Best to break up the rice by hand and leave the oil for the wok. Once the rice is broken up, you’re ready to cook. Fried rice is more forgiving than most stir-fries (unlike meat or green vegetables, it’s not easy to overcook rice), but it’s still a fast process
Tricks to Perfect Fried Rice
As mentioned, use chilled leftover rice! The dry refrigerator air helps dry the rice a bit, which is why cold leftover rice never tastes as good the next day if you eat it straight, but it’s perfect for frying.
Use high heat. You don’t need a blazing hot restaurant kitchen stove, just patience to let your pan get hot. A hot pan will help everything fry quickly and help keep ingredients from sticking.
Fry ingredients separately. To keep the ingredients and their flavors from mushing together, cook them separately, yet in the same pan. Start with the protein (in this case the shrimp), cook it until it’s almost done, then remove from the pan, and start cooking the other ingredients—the eggs next, then the rice. Add the protein and eggs back to the rice at the end.
Minimize stirring. If you want browning, don’t stir. Just spread the rice out in the pan and let the pan do the work.
Can You Freeze Shrimp Fried Rice?
Absolutely! Fried rice freezes really well in the freezer and can be stored in the fridge or in the freezer for up to 3 months
Best way to freeze cooked rice:
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