fried rice

Saintsations

Chef Jeff teams up with the New Orleans Saintsations cheerleaders to cook up some amazing dishes that will have you cheering for more. They spice things up with blazing hot buffalo wings and crispy shrimp fried rice and end with a hardy linguine Bolognese.

Skillet Fried Rice with Yum Yum-Popcorn Shrimp | 0 Comments
From Crispy Shrimp Fried Rice, Aired on Mon 7/25
Chef Jeff Henderson, New Orleans, Seafood, Shrimp, fried rice
Instructions

WHAT TO 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.

 

 

Ingredients
  • 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
  • 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)
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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