Este arroz frito com camarão é a solução perfeita para uma refeição rápida, saborosa e versátil. É uma excelente forma de aproveitar sobras de arroz e vegetais, transformando-os num prato completo e delicioso em poucos minutos. Ideal para um jantar de semana agitado ou quando apetece algo exótico sem grande complicação na cozinha.

Ingredientes

  •  1 Ferva em um saco de arroz branco
  •  10 camarão descongelado pré-cozido
  •  1/3 c de verduras mistas (usei vapor em um saco de milho, cenoura e ervilha)
  • 1 ovo grande, batido
  •  Molho de soja com baixo teor de sódio
  •  Szechuan Molho Refogado (Eu usei House of Tsang)
  •  3 colheres de sopa de azeite
  •  2 colheres de sopa de óleo de gergelim
  •  1/4 c de cebola amarela picada
  •  1 cebola, finamente picada
  •  1 talo de aipo picado
  •  Pimenta preta

Preparação

  1. * Tenha o arroz cozido e pronto antes de começar.
  2. Em uma frigideira pequena, misture o ovo batido e reserve.
  3. Em uma frigideira de tamanho médio, aqueça 3 colheres de sopa de azeite de oliva e 2 colheres de sopa de óleo de gergelim a um máximo de calor. Cozinhe levemente a cebola, o aipo e a cebola.
  4. Adicione o camarão descongelado e misture 1 colher de sopa de molho frito. Cozinhe descoberto por cerca de 6 minutos ou mais, mexendo com frequência.
  5. Adicione o arroz e misture legumes. Acrescente o molho de soja, mas meça ao seu gosto, para que você não tenha muito salgado de arroz. Diminua o calor para med-low.
  6. Adicione o ovo, mexa bem.
  7. Adicionar cerca de 1 Tbs mais do molho salteado, e continue a mexer com frequência até ficar bem misturado.
  8. Pimenta preta para temperar, serve 4.

From my kitchen to yours, here is the English version of this quick and easy recipe.

Shrimp Fried Rice

Shrimp fried rice is the ultimate takeaway classic that’s incredibly simple and satisfying to recreate at home. This recipe is a fantastic way to use up leftover rice and whatever vegetables you have on hand, transforming simple ingredients into a full meal in under 20 minutes. It’s the perfect solution for a busy weeknight when you need something delicious, fast.

The number one secret to perfect fried rice, with separate, fluffy grains, is to use cold, cooked rice. Preferably, rice that has been cooked the day before and chilled in the fridge. This prevents the rice from clumping together and becoming mushy when you stir-fry it. Another key tip is to have all your ingredients chopped and ready to go before you start, as the cooking process is very quick.

Feel free to customise this dish to your heart’s content. You can swap the prawns for diced chicken, pork, or tofu, and add any other vegetables you enjoy – bean sprouts, bell peppers, or mushrooms would all be great additions. The amount of soy sauce and stir-fry sauce can easily be adjusted to suit your taste, so you can make it as savoury or spicy as you like.

Ingredients

  • 1 portion of cooked white rice (day-old, cold rice is best)
  • 10 pre-cooked prawns, defrosted
  • 1/3 cup of mixed frozen vegetables (e.g., a mix of corn, carrots, and peas)
  • 1 large egg, beaten
  • Low-sodium soy sauce, to taste
  • Szechuan stir-fry sauce
  • 3 tbsp olive oil (or a neutral oil like sunflower or vegetable oil)
  • 2 tbsp sesame oil
  • 1/4 cup yellow onion, chopped
  • 1 spring onion, finely sliced
  • 1 celery stalk, chopped
  • Freshly ground black pepper

Method

  1. Make sure your rice is cooked and completely cool before you begin.
  2. In a small, non-stick frying pan, scramble the beaten egg until just cooked. Set aside.
  3. In a large frying pan or wok, heat the olive oil and sesame oil over a high heat. Add the chopped onion, celery, and the white parts of the spring onion, and stir-fry for a couple of minutes until softened.
  4. Add the defrosted prawns and 1 tablespoon of the stir-fry sauce. Cook for about 6 minutes, stirring frequently.
  5. Add the cooked rice and the mixed vegetables to the wok. Add soy sauce to your taste, being careful not to make it too salty. Stir everything together and break up any clumps of rice. Reduce the heat to medium-low.
  6. Stir in the scrambled egg, breaking it up into smaller pieces.
  7. Add another tablespoon of the stir-fry sauce and continue to stir until everything is well-combined and heated through.
  8. Season with black pepper, garnish with the green parts of the spring onion, and serve immediately. Serves 4.