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September 26, 2010

Long grain white rice (Recipe: shrimp, broccoli and scallion fried rice)

Shrimp, broccoli and scallion fried rice

A trivia question about long grain white rice:

Exactly how long is a grain of long grain rice? That sounds like a trick question, but it's not. A grain is seven to nine millimeters in length, and four to five times as long as it is wide. It's the length-to-width ratio that gives long grain rice its name. When cooked, long grain rice is fluffier and the grains stay more separate than short- or medium-grain rices, which makes it the perfect choice for stir-fries, soups and casseroles. Though first cultivated in India, some of the best long grain rice is grown in the southern United States.

Cooking or baking?
Cooking, in both savory and sweet dishes.

Storage:
Remove rice from its original packaging and store in an airtight container in the pantry. It will keep indefinitely.

Pantry ingredients in this recipe:
Long grain white rice (more facts and ingredient photos)
Sesame oil
Shao hsing wine
Reduced-sodium soy sauce
Oyster sauce


Shrimpbroccoliscallionfriedrice1

Shrimp, broccoli and scallion fried rice

Not just for garnish, scallions play an important role in this quick-and-easy main course fried rice. The recipe calls for cold cooked rice, so you need to plan at least a few hours ahead. *Whenever you make a batch of rice, make extra and keep it in the refrigerator (for up to a few days), or buy steamed rice from a restaurant and let it cool for a few hours. Serves 2 as a main dish.

Ingredients

2 tsp peanut or canola oil
6 scallions, white and green parts, sliced thinly on the diagonal
2 cups broccoli florets, cut into thin pieces
1/2 lb shrimp, 31-40 size
2 cups cold cooked long grain white rice*
2 tsp sesame oil
2 tsp shao hsing wine
2 Tbsp soy sauce
2 Tbsp oyster sauce

Directions

In a wok or large nonstick frying pan, heat the oil over medium-high heat. Add the scallions and broccoli, and cook, stirring almost constantly, for 2 minutes or until broccoli has just begun to brown. Add the shrimp, and stir-fry for 1 minute. Then add the rice; continue stirring and breaking up any clumps, for 1 minute. Pour in the sesame oil, shao hsing wine, soy sauce and oyster sauce, and stir until everything is well combined. Serve hot.

[Printer-friendly recipe.]


More recipes in The Perfect Pantry:
Chicken and shrimp jambalaya
Golden festival rice
Chicken or turkey fried rice
Nasi goreng
Moros y cristianos

Other recipes that use long grain white rice:
Spanish rice, from Simply Recipes
Classic rice pilaf, from Vanilla Latte
Rice with Coca-Cola, from My Colombian Recipes
Mujadarra (Middle Eastern lentils and rice with caramelized onions), from Kalyn's Kitchen
Horchata, from Life Begins at 30

Comments

I read somewhere that there of hundreds of varieties of rice grown in the world. What we find in our part of the world is just a very small portion.

So who knew that all rice was not created equal? Can you picture some guy in a dark room somewhere, measuring every grain of rice?

It seems wrong that I am craving this at 8:34am, but I am. Looks delicious, Lydia!

Being Cajun - married to a Colombian - rice makes a regular apperance on our table - like almost every night. In Colombia - it IS served EVERY day at my mother-in-law's home - even on days she serves pasta! My preferance is long grain.

Oh it look so good! I'm Drooling...

This rice look yummy, I love your recipe, This one will save it in my favorite recipes.

Have a wonderful week :)

Great information and that recipe looks like a
must try for me. Thanks for sharing!

Yay! another excuse to use my new rice cooker!! I shall cook some tonight in preparation this dinner tomorrow!

I saw this yummy recipe on Tastespotting, and made it for dinner last night. Very tasty, and perfect for two people.

I added green olives to this recipe and WOW...Love it without, also. Thanks for the post.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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