Caribbean Pepper Shrimp Fried Rice

Steps

Tap a timecode to jump to roughly that moment in the video.

1. 1
   Wash the peeled and deveined shrimp with lemon juice and water, then drain.
   ≈0:23
2. 2
   Place the shrimp in a bowl and season with a bit of salt, tamari (or light soy sauce) and black pepper.
   ≈0:46
3. 3
   Add cornstarch to the shrimp and mix well until all shrimp are evenly coated, which will help create a crust on the exterior.
   ≈1:14
4. 4
   Heat vegetable oil in a wok or frying pan and cook the shrimp in batches for about one minute until cooked through but not overcooked, then set aside.
   ≈2:09
5. 5
   Retain about 1.5 tablespoons of oil in the wok over medium-low heat. Add onions and garlic, cooking until slightly golden to infuse the oil with flavor.
   ≈2:41
6. 6
   Add the bell pepper and stir. Then add the fresh hot pepper (fatali, Scotch bonnet, or habanero depending on heat preference) and ensure the kitchen is well-ventilated.
   ≈3:14
7. 7
   Add a bit of sesame oil for additional flavor. Once the onions and garlic have golden edges, add the cooked shrimp back into the wok and mix.
   ≈4:18
8. 8
   Push the shrimp to the side of the wok, then add the chilled pre-cooked rice. Cold rice is essential for achieving the desired texture and separated grains.
   ≈5:29
9. 9
   Add mushroom-flavored soy sauce and oyster sauce (or hoisin sauce if needed) and toss everything together. The rice was cooked in salted water and the soy sauces provide sufficient saltiness.
   ≈5:58
10. 10
    Remove from heat and allow residual heat to finish cooking everything together evenly. Finish with fresh chives and parsley for a bright, fresh herb flavor.
    ≈7:30