Jerry Jerry Shrimp Fried Rice
I love the ease of a fabulous stir-fried rice. You can use whatever’s in season, or simply whatever you have on hand. And you’ll definitely want to have @tessemaes new sauce on hand! Tessemaes has partnered with Jerry Garcia’s family—yes, Jerry Garcia of The Grateful Dead–and created Cosmic Jerry Sauce as a tribute to Jerry. We are excited to be part of the launch and have created a delicious stir-fried rice dish to celebrate.
Here’s a favorite hack: start with cold rice. It’s such a spectacular hack, because you can make it the day before, and not only that, but cold rice actually makes your stir-fry so much better, because the grains of rice will more firm. Use onions, matchstick carrots, green onions, and finish with a handful of snow peas. And I’ve said this before about shrimp: sauté and remember not to overcook. After you flip and slightly brown, deglaze with a bit of chicken stock and a few tablespoons of the Tessemae’s Cosmic Jerry sauce, and you’ve got Jerry Jerry Stir-fried Rice…and you know I wanted to call it Teri Teri Sauce, but that didn’t seem right. It’s a sauce, dip, glaze…everything…and we love it. It’s my favorite! Just roll a bit in your pan after you sauté, and it’s magic.
Truly, this dish is pretty much off the hook. There are so many options. It is really lovely with celery, green beans, and green peppers. Use a splash of my Stir-fry Infuser Magic Elixir–make enough for today, then use it all week.
For meal prepping, here’s a tip: do enough rice for the week. It’s great to be able to pull it out of the fridge and whip together a last-minute easy weeknight meal. One of my favorite Magic Elixirs to have around is the Stir-fry Infuser. Perfect to pull together a last-minute stir-fry or to pour on top of stir-fried vegetable when they need a little flavor enhancer. How deliciously efficient is that?Print
4 – 5 cups cooked cold rice
8½ tablespoons extra virgin olive oil, divided
1¼ pounds shrimp, cleaned and deveined
3 cups finely julienned carrots
¾ cup thinly sliced scallions, plus more for garnish
2 cups snow peas, strings removed and cut diagonally
¾ cup chopped yellow onion
2 tablespoons chopped garlic
¼ cup Stir Fry Infuser (see below)
¼ cup chicken broth
¼ cup Tessemae’s Jerry Sauce
Black sesame seeds, optional for garnish
For the Stir Fry Infuser:
9 tablespoons coconut aminos
6 tablespoons rice wine vinegar
1 tablespoon hot sauce
Juice from 3 tablespoons of grated fresh ginger
1 teaspoon minced garlic
Make the rice per instructions on the box. Set aside. Can be done ahead.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add eggs to make a scrambled egg. Set aside.
In the same pan, heat 1½ tablespoons olive oil over medium high heat. Add the onions and cook, stirring, until translucent, about 1 minute. Add the garlic and cook for 30 – 50 seconds, making sure not to burn the garlic. Remove and transfer to a large bowl.
In the same pan, add 2 tablespoons olive oil and the carrots. Cook until caramelized, about 5 – 7 minutes. Transfer to the large bowl with the onions and garlic. Set aside.
In the same pan, add 2 tablespoons olive oil and the rice. Cook until crispy, about 3 minutes. Add the Stir Fry Infuser and mix to coat all the rice. Add the onion, garlic, carrots and scrambled egg mixture. Then add the scallions and snow peas. Stir to combine all ingredients. Remove from heat and set aside.
In a large saucepan over medium high, heat 2 tablespoons olive oil. Add the shrimp to the pan in a single layer and cook until done, about 3 minutes a side. Add the chicken broth to the pan and deglaze. Add the Tessemae’s Jerry Sauce and stir to coat the shrimp thoroughly.
Using a beautiful platter, serve the shrimp on top of the fried rice. Garnish with scallions and black sesame seeds.
Make the Stir Fry Infuser:
Place all ingredients in a bowl and stir to combine well. Use immediately or refrigerate in an airtight container.
Keywords: weeknight dinner, shrimp fried rice recipe