic and onions to skillet and cook, stirring often, until onions have become soft and fragrant, about 3-4 minutes. Stir in carrots, corn and okra. Cook stirring constantly until vegetables are tender, about 3-4 minutes. Stir in rice, green onions, soy sauce mixture, and chicken stock. Cook stirring constantly until heated through, about 2-5 minutes.

3. In a separate non-stick pan over medium heat, add olive oil and eggs. Scramble eggs until cook through. Fold into fried rice and mix well.

4. In a cast iron skillet, add canola oil ½ inch deep. Bring temperature of oil to 350 degrees. In a dredge pan add flour, cornmeal, salt, and ground black pepper. Mix thoroughly; set aside.

5. In medium bowl, add shrimp, Yum-Yum sauce, soy sauce, and ginger; mix well. With a slotted spoon, add shrimp to flour mixture to coat. Drop shrimp in hot oil. 

6. Cook shrimp until crispy about 3-4 minutes. Using a slotted spoon remove shrimp from skillet and place on a paper towel-line plate. Drain excess oil and spoon popcorn fried shrimp atop fried rice.  Drizzle Yum-Yum sauce over dish and garnish with black sesame seeds and scallions.

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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