How to Make Shrimp Stir Fry

ChefLive Chef John Guinivere Shrimp Stir Fry This happens to be basmati which is short grain rice, small grain but you can even use Calrose or you know any other, the rice that have flavor from the Chinese food you got last week or whatever. So we add a little more oil to that and we get that going. You probably say I throw everything in the kitchen sink into this dish and of course, I want to get some garlic going. Now something you want to throw in earlier and something you want to throw in near the end. And just our shrimp we want to throw those in at the end, we’ll do our eggs at the end. But things like onion and mushrooms that we like to get some flavors drown out we’ll put those near the beginning. So one of the way you can minced your garlic is actually use the back of the knife and people think you're drunk. And “Hey, you use the knife wrong.” That is when you say you're cooking. Any time I cook thinly only doing it one pan I tend to do that and we do it just like this, if you use a heavy skillet you’ll find it comes out pretty lot better and Teflon also helps because you're working with rice which has a tendency to stick on its on. Just to begin with you want to get the oil spread so that certain kernels aren’t absorbing all the oil and the rest are getting left behind. Now I like texture on my rice when I do my stir fry rice so I’m looking for some crunch. So about now I’m just going to let this sit and then just going to start getting the crust on the bottom. And we could start adding our vegetables on top and then as we stir them, it will have some nice crunchy as I mixed with lots of crunchy rice and vegetables. In culinary school we used to have mushroom raises, see how many slices you can do and how fast. You do it with your eyes closed, and even cases and cases of mushrooms. A lot of people are against rinsing their mushrooms because it wash off add some. I hadn’t met any one who actually show me the difference. Some of the red onions, now the onions in my stir fry I like to have some pretty big chunks. So it will add to the color and I like to chew on a nice sweet piece of onion. As long as we saut? this would be wonderful so instead of a fine dice I’m actually going with that. Break those up right over the pan. Stir fried rice is a great way to clean out your fridge you got something’s that are almost iffy, not quite rotten, yeah, take off a couple layers and there’s nothing wrong with that and just the same with the bell pepper. Right on top, I love peanuts myself, I put the peanuts on, solely even I got using that into lots of my cooking. Frozen peas are about one of the few vegetables that’s chef use all the time because well we hate to sort of take the peas out of the pod and also it’s – no they’re good, they’re tasty, they’re nothing wrong with using frozen piece. Even the finest restaurant they use them. The pan is getting a little hot and you see some of the rice is getting crust to it like that, you see there and that’s what we want. Now we’re going to stir the vegetables around in that way we’ll get those cooked as well. Now I have you into a healthy diet, you use brown rice, it is just as good and lot better for you. Of course, so the drawback with brown rice is it usually takes three times as long to cook. Okay, probably I should have cleaned some of this shrimp before but it might take a minute or two. Now I like when I do my stir fry. I like a balance between salt and sweet. So I’m going to use both soy sauce and I’m going to use some cream coco or you could use some sugar or you could some Splenda or honey it doesn’t really matter any will work. Now in this case since I don’t need the shells throw them in the Ziplock and just keep saving up your shells and then one day when you got a whole bunch of shells do a shrimp dish. What’s that? Yeah, just throw them in the freezer and you definitely want to throw them in the freezer, otherwise they’re going to run out of the fridge on their own in about four or five days and chase the cat around. That’s when you open the fridge and you go, “I think I left the shells on there”. Yeah, absolutely, absolutely that would be a great way to go to make a stock, to make a concentrate and you can freeze it as well. Yeah, yeah, it is – just so much flavor in those and the shame they have to go to waste. Now if they’re cooked the flavor is gone, there is no flavor left in the shell especially if they’ve done, you know like the giant boil. The crispy rice it’s very tempting to stir this at this point it really is you want to stir right, your friends will come by and stir it, “Get away from my rice” but in that way you get some of the crusty and crunchy just let some it set. It’s not all going to be that way but we do want some crunch when we eat into it it’s very good that’s why I go for it. I’ll throw in some cilantro in the end, followed by the shrimp, and last we got to do a little bit of pineapple and then the eggs will be the very last thing I will do. But really it’s a meal in one dish size thing. I’m going to need all the food groups. I can come and chop here. Okay, now we’ll have look, there we go, okay. Now if you don’t have really big burner like this some of those woks tend to get a little bit hotter in the longer term in this or divide up into two pans in that way you wont take forever to cook it all up. Okay, it got the texture I like we’re pretty close. Make a little hole in the middle and attach more oil put the shrimp in there, so we’re now like cooking a dish within the dish. Keep this guys going and we’ll start flavoring both the shrimp and the rice. We got to use soy sauce for your salt and soy sauce is not just salty it got some really, you know, it got a nice deep flavor to it and this will take couple of seconds to cook. One thing you're very conscious of when you're cooking in front of cameras, keeping it clean I don’t mean it but I say I mean it. I’m a slob in the kitchen myself, usually I have a big disaster to clean but it will last the food fast. Yeah, I know, yeah. I’ve watched some of these shows and they’re just a little too routine for me and it’s too clean. I don’t have any fun, okay. It looks like the shrimp are done so move those to the outside. And then just attach more oil. Our eggs, this is the hardest thing you get in the shell. It’s just eggs calcimining with it’s like it’s going to hurt anybody. And scramble the eggs up, make sure you scrape the bottom because if you don’t you will get dry pieces of eggs. Really that’s what we’re looking for as you know we’re starting to mix it all up. This is one of those dishes I’ve done so many times and I don’t really taste because I pretty much know how it’s going to come out. It doesn’t mean you shouldn’t taste as you go, I'm looking for a balance of salty and sweet like I was saying. And our cilantro and we add a little bit more soy sauce. For our sweetness just put that down near the bottom and it’ll melt. Yeah, I mean – I just know that’s where it melt I know that sounds funny but I think I know that’s what I should say. It was the last time I did the dish. We’re almost done. The ingredient we want some presentation, it will go prettier. And once I can do the Asian cut to it, I don’t know if you guys notice but I’ve already turned off the flame. And when I have friends over, you know what I do I just leave it on the stove put a pile of plates and say “Dig in guys”. At party, I throw so many parties and there is so much extra dishes to put into a serving dish, I was just like go for it. As long as the food is good, no one cares. They pretty played mixed for that and the restaurant business we always try to keep our inside of the plate nice and clean. You should go around with it and add some free green onions and there you go. I’m a huge fan of this, so I will let you guys, I will pass the bottle around you guys you can have as you please with it. This is cerachi hot sauce and it goes to your fried shrimp. Wow it’s your fried rice, you guys want to try some.