Okra Shrimp Fried Rice with Sha Cha Sauce (秋葵虾仁沙茶炒饭)
Try my unique fried rice recipe! The fried rice absorbs from the chopped okra, which adds a QQ texture to the fried rice. The Sha Cha sauce adds an intense umami flavor and rich color to the fried rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- day-old rice (enough for 4 bowls)
- 1/3 lb okra pods
- 1/2 lb shrimp (peeled and de-veined)
- 2 large eggs
- 2 to 3 garlic cloves
- 1/4 cup sha cha sauce (aka. Chinese barbecue sauce)
- 1/4 teaspoon + 1/4 teaspoon kosher salt
- 1 tablespoon + 1 tablespoon vegetable oil
- 2 tablespoons water
Instructions
- 1
Chop the shrimp in to small chunks. Add 1/4 teaspoon of kosher salt to the shrimp, mixing thoroughly. Let it marinate on the counter while preparing the other ingredients.
- 2
Remove the okra stems. Cut the okra pods into small pieces. Peel and mince the garlic cloves. Add the 1/4 teaspoon of kosher salt to the 2 large eggs and beat thoroughly.
- 3
Heat a well seasoned skillet under medium high heat. When the pan is getting hot, add the 1 tablespoon of vegetable oil. When the oil is warm, add the beaten eggs. Stir once or twice until the eggs are golden yellow but still quite moist, about 30 seconds. Transfer the eggs out to a bowl.
- 4
Heat a large nonstick pan or well seasoned large skillet (could be the same pan) under medium high heat and add the other 1 tablespoon of vegetable oil. When the oil is warm, add the minced garlic, stirring for a few seconds until fragrant. Add the chopped shrimp. Toss and stir the shrimp until most of the shrimp have changed color from translucent to pinkish white. Transfer the shrimp out to another bowl.
- 5
Add the okra and a pinch of salt to the same large nonstick pan. Stir and toss until the okra are half cooked. Add 2 tablespoons of water4 to the okra and keep tossing for another half a minute. Add the day-old rice. Lower the heat to medium-low. Break any large clumps of rice with the back of the spatula. When most of the clumps are gone, add the 1/4 cup of sha cha sauce, mixing evenly. When the sha cha sauce is well mixed with rice, add the cooked shrimp followed by the cooked eggs and mixwell. Add more salt to taste. Enjoy!