Fried Rice with Shrimp and Broccolini
Next time you order Chinese takeout or delivery, buy a few extra servings of rice so you’ll be able whip up this easy fried rice using a single fry pan. Of course, you can also make your own rice in a rice cooker, but if you do, prepare it a day or so in advance, so it has plenty of time to cool. Otherwise, you’ll end up with mushy rice.
- 3/4 lb. (375 g) medium shrimp, peeled and deveined
- Kosher salt and freshly ground pepper
- 4 Tbs. (2 fl. oz./60 ml) vegetable oil
- 3 cups (3/4 lb./375 g) chopped broccolini (from about 2 bunches)
- 1 red bell pepper, seeded and thinly sliced
- 1 Tbs. peeled and minced fresh ginger
- 1 Tbs. minced garlic
- 3 cups (15 oz./470 g) cooked short-grain white rice, cooled
- 1/2 cup (2 1/2 oz./75 g) frozen peas, thawed
- 3 Tbs. soy sauce, plus more as needed
- 2 Tbs. rice vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. sriracha
- 2 tsp. chopped fresh cilantro leaves
Pat the shrimp dry and season generously with salt and pepper. In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add the shrimp and cook, turning once, until cooked through, about 3 minutes. Transfer to a plate.
In the same fry pan over high heat, warm 1 Tbs. of the vegetable oil. Add the broccolini and cook, stirring occasionally, until crisp-tender, about 3 minutes. Season with salt and pepper and transfer to a plate.
In the same fry pan over high heat, warm 1 Tbs. of the vegetable oil. Add the bell pepper and cook, stirring occasionally, until slightly charred and crisp-tender, about 2 minutes. Transfer to the plate with the broccolini.
In the same fry pan over medium-high heat, warm the remaining 1 Tbs. vegetable oil. Add the ginger and garlic and cook, stirring occasionally, until fragrant, about 1 minute. Add the rice and cook, stirring occasionally, until lightly golden brown and crisp, about 3 minutes. Add the peas, soy sauce, vinegar, sesame oil and sriracha and stir to combine. Add the shrimp and broccolini mixture and toss to combine. Adjust the seasoning with soy sauce or salt and pepper. Transfer to a serving platter and garnish with the cilantro. Serves 4.
Adapted from Williams-Sonoma The Skillet Supper Cookbook (Weldon Owen, 2016)