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Recipe

Chinese Black Pepper and Shrimp Fried Rice

Scott Phillips

Yield: Yields about 7 cups

Servings: 4 as a main course or 8 as a side dish

You might be surprised at just how much heat freshly ground black pepper can bring to this dish. Green cabbage, corn, and cucumber add freshness and crunch.

Ingredients

  • 2 Tbs. neutral oil, such as canola or peanut
  • 1/2 cup diced red onion
  • 1/4 cup thinly sliced scallions (3 medium)
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. minced fresh garlic
  • 8 oz. small to medium shrimp (up to 41 per lb.), peeled and deveined, halved lengthwise if larger
  • 1 cup shredded green cabbage
  • 1 Tbs. Chinese XO sauce
  • 4 cups cold cooked brown basmati rice (from about 2 cups raw)
  • 1 tsp. oyster sauce, more to taste
  • Freshly ground black pepper
  • 3/4 cup chopped bok choy (cut into 3/4-inch pieces)
  • 3/4 cup raw or thawed frozen corn kernels
  • 1/2 cup diced cucumber
  • 1/2 cup chopped fresh cilantro

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 60
      Fat (g): 6
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 35
      Sodium (mg): 95
      Carbohydrates (g): 27
      Fiber (g): 2
      Protein (g): 8

Preparation

  • Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Add the oil, swirl the wok to coat, and then add the red onion, scallions, ginger, garlic, and Stir-fry with a metal or wooden wok spatula until fragrant and light golden, 30 to 60 seconds.
  • Add the shrimp to the wok and stir-fry, until almost cooked through.
  • Add the cabbage and stir-fry until slightly softened, 2 to 3 minutes. Stir in the XO sauce and stir-fry until all of the ingredients are coated, about 30 seconds.
  • Using your hands or a fork, gently break up any clumps in the rice until the grains are separate. Add the rice to the wok and gently stir-fry, stopping occasionally so the rice has a chance to brown a bit, until it has some crispy edges and is heated through, about 3 minutes. You should hear sizzling during the last minute or so.
  • Drizzle the oyster sauce and sprinkle a pinch of pepper over the fried rice. Add the bok choy and corn and stir-fry until softened and brightly colored, 30 to 60 seconds. Taste and adjust the flavor as necessary with more oyster sauce and pepper.
  • Add the cucumber and cilantro and gently stir-fry until heated through, 30 to 60 seconds. Transfer the fried rice to plates or bowls and serve right away.

Reviews

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Reviews

  • mvlsi | 02/21/2015

    Bland as is. If I'd have looked closely I'd have noticed only 1 tsp of Oyster sauce and 1 Tbs of XO sauce for 4 cups of rice. No salt, no soy sauce. I even added more than 1 Tbs of additional Oyster sauce and several grinds of pepper. Once I got some saltiness in the dish it was really good.

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