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This recipe, demonstrated by Chef Taka Sakaeda, unveils the professional techniques for creating perfectly textured and flavorful shrimp fried rice at home. The key lies in properly preparing day-old rice and using a high-heat, multi-stage cooking process in a wok to ensure every grain is perfectly fried, not steamed.
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Dry leftover rice on a tray in the fridge overnight, then separate the grains by hand. → Prep ingredients: slice scallions, dice onion, and beat eggs. → In a very hot wok, cook ingredients in stages: first scramble eggs, then par-cook shrimp, and set both aside. → Sauté onions, then fry the rice at high heat until it starts popping. → Re-add eggs and shrimp, season with soy sauce and pepper, and finish by tossing in the fresh scallions.
Dry leftover rice on a tray in the fridge overnight, then separate the grains by hand. → Prep ingredients: slice scallions, dice onion, and beat eggs. → In a very hot wok, cook ingredients in stages: first scramble eggs, then par-cook shrimp, and set both aside. → Sauté onions, then fry the rice at high heat until it starts popping. → Re-add eggs and shrimp, season with soy sauce and pepper, and finish by tossing in the fresh scallions.
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Using day-old, dehydrated rice is the most important secret to prevent mushy fried rice and ensure each grain is separate.
Cook all ingredients in stages to keep the wok temperature as high as possible. This ensures the rice fries rather than steams.
Let the dried rice come to room temperature before adding it to the wok to avoid a sudden drop in heat.
Pour soy sauce around the hot edges of the wok instead of directly onto the rice. This caramelizes the sauce and creates a wonderful aroma.
Avoid using ingredients with high water content, as they will release steam and make the rice soggy.
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