Pow Pow Shrimp Fried Rice
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Lane’s Pow Pow Marinade
Lane’s Q-NAMI Rub
1 pound of medium peeled and deveined shrimp
4 cups of cooked and chilled white rice(preferably chilled overnight)
1 medium to large white onion, sliced
1 head of green or Napa cabbage, chopped
1 16oz bag of frozen carrots and peas
2 eggs, beaten
2 fresh jalapenos, sliced thin(optional)
Marinade shrimp in ½ cup of Pow Pow marinade for at least 30 minutes, up to 2 hours.
Over high heat with an oiled griddle/pan. Sear shrimp for 1-2 minutes per side until mostly cooked through, season to taste with Q-NAMI.
Move shrimp aside, add a few drops of sesame oil(it’s very strong, so a little goes a long way), and begin searing the cabbage, onion, and jalapeno until softened and lightly browned, season with more Q-NAMI or just salt and pepper.
Move veggies aside and throw on the rice, add another ½ cup of Pow Pow marinade to the rice and mix thoroughly.
Make a small opening in the rice and drop two beaten eggs and stir until the eggs are scrambled and mostly cooked.
Mix everything on the griddle and cook for another 1-2 minutes until the shrimp are fully cooked and some of the rice has been toasted and crispy.
- Scale this recipe up or down depending on how many people you are feeding, this amount will feed 4-6 easily.
- You can cook this on a large griddle(like a Blackstone), a large griddle pan over a grill, or in a large frying pan.
- Garnish with scallion and some Sriracha sauce if you like a little extra spice.