Chicken and Shrimp Fried Rice


For the rice:
  • 1 lb. medium shrimp, peeled and deveined, with tail on
  • 1/4 c. whole milk
  • 1 large egg
  • 1 c. all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 tsp. paprika
  • Pinch cayenne pepper
  • 1/2 c. canola oil
  • Lemon wedges, for serving
  • 1/3 c. mayonnaise
  • 1 tbsp. milk (or water)
  • Freshly ground black pepper
  1. Preheat oven to 250°. In a wide shallow bowl, whisk together flour, paprika, and cayenne pepper. Season with salt and pepper. In another shallow bowl, whisk together milk and egg. Season with salt and pepper.
  2. Season shrimp with salt and pepper. Dredge each shrimp in flour, then dredge in egg; allow excess to drip off, then dredge in flour again. 
  3. In a large cast iron skillet over medium-high heat, heat oil. Working in batches, cook shrimp, turning once, until golden, about 1 to 2 minutes per side. Transfer to a baking sheet, season with salt, and place in oven to keep warm. Repeat with remaining shrimp. 
  4. In a small bowl, whisk together mayonnaise and milk. Season with salt and a generous amount of coarsely ground black pepper.
This article and recipe adapted from site

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