A yummy takeaway-style shrimp fried rice with added cabbage, carrots and green peas. 🍤🍚
I’ve shared a number of Chinese recipes in the past from homemade dumpling wrappers to sticky ribs, sweet and sour chicken and crispy duck, but without a doubt, the simplest Chinese dish you can make gluten free at home has to be a classic special fried rice. And here’s a quick little recipe on how I like to make mine. 🙂
- 1 + ½ white rice (uncooked)
- 2 + ½ cups water
- Dash of salt
- Optional: a bit of bone broth or 1 stock cube
- 200-250g shrimps or prawns (already peeled)
- 2 large eggs
- 1-2 Tbsp garlic (finely chopped) (or garlic powder)
- 1-2 Tbsp ginger (finely chopped) (or ginger powder)
- 1 large or 2 small onions
- 1-2 cup savoy cabbage (shredded)
- 1-2 carrots
- ½ cup green peas
- 4-5 Tbsp gluten free shaohsing wine (or more / to taste) (I use Hua Diao Jiu)
- 2-3 Tbsp gluten free soy sauce (I use Datu Puti)
- Optional: 1-2 tsp Sriracha sauce
- Black pepper (to taste)
- 1-2 Tbsp butter (or cooking oil of your choice)
- Optional: a drizzle of sesame oil (to garnish)
- Optional: spring onions (to garnish)
- Cook the rice. I like adding a bit of homemade bone broth (which I keep frozen in ice cube trays in the freezer) to add a bit of extra flavour and nutrition, but this is totally optional.
- Prepare the shrimps: if using frozen ones, let them sit in a bowl of warm water until fully defrosted and then slice a little shallow opening along their backs.
- Prepare the vegetables: thinly slice the cabbage, finely chop or grate the garlic and ginger, peel or cut the carrots into ribbons and finely chop the onions.
- Melt a tablespoon of butter on low/medium heat in a non-stick sautée pan or wok and pan fry the shrimps, flipping them midway through, until pink and fully cooked. If you’re using already cooked shrimps, then just pan fry briefly for a few minutes. Then set them aside on a plate.
- Add a bit more butter in the pan, if necessary, and pan fry the onions on low heat for a couple of minutes. Then add the garlic and ginger and fry for another minute.
- Add the cabbage, carrots and peas along with a few tablespoons of water and cook until the cabbage and carrots start to soften up a little and then set side.
- Add the rest of the butter in the pan, crack the eggs in and start scrambling the eggs, but before they’ve had time to fully cook, add the rice into the pan, mix well (stirring constantly) and turn the heat up to medium/high.
- Then add the shaohsing wine and soy sauce along with the cooked vegetables, shrimps and a dash of black pepper and cook for a few minutes, stirring and mixing constantly.
- Optional: serve with a drizzle of sesame oil and some finely chopped spring onions on top.