The key to good shrimp fried rice is doing more with less.
The high-output flame of a kitchen blowtorch imparts the distinctive smoky aroma and flavor of classic wok hei that is otherwise very difficult to achieve on a Western stovetop.
Iceberg lettuce provides a refreshing, crisp crunch, and picks up a good amount of that smoky torch hei aroma. What’s the best part about shrimp fried rice? Is it really the shrimp*? The rice? Or is it the whole package? Fluffy, smoke-tinged grains of rice, tender bites of perfectly cooked shrimp, and those little accents of vegetables, neither too much nor too little. Take the shrimp fried rice from your local Chinese place, for example : In the best cases, you don’t care what you’re eating—and that’s a great thing.
The earliest record of fried rice comes from the Sui Dynasty, roughly 1500 years ago. Historians believe that fried rice was a way to incorporate leftovers into the day’s cooking. As such, the ingredients weren’t necessarily first-rate or in mint condition: Days-old meat, sad looking vegetables, and other humble bits and bobs were standard.
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