Asian > Chinese > Fried Rice

Bellflower and Shrimp Fried Rice Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup bellflower, thinly sliced
- 1/2 cup carrots, diced
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Salt, to taste

Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula

Step-by-step instructions:

1. Heat the wok or large skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan.

2. Add the minced garlic and stir-fry for 30 seconds or until fragrant.

3. Add the shrimp and stir-fry for 2-3 minutes or until pink and cooked through. Remove the shrimp from the pan and set aside.

4. Add the sliced bellflower, diced carrots, and frozen peas to the pan. Stir-fry for 2-3 minutes or until the vegetables are tender.

5. Add the cooked white rice to the pan and stir-fry for 2-3 minutes or until heated through.

6. Add the soy sauce, oyster sauce, and black pepper to the pan. Stir-fry for 1-2 minutes or until the rice is evenly coated with the sauce.

7. Push the rice mixture to one side of the pan. Add the beaten eggs to the other side of the pan and scramble until cooked through.

8. Add the cooked shrimp back to the pan and stir-fry for 1-2 minutes or until heated through.

9. Season with salt, to taste.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 320
Fat: 11g
Carbohydrates: 37g
Protein: 18g
Sodium: 800mg
Fiber: 3g
Sugar: 4g

Substitutions for ingredients:
- Bellflower can be substituted with sliced mushrooms or bamboo shoots.
- Shrimp can be substituted with chicken or tofu.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.

Variations:
- Add diced onions or scallions to the stir-fry for extra flavor.
- Use brown rice instead of white rice for a healthier option.
- Add chopped peanuts or cashews for crunch.

Tips and tricks:
- Use day-old rice for best results.
- Make sure to devein the shrimp before cooking.
- Cook the eggs separately to prevent them from getting lost in the rice mixture.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the fried rice in a bowl or on a plate.

Garnishes:
Garnish with sliced scallions or chopped cilantro.

Pairings:
Serve with a side of steamed vegetables or a salad.

Suggested side dishes:
- Steamed broccoli
- Stir-fried green beans
- Cucumber salad

Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the pan.
- If the shrimp is overcooked, reduce the cooking time or use smaller shrimp.

Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Fried rice originated in China and has since become a popular dish around the world. Bellflower, also known as balloon flower, is a common ingredient in Korean cuisine.

Flavor profiles:
Savory, slightly sweet, and umami.

Serving suggestions:
Serve as a main dish for lunch or dinner.

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Taste: Savory, Tangy, Spicy, Aromatic, Umami