Skillet Fried Rice with Yum Yum-Popcorn Shrimp

Skillet Fried Rice with Yum Yum-Popcorn Shrimp | 0 Comments
From Crispy Shrimp Fried Rice, Aired on Mon 7/25
Chef Jeff Henderson, New Orleans, Seafood, Shrimp, fried rice


1. In a small bowl, whisk together soy sauce, sesame oil, fresh ginger and white pepper; set aside.

2. Heat olive oil in a large cast iron skillet over medium high heat. Add garlic and onions to skillet and cook, stirring often, until onions have become soft and fragrant, about 3-4 minutes. Stir in carrots, corn and okra. Cook stirring constantly until vegetables are tender, about 3-4 minutes. Stir in rice, green onions, soy sauce mixture, and chicken stock. Cook stirring constantly until heated through, about 2-5 minutes.

3. In a separate non-stick pan over medium heat, add olive oil and eggs. Scramble eggs until cook through. Fold into fried rice and mix well.

4. In a cast iron skillet, add canola oil ½ inch deep. Bring temperature of oil to 350 degrees. In a dredge pan add flour, cornmeal, salt, and ground black pepper. Mix thoroughly; set aside.

5. In medium bowl, add shrimp, Yum-Yum sauce, soy sauce, and ginger; mix well. With a slotted spoon, add shrimp to flour mixture to coat. Drop shrimp in hot oil. 

6. Cook shrimp until crispy about 3-4 minutes. Using a slotted spoon remove shrimp from skillet and place on a paper towel-line plate. Drain excess oil and spoon popcorn fried shrimp atop fried rice.  Drizzle Yum-Yum sauce over dish and garnish with black sesame seeds and scallions.



  • 3 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • ½ tbsp. fresh ginger, grated
  • ½ tsp. white pepper
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 carrots, peeled and small diced
  • ½ c. fresh corn
  • ½ c. fresh okra
  • 2 c. ready cooked brown rice
  • 2 green onions, finely chopped
  • 1/3 c. chicken stock
  • 2 tbsp. olive oil
  • 2 eggs, whisked
  • ½ c. all purpose flour
  • ½ c. fine cornmeal
  • 1 tbsp. Kosher salt
  • 1 tbsp. freshly ground black pepper
  • 1 lb. large shrimp, peeled, tail removed, cut into popcorn size
  • 1 c. original Terry Ho’s Yum-Yum Japanese sauce
  • 1 tbsp. soy sauce
  • ½ tbsp. fresh ginger, grated
  • 2 tsp. black sesame seeds (garnish)
  • 1 scallion, chopped (garnish)

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