Soy sauce rice pilaf (酱油炒饭)
Want to make “fried rice” but no cooked rice available? This Chinese soy sauce rice pilaf comes to the rescue. Easy to prepare and better than takeout.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 7 oz shrimp
- 3 cloves garlic, crushed
- ½ teaspoon dark soy sauce (see note 1)
- ½ teaspoon honey
- ½ teaspoon cornstarch
- ½ teaspoon Shaoxing rice wine
- 1 pinch salt
- 1 teaspoon cooking oil
- 1 tablespoon cooking oil
- 1 cup raw rice, rinsed (see note 2)
- 1 stalk scallions, chopped
- 9 oz fresh soybeans, or peas
- 1 medium carrot, diced
- ½ bell pepper, diced
- 10 dried shiitake mushrooms, rehydrated and diced (see note 3)
- 1¾ cup hot water
- 2 teaspoon dark soy sauce (see note 1)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon sesame oil
Instructions
- 1
Marinate the prawns
- 2
In a bowl, mix all of the ingredients for the shrimp (except for the oil). Set aside.
- 3
Cook the rice
- 4
In a wok/skillet, heat up 1 tablespoon of oil over medium-high heat.
- 5
Stir in scallions and leave to sizzle for 10 seconds or so. Put in rice. Fry until every grain is covered by oil.
- 6
Add all the vegetables. Continue frying for a while. When everything appears to be very dry, pour in hot water and dark soy sauce.
- 7
Bring the water to a boil then cover with a lid. Turn the heat down to low. Leave to simmer for 12-15 minutes.
- 8
Remove the wok/skillet from the heat. Let it rest for a further 5 minutes.
- 9
Fry the shrimp
- 10
While the rice is resting, heat up 1 teaspoon of oil in a skillet. Place in marinated shrimp. Cook both sides until they curl up tight (It should take very short time).
- 11
Sprinkle salt and sesame oil over the rice. Stir in the fried shrimp. Serve immediately.