Pomelo Fried Rice
This easy and special pomelo fried rice recipe only takes 20 minutes to make. The juicy pomelo flesh adds a refreshing citrus fragrance to the savory fried rice. Feel free to substitute the shrimp with any type of your favorite protein.
Equipment
- Nonstick frying pan or wok
Ingredients
- 2 cups cooked rice (Ideally use frozen or refrigerated rice.)
- 3 tbsps light soy sauce (Mix 2 tbsps with rice, add 1 tbsp to frying pan)
- 1 tsp sesame oil (or lard)
- 3 eggs (Large)
- 8 shrimps (Frozen or fresh; can be substituted with chicken, beef, or tofu)
- 1 cup frozen vegetables (I used carrots, corn and peas. No need to thaw.)
- 2 tbsp vegetable oil (1 tbsp for frying eggs, 1 tbsp for frying other ingredients)
- 1 tbsp oyster sauce
- ½ tbsp sugar
- ¼ tsp Szechuan pepper powder (You can also use white pepper or black pepper instead.)
- ¼ tsp salt (or to your taste)
- ½ cup pomelo flesh (Or grapefruit flesh)
- 1 green onion (Chopped, optional)
Instructions
- Submerge 8 large frozen shrimp in a large bowl of cold water until fully thawed, drain and pat dry with kitchen paper. (Skip this step if you are using fresh shrimp.) Cut each shrimp into 3 pieces. Set aside.
- Crack 3 large eggs in a bow, whisk until well combined. Chop 1 green onion. Peel a pomelo, get about ½ cup of pomelo flesh.
- Place 2 cups of cold cooked rice in a bowl, place an ice cube on top of the rice, cover with a piece of parchment paper. Microwave on power 100% for 1 minute if it's refrigerated rice, for 2 minutes if it's frozen rice.
- Remove the parchment paper and the ice cube. Loosen the rice grains with your hands. Add 2 tbsps of light soy sauce and 1 tsp of sesame oil (*note it's tsp here, not tbsp) to the rice, mix with your hands until well combined.
- Heat up a nonstick frying pan/wok over high heat for 2 minutes, add 1 tbsp of vegetable oil to the pan, heat up the oil for 30 seconds. Pour the eggs to the pan, quickly stir-fry for about 30 seconds until the eggs are just set. Transfer fried eggs to a bowl.
- No need wash or wipe the pan, add 1 tbsp of vegetable oil to the pan. Add the shrimp to stir fry over medium high heat for 1 minute, add the frozen vegetables to stir fry over medium high heat for 2 minute.
- Add the rice to the pan, stir fry over medium high heat for 2 minute.
- Add fried eggs, 1 tbsp of soy sauce, 1 tbsp of oyster sauce, ½ tbsp of sugar, ¼ tsp of Szechuan pepper powder, and ¼ tsp of salt (gradually add to your taste), stir fry over medium high heat for 2 minute until all the ingredients are evenly heated and well combined.
- Turn off the heat, add ½ cup of pomelo flesh and chopped green onion to the fried rice. Stir to combine, then quickly transfer to a serving plate (pomelo flesh will taste bitter if it's heated for too long).
- Serve hot. To store: keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat with the ice cube parchment microwave method that I have just used above.