Shrimp and Bok Choy Fried Rice: Quick & Delicious 15-Minute Meal
Whip Up a Flavorful Shrimp and Bok Choy Fried Rice in Minutes!
I’ve recently fallen in love with bok choy! Its crisp texture and wonderful flavor are truly captivating, and it’s often more affordable than other vegetables, making it a frequent star in my cooking. Today, I’m sharing a recipe for Shrimp and Bok Choy Fried Rice, made with delicious, in-season shrimp. This is a fantastic 15-minute meal using simple ingredients that will leave you satisfied. It’s a perfect one-bowl meal packed with fresh flavors.
Main Ingredients- 200g shrimp, peeled and deveined
- 6 heads of bok choy
- 1 stalk of green onion (scallion)
- 2 bowls of cooked rice
- 1/2 Tbsp minced garlic
- 1 chili pepper (optional, for a hint of spice)
- A pinch of shredded seaweed (gim)
Seasoning for Fried Rice- 2 pinches of salt
- 1 tsp sugar
- 1 Tbsp oyster sauce
- 1.5 Tbsp soy sauce
- 2 pinches of salt
- 1 tsp sugar
- 1 Tbsp oyster sauce
- 1.5 Tbsp soy sauce
Cooking Instructions
Step 1
First, separate the leaves from the stems of the bok choy. Wash them thoroughly under running water, paying special attention to the crevices between the leaves and stems to remove any dirt or debris.
Step 2
Finely chop the green onion. You don’t need to mince it completely; a fine chop will add a pleasant texture and aroma to the fried rice.
Step 3
If you enjoy a little heat, finely chop the chili pepper as well, similar in size to the green onion. (You can omit this or adjust the amount based on your spice preference.) Your basic ingredient preparation is now complete!
Step 4
Let’s start stir-frying! Heat a generous amount of cooking oil in a pan over medium-low heat. Add the minced garlic and chopped green onion.
Step 5
Gently sauté for about 3 minutes, stirring occasionally. This process infuses the oil with the fragrant aromas of garlic and green onion, creating a flavorful base for your fried rice. Be careful not to burn them.
Step 6
Once the garlic and green onion are fragrant, add the prepared shrimp to the pan. Stir-fry just until the shrimp turn slightly pink. Overcooking will make the shrimp tough and dry, so cook them just until they are no longer translucent. Increase the heat to medium at this stage.
Step 7
As soon as the shrimp begin to turn pink, immediately add the washed bok choy. Stir-fry for only about 30 seconds. The key to keeping bok choy crisp is to cook it very briefly without pre-blanching. It wilts quickly, so speed is essential from here on!
Step 8
After lightly stir-frying the bok choy, add the cooked rice to the pan. Stir and break up any clumps of rice, ensuring it’s well mixed with the shrimp and bok choy.
Step 9
Once the rice is incorporated, add the chopped chili pepper (if using) and stir-fry briefly.
Step 10
Now, season the fried rice. Add 2 pinches of salt and mix well. You can always add more salt later if needed, so it’s best to start with a little less.
Step 11
Push the fried rice to one side of the pan, creating an empty space.
Step 12
In the cleared space, add the oyster sauce and soy sauce. Turn the heat up to high and let the sauces bubble and become fragrant. We’ll maintain high heat until the end for a good ‘wok hei’ flavor.
Step 13
Once the sauces are bubbling vigorously, quickly mix them with the fried rice that was pushed aside. Stir-fry everything together rapidly to ensure the sauces coat the rice and ingredients evenly.
Step 14
Finally, add 1 teaspoon of sugar. This will balance the flavors and add a touch of sweetness.
Step 15
Continue to stir-fry on high heat for about 40 more seconds after adding the sugar. This final stir-fry helps meld the flavors and gives the fried rice a nice glossy finish.
Step 16
Finish by sprinkling a generous amount of shredded seaweed over the fried rice.
Step 17
Voila! Your delicious Shrimp and Bok Choy Fried Rice is ready. Enjoy this satisfying and flavorful one-bowl meal!
