If you bought one of our blends like Japanese Seven Spice, Lemongrass-Ginger Seasoning, Sweet & Spicy Curry Powder – or you received a free jar of our Spicy Sichuan Seasoning – here’s a quick & easy shrimp fried rice recipe for you to have fun cooking up for a weeknight dinner.
Just sprinkle in a teaspoon or two of a blend to make it a Thai or Japanese or Malaysian, or in this case, a Sichuan-inspired dish.
I was looking for a bold flavor, so I used our Spicy Sichuan Seasoning to make a Sichuan Shrimp Fried Rice.
This Sichuan Shrimp Fried Rice recipe incorporates shrimp, sweet peas, scallions, and leftover rice, along with a few Chinese cooking ingredients like soy sauce, rice wine, and toasted sesame oil. I also like to toss in freshly chopped garlic to cook with the shrimp for the extra aromatic flavor.
A few tips when cooking the shrimp fried rice:
1. Whether you use fresh shrimp or frozen, you want to make sure to pat dry the shrimp, so it doesn’t get mushy the moment it hits the hot wok.
2. Since it is one of our stronger blends, you can go light with the Spicy Sichuan Seasoning at first, and then sprinkle more in at the table if you like the dish more flavorful.
3. It’s best to always cook the rice the day before and chill in the refrigerator, in order to firm and dry out the rice. If you make the dish using freshly cooked rice, you will end up with wet, mushy fried rice.
With warmer days ahead, enjoy this Sichuan Shrimp Fried Rice with some cold beer or a glass of chilled wine!
Sichuan Shrimp Fried Rice
Ingredients
- 12-14 jumbo shrimp – deveined & shelled and pat dry
- 2 garlic cloves – finely chopped
- Peanut oil or vegetable oil
- 3-4 scallions – sliced diagonally every two inches
- 2 bowls of rice cooked the day before
- 1 tbsp reduced sodium soy sauce
- 1 tbsp Chinese rice wine or dry sherry
- About 3/4 cup of sweet peas
- Two dashes of toasted sesame oil
- 1.5 tsp of Season with Spice’s Spicy Sichuan Seasoning or to taste
Instructions
- Heat a wok or large skillet over high heat. Swirl in 1 tbsp of oil to coat. Add in the shrimp and stir-fry for about a minute.
- Then toss in the chopped garlic and cook for another 2-3 minutes, or until the shrimp turn just opaque and firm (adjust heat during the process when necessary). Remove from wok and set aside.
- Reheat the wok until hot, add in 2 tbsp of oil and stir-fry scallion whites until fragrant, about 10 seconds.
- Add the cold rice into the wok with the scallions, followed by soy sauce and Chinese rice wine. Cook on medium-high heat for about two minutes, as you scoop, stir, flip, and press the rice to break up any clumps and to ensure it cooks evenly.
- Next, add in the sweet peas and continue to stir-fry on medium-high heat.
- Throw in the cooked shrimp and scallion greens. Crank the heat to high, and stir to mix all the ingredients. Cook until everything is well heated.
- Add in a drizzle of toasted sesame oil and season with our Spicy Sichuan Seasoning. Serve immediately.