Shrimp fried rice Griddle recipe

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu offers a plant-based protein alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often more affordable and gluten-free.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is cost-effective and has a neutral flavor.

egg

🥗Healthier: flax egg

💰Cheaper: egg substitute

Flax egg is a vegan alternative.

Set the griddle to low heat and let it warm up to around 459-489 degrees Fahrenheit.

Add oil to the griddle, ensuring it stays in place due to the slant.

Spread onions on the griddle and season with steak seasoning.

Add bell peppers, celery, and carrots to the griddle, allowing them to sweat down.

Add jarred minced garlic and more seasoning to the vegetables.

Turn the griddle up to maximum heat to increase cooking temperature.

Add broccoli (including stalks) to the mixture and add a little water to steam it.

Press the vegetables down into the griddle to ensure good contact and caramelization.

Pile the vegetables to keep them steaming while they cook.

Spread the vegetables out after a few minutes of cooking to allow even heating.

Add black garlic smoked soy sauce to the vegetables and let them cook for another minute or two.

Transfer the cooked vegetables to a bowl to keep them warm and steaming.

Add more oil to the griddle and crack in three eggs, scrambling them with seasoning and a bit of soy sauce.

Once scrambled, transfer the eggs to the bowl with the vegetables.

Add more oil to the griddle and then add the cooked rice, pressing it down and adding soy sauce and seasoning.

Fold the scrambled eggs back into the rice once it is heated and popping.

Add oil to the griddle and place the shrimp on it, seasoning with soy sauce.

Once shrimp is halfway cooked, move it to the side and add some of the cooked vegetables and rice.

Pour hoisin sauce over the mixture and stir everything together, ensuring it is well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens