Easy Shrimp Fried Rice in 20 Minutes

Let me know in the comments your thoughts on how I like to make Fried Rice! I cooked outside using my @RTAOutdoorLiving Kitchen with @CoyoteOutdoor Griddle and my flavor profile focused on @BaconUpBaconGrease

Yamas Soy Sauce: https://amzn.to/3Ux0hfs
Scraper: https://amzn.to/40xR1LF
Spatula: https://amzn.to/3H1BxJf
Where I get all my meat & seafood: https://goodlifeproteins.com/discount/CHEFTIM

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Pellets I used:
Knottywood Pellets: https://amzn.to/4mckS5r
Smokin Pecan Pellets: https://smokinpecan.com/cookitwithtim

Griddle Cleaning Tools
6” scraper https://amzn.to/4jbQkyQ
2” scraper https://amzn.to/4j77ePh
Griddle Grill Brick https://amzn.to/427ZrKW
Sand Paper 180 Grit https://amzn.to/4ltI0fn
Silicone Griddle Protective Mat https://amzn.to/4ltiLtu

Grills I use and own:
Weber Kamado Grill https://amzn.to/4iLoxEJ
Traeger Grills – Timberline XL & Woodridge Pro
https://traeger.uym8.net/55AJmo

Blaze Grill LTE PRO
https://bbqguyscreator.sjv.io/Z6m90g
Coyote Pellet Grill 36” and Flattop Griddle 26”
https://bbqguyscreator.sjv.io/Z6m90g

Smoking Supplies
Butcher Paper to wrap brisket https://amzn.to/4iqaVhO
All Purpose Scissors https://amzn.to/3Ewem8y
Drip-ez Blanket and Tub
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Pro Series Steak Ager
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Kitchen Tools and Must Have’s
Nutribullet ALL In ONE: https://amzn.to/3FKDUz4
Hexclad: https://hexclad.com/CHEFTIM
Staub Baking Dish: https://amzn.to/43HhngE
Nutribullet ALL In ONE: https://amzn.to/3FKDUz4
Hexclad: https://hexclad.com/CHEFTIM
Staub Baking Dish: https://amzn.to/43HhngE

Does bacon grease belong on shrimp fried rice? That’s what we’re going to make today is a really good tasty shrimp fried rice. Let’s go ahead and get right to it. There are so many different variations and ways that people make fried rice. However, this is pretty much the way that I like to make shrimp fried rice. So, you can take that for whatever it is, but let’s get to the ingredients and then we’re going to walk you through the entire cook. I have day old rice and I am actually using sushi rice. Why? Because I like how small it is instead of the long grain. And we’ll get to that in just a second. We’ve got shrimp, eggs, and we’re going to use bacon up for our oil. Uh just cuz I like the flavor that it’s going to add. We’ve got toasted sesame seeds, scallions at the end, some minced garlic that I minced myself, onions, sesame oil, soy sauce, some peas, and butter. If you’ve never seen my space, this is a kitchen that I had designed and created by RTA. And it’s got Coyote appliances. We’ve got a pellet grill, flat top griddle is what we’re going to be using over there. And my main cooking island right here. This came from RTA. And I love my other long island over there. It is long. It houses my pellet grill and the griddle. Now, let’s get started to the rice part. So, I’ve got day old rice. I’m using sushi rice. I just like the texture of it. So, we’re going to go ahead and dump it in our bowl. And one of the important things whenever you’re making fried rice, it’s important to break up the rice just because you want it to cook evenly and the lumps just make it a little bit more of a challenge whenever you’re making fried rice. So, let’s go ahead and break all this up. [Music] Let’s get our grill turned on and we’re going to go medium heat. The red lets you know that there’s actually propane flowing. That’s what that is. We’re going to go medium. We’re going to start with some bacon up bacon grease instead of regular grease like I said in the beginning. So, we’re going to lay down a big healthy slab right there. And I’m going to put our onion there. Is there a reason you’re putting it on one side? Well, the reason that I’m putting this on the right side is because I want to make sure that I cook these almost 80 to 90% of the way before I mix them with the rice. Now, let’s get a little bit more bacon up. We’re going to go right here in the center. I know my griddle’s a little uneven. We’re going to throw that rice right on top of the bacon grease. So, I’ve got all the rice down and I’ve got the bacon up under it cooking. And so, what I like to do is just use my spatula and just kind of flatten out the rice. And from here, it’s just a matter of time because what I like to do whenever I’m making fried rice, I like to let it develop a crust on this side. And then that takes about 3 to 4 minutes to get a nice crust on it. And then I’m going to come in here and then we’re going to flip it and get let the other side get a crust. Then we’re going to start building the fried rice together. It’s been 4 minutes. So what I’m going to do is just flip the rice. See how that nice golden brown color has developed? I know I’m losing some in the the drain down there. All right. So, I’m just going to let that sit for about another 3 to 4 minutes. We’re about 7 to 8 minutes in. And you can see right here, I’ve got a nice little golden brown crust on my fried rice. It’s crispy when you bite into it. That’s what I like about it. Now, let’s get to the rest. The next step I like to do is just start go ahead and breaking up all of the rice. Kind of fold it in just like this. So, we can start flavoring our rice. Let’s take those onions. We’re going to fold those onions in so that we could add flavor to the fried rice. And I love this little handy dandy uh it’s basically like a paint scraper. And I got this from Home Depot. I’ll have that link down below if you want to grab one of those as well as my restaurant quality spatula. All right. And just go ahead and mix this together just like that to incorporate all the onions. The next step is I’m going to build like a little well just like that cuz in a minute we’re going to add our eggs there. All right, let’s grab a little bit more bacon grease. Throw our peas on there. And we’re just going to let those cook for just a couple of minutes. Take just a little bit more bacon grease. I’m going to go right there in the center. Take a healthy portion of garlic. Another little portion of ginger. All right, we’re going to spread that out. Oh, quick hurry turning. Add your eggs. Basically, you can scramble the eggs, ginger, and garlic together. So, those eggs are almost done. You can see it’s incorporated, infused with ginger and garlic. So, what I’m going to do is I’m going to go ahead and fold it all together. [Music] Next step, we’re going to take those peas and just go ahead and slide them over. Incorporate those into the fried rice. Take a generous portion of butter. Going to go right here on the griddle. Going to go down with our shrimp. Then we’re going to take some allpurpose seasoning. It’s called shake that from the flat top king. And we’re just going to season our shrimp. And then we’re going to season the rice. Thanks, Flat Top. He’s the man. Our shrimp are about cooked almost all the way. Okay. So, what I’m going to do is go ahead and just incorporate them into the fried rice. Just going to mix this around a little bit. Make sure I got everything incorporated. Now, we got three final things to do in order to add flavor to our rice. The first thing I’m going to do is I’m going to add some soy sauce. I’m going to add sesame oil. Now, some of you might think I’m really weird because I’m going to put I would say a very generous portion of sesame oil. So, actually, this actually comes directly from South Korea. Some friends that I’ve come to know in the last two years. Uh, it’s called Hyum is the is the company. I can direct you to them if you want to. It’s just a really high-grade quality of sesame oil. So, let’s go ahead and start with our soy sauce. Uh, my favorite brand, Yamasa Soy sauce. It is owned and operated by Kikman. It is out of Japan. I like to get that dark brown color. on my fried rice. So, it’s going to take a lot of soy sauce. Generous portion of sesame oil. The way I like it, you don’t have to make it that way. I realize some of you may in the comments say, “Hey, man, that’s a crap ton of sesame oil.” Well, that’s what I like. All right, so let’s just go ahead and incorporate that. So, that we mix the sesame oil, the soy sauce, incorporate it all together. So, what I’m going to do now, I’ve turned my grill down to low heat, and we’re just going to move this around. Basically, I do need a bigger griddle. This thing is is really tiny for me. For me, cuz it allows me to distribute that sesame oil and the soy sauce more effectively. All right. Okay. Last step is I’m going to take a generous portion of butter. I’m going to put it right there. I’m going to let that melt and we’re going to incorporate that into the fried rice. True time is actually 35 minutes. I could actually do this in under 20 minutes, but we are filming this process. I turned my grill off about 3 to 4 minutes ago so that we can get a little bit of a crust just to let the fried rice sit here. And so here is really what I like. It’s a really a dark golden brown color. Added just a tad bit more soy sauce and that butter. It just really brings all of the flavors together. So let’s go ahead and get this plated. I don’t know about y’all, but that looks really delicious. Well, hopefully Aaron, this will be something you get to eat very shortly. I surely will. Last step, really, really, really simple. Adds a little bit of flavor to the dish. We’re going to take some just some scallions. It’s going to add a little bit of pop of color and a subtle onion flavor. You could also do chives. All right, we’re just going to take those scallions just a little bit right on top. And then these are toasted sesame seeds. Unlike just regular sesame seeds, I like toasted because you get a little bit of that nuttier toasted flavor. Yeah, buddy. Let’s go. Ready to eat. So, here it is. Shrimp fried rice seasoned heavily with bacon up bacon grease infused in it instead of using regular like cooking oil in terms of veggie oil or avocado oil. Nothing left to do here but see what that bacon up bacon grease did to the flavor. So, let’s go ahead and get a just a generous bite of I don’t know the shrimp, the egg, all those ingredients. Consensus is it’s really hard to mess up fried rice. What I love about my fried rice is I get the crispy bites of that rice. Literally, I’m kind of crunchy on it. And that’s what I said in the beginning. I get a crust on the top side and the bottom side before I start incorporating all the ingredients. And I think that’s what I love about my fried rice. Is it the right way? I don’t know. Is it the wrong way? I don’t know. It’s the way I like it. So, it’s beautiful. We’re going to go ahead. Let’s get Aaron, my amazing assistant here. The perfect bite. At least see. Let’s see what she thinks. Her perspective. Mhm. I really didn’t get a strong bacon flavor, Erin. I’m I’m not going to lie. I did not get a strong bacon flavor. It’s there. It’s almost subtle. Yeah. No, it is. It’s good, though. It doesn’t take away from like the shrimp and the soy. No, not at all. I mean, I’m here. Let’s get a Oh, that shrimp’s good. It’s that American shrimp. Come from Good Life Brands. Uh, it’s a certified Pedmont or not certified Pedmont. It’s Good Life Brands. That’s where it came from. Look at that. That’s full of big flavor. So, that’s it. Please don’t forget to like this video, make a comment, and hit that bell so that you can get notified whenever I have new content. I certainly would appreciate that notification button being turned on so that you get notified of my latest videos. I publish every s Saturday here on YouTube, the long form. Of course, I post lots of shorts all week long. Thanks for watching.