Name: Shrimp Fried Rice (Chahan)
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: 中華
Ingredients: Rice 500g; Eggs 4; Peeled shrimp 200g; Green onion 2/3 stalk; Ginger 2 tsp; Lard 60g (4 tbsp); Salt 5g; MSG(Ajinomoto) (MSG) 5g (1 tsp)

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Original: English

Shrimp Fried Rice (Chahan)

by 料理研究家リュウジのバズレシピ

In culinary researcher Ryuji's Buzz Recipe, Chinese master Hiroki Higashiyama appears. He shares a simple yet profound recipe for authentic town Chinese shrimp fried rice. Recreate professional techniques at home, such as 'oil blanching' in a frying pan and varying the texture of green onions by cutting them differently. Once you taste it, you won't be able to stop—please try this ultimate shrimp fried rice.

Ingredients

Scale:

Main Ingredients (2 servings)

Seasonings

Salt 5g
MSG(Ajinomoto) (MSG) 5g (1 tsp)

Steps

Heat 500g rice in the microwave. Pro Tip! Heating the rice creates gaps between the grains, resulting in a fluffy, separated texture.
🕒 06:17
Cut 2/3 stalk green onion lengthwise in half. Mince half, and cut the other half into irregular chunks. Pro Tip! Using green onions with different textures creates variations in taste and mouthfeel with each bite.
🕒 08:17
Mince about half of the 2 tsp ginger, and coarsely mince the remaining half. Mix the chopped ginger and green onions together.
🕒 10:05
Crack 4 eggs into a bowl and roughly beat them, leaving some whites intact. Pro Tip! Leaving some egg whites creates variations in the egg's taste and texture, leading to a richer, more complex flavor.
🕒 11:17
Add 60g lard (4 tbsp) to a frying pan and heat over high heat.
🕒 14:36
Once the lard begins to melt, turn off the heat once. When the temperature has dropped slightly, add all 200g peeled shrimp. Cook over low-medium heat (about 2 out of 5 levels), flipping the shrimp to coat them in oil until both sides turn white. Pro Tip! Oil blanching transfers the shrimp's umami to the oil, enriching the entire dish with shrimp flavor. To prevent them from becoming tough, remove them when still slightly undercooked.
🕒 16:00
Once the shrimp are white on both sides and have slightly shrunk, turn off the heat and remove them from the pan. Leave the oil in the pan.
🕒 18:00
Heat the remaining oil, infused with shrimp umami, over high heat. Once the pan is hot, add all the beaten egg. When the edges of the egg start to solidify, add the heated rice.
🕒 18:26
Break up and mix the rice and egg, stirring until evenly combined. Pro Tip! Rather than stir-frying, mixing them helps prevent the rice grains from crushing, resulting in a fluffy, separated texture.
🕒 19:23
Add all the chopped green onions and ginger to the rice in the pan. Also, add 5g salt and 5g MSG(Ajinomoto) (1 tsp), and continue to mix and stir-fry everything over high heat.
🕒 19:47
Return the reserved shrimp to the pan and mix them into the fried rice. The residual heat will cook the shrimp completely. Pro Tip! Adding the shrimp last helps maintain their plump texture and prevents overcooking.
🕒 20:35
Once the fried rice is fluffy and separated, and the shrimp and rice are well mixed, turn off the heat, transfer to a large serving plate, and it's done.
🕒 21:02