Guyanese Shrimp Fried Rice
Guyanese Shrimp Fried Rice
Ingredients
For the Fried Rice
- 1 1/2 cups long grain rice, washed
- 1/4 teaspoon Chinese 5 spice
- 1 teaspoon bouillon powder
- 1 tablespoon butter
- 2 tablespoons oil
- 3 garlic, large cloves, minced
- 1 onion, finely chopped
- 1 tablespoon ginger, grated
- 2 scallions, whites and greens separated, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fried rice seasoning, to 1 1/2 teaspoons
- 1/2 cup frozen corn, green peas, and carrots, combined
- 1 small carrot, julienned
- salt, to taste, if needed
- few drops sesame oil, optional
To Clean Shrimp
- 1 pound shrimp, peeled and deveined
- 1 lime
- cold water, as needed
- 1 tablespoon vinegar
To Marinate Shrimp
- 2 tablespoons green seasoning
- 3 garlic, large cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- pinch black pepper
- pinch salt
For Topping
- 1/3 cup cabbage, finely shredded
- cucumber, sliced
Instructions
- 1
Wash 1 1/2 cups of long grain rice thoroughly. Cook the rice according to package directions or in a rice cooker. Once cooked, spread the rice on a baking sheet or shallow dish and allow it to cool completely, preferably for at least 1 hour, or use day-old rice for best results.
⏱️ 60 min
- 2
Place the 1 pound of peeled and deveined shrimp in a bowl. Squeeze the juice of 1 lime over the shrimp. Add enough cold water to cover the shrimp, then add 1 tablespoon of vinegar. Mix everything well and let it sit for 2-3 minutes. Rinse the shrimp thoroughly with clean, cold water and drain well.
⏱️ 5 min
- 3
In a clean bowl, combine the cleaned shrimp with 2 tablespoons of green seasoning, 3 large minced garlic cloves, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a pinch of black pepper, and a pinch of salt. Mix thoroughly to ensure the shrimp is well coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 4
Mince 3 large garlic cloves. Finely chop 1 onion. Grate 1 tablespoon of ginger. Separate the white and green parts of 2 scallions and slice them. Julienne 1 small carrot.
⏱️ 10 min
- 5
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until the shrimp turns pink and is cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set it aside.
⏱️ 5 min
- 6
Add 1 tablespoon of butter and the remaining 1 tablespoon of oil to the same pan. Add the minced garlic, finely chopped onion, grated ginger, and the white parts of the sliced scallions. Sauté for 3-5 minutes until the aromatics are fragrant and the onion is translucent. Add the julienned carrot and 1/2 cup of frozen corn, green peas, and carrots (combined). Sauté for another 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 8 min
- 7
Add the cooled, cooked rice to the pan with the sautéed vegetables. Sprinkle 1/4 teaspoon of Chinese 5 spice and 1 teaspoon of bouillon powder over the rice. Pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Add 1 to 1 1/2 teaspoons of fried rice seasoning. Mix all ingredients thoroughly, breaking up any clumps of rice, until everything is well combined and coated with the sauces.
⏱️ 5 min
- 8
Return the cooked shrimp to the pan. Add the green parts of the sliced scallions. Gently mix to combine all ingredients. Taste the fried rice and add salt if needed, adjusting seasonings and sauces to your taste. For an optional touch, add a few drops of sesame oil at the end and mix.
⏱️ 2 min
- 9
Serve the Guyanese Shrimp Fried Rice hot, topped with 1/3 cup of finely shredded cabbage and sliced cucumber.
Kitchen Tools
Nutrition Facts (per serving)
Guyanese Shrimp Fried Rice
For the Fried Rice
- 1 1/2 cups long grain rice, washed
- 1/4 teaspoon Chinese 5 spice
- 1 teaspoon bouillon powder
- 1 tablespoon butter
- 2 tablespoons oil
- 3 garlic, large cloves, minced
- 1 onion, finely chopped
- 1 tablespoon ginger, grated
- 2 scallions, whites and greens separated, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fried rice seasoning, to 1 1/2 teaspoons
- 1/2 cup frozen corn, green peas, and carrots, combined
- 1 small carrot, julienned
- salt, to taste, if needed
- few drops sesame oil, optional
To Clean Shrimp
- 1 pound shrimp, peeled and deveined
- 1 lime
- cold water, as needed
- 1 tablespoon vinegar
To Marinate Shrimp
- 2 tablespoons green seasoning
- 3 garlic, large cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- pinch black pepper
- pinch salt
For Topping
- 1/3 cup cabbage, finely shredded
- cucumber, sliced
Instructions
- 1
Wash 1 1/2 cups of long grain rice thoroughly. Cook the rice according to package directions or in a rice cooker. Once cooked, spread the rice on a baking sheet or shallow dish and allow it to cool completely, preferably for at least 1 hour, or use day-old rice for best results.
⏱️ 60 min - 2
Place the 1 pound of peeled and deveined shrimp in a bowl. Squeeze the juice of 1 lime over the shrimp. Add enough cold water to cover the shrimp, then add 1 tablespoon of vinegar. Mix everything well and let it sit for 2-3 minutes. Rinse the shrimp thoroughly with clean, cold water and drain well.
⏱️ 5 min - 3
In a clean bowl, combine the cleaned shrimp with 2 tablespoons of green seasoning, 3 large minced garlic cloves, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a pinch of black pepper, and a pinch of salt. Mix thoroughly to ensure the shrimp is well coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 4
Mince 3 large garlic cloves. Finely chop 1 onion. Grate 1 tablespoon of ginger. Separate the white and green parts of 2 scallions and slice them. Julienne 1 small carrot.
⏱️ 10 min - 5
Heat 1 tablespoon of oil in a large wok or pan over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until the shrimp turns pink and is cooked through. Avoid overcrowding the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set it aside.
⏱️ 5 min - 6
Add 1 tablespoon of butter and the remaining 1 tablespoon of oil to the same pan. Add the minced garlic, finely chopped onion, grated ginger, and the white parts of the sliced scallions. Sauté for 3-5 minutes until the aromatics are fragrant and the onion is translucent. Add the julienned carrot and 1/2 cup of frozen corn, green peas, and carrots (combined). Sauté for another 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 8 min - 7
Add the cooled, cooked rice to the pan with the sautéed vegetables. Sprinkle 1/4 teaspoon of Chinese 5 spice and 1 teaspoon of bouillon powder over the rice. Pour in 2 tablespoons of soy sauce and 1 tablespoon of oyster sauce. Add 1 to 1 1/2 teaspoons of fried rice seasoning. Mix all ingredients thoroughly, breaking up any clumps of rice, until everything is well combined and coated with the sauces.
⏱️ 5 min - 8
Return the cooked shrimp to the pan. Add the green parts of the sliced scallions. Gently mix to combine all ingredients. Taste the fried rice and add salt if needed, adjusting seasonings and sauces to your taste. For an optional touch, add a few drops of sesame oil at the end and mix.
⏱️ 2 min - 9
Serve the Guyanese Shrimp Fried Rice hot, topped with 1/3 cup of finely shredded cabbage and sliced cucumber.