Chef’s Note

“Shrimp fried rice that you don’t need a fork for!”




12 cups




  • nonstick cooking spray
  • 2 tablespoonscanola oil
  • 1 smallred onion, diced small
  • 1 mediumred bell pepper, diced small
  • 1 cup finely chopped carrot
  • 1 cupfrozen peas, thawed
  • 1 cupbean sprouts
  • 3 12 cups cooked medium grain rice, cooled
  • 3 tablespoons sliced scallions, plus more for garnish
  • 12 lblarge shrimp, cut into 1-inch pieces, plus 12 whole
  • 2 tablespoonssoy sauce, plus more for drizzling
  • 2 teaspoonssesame oil
  • 2 eggs, beaten
  • 14 cupall-purpose flour
  • kosher salt
  • red pepper flakes
  • Directions

  • Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with nonstick cooking spray.
  • Heat oil in a large skillet or wok over medium high heat. Add onions, peppers and carrots and cook, stirring occasionally, until softened and slightly charred, about 3-5 minutes. Stir in the peas and bean sprouts and cook another 2 minutes. Transfer to a large bowl and stir in the rice, 3 tablespoons scallions, 1/2 pound pieces of shrimp, soy sauce, sesame oil, eggs, flour, salt and pinch red pepper flakes.
  • Spoon the rice mixture into the wells of the muffin tin, filling to the top and pressing gently with the back of a spoon. Top each with a large shrimp and reason shrimp with salt and a pinch chili flakes. Transfer to the oven and bake for 20-24 minutes until sides of the cups are golden and the shrimp is cooked through.
  • Wait 5 minutes before removing cups and top with sliced scallions and serve with a side of soy sauce for drizzling.
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