Delta Bay Shrimp Wings Plate (Print Version)
Sautéed shrimp, crispy wings, egg roll, and fried rice blend for a satisfying, flavorful meal with fresh green onions and chili sauce.
# What You'll Need:
→ Seafood
01 -
1 pound large shrimp, peeled and deveined
→ Rice and Vegetables
02 -
4 cups cooked white rice, preferably day-old
03 -
1 cup mixed diced vegetables (carrots, peas, corn), fresh or frozen
04 -
2 large eggs, lightly beaten
05 -
1/2 cup green onions, sliced
→ Sauces and Seasonings
06 -
2 tablespoons soy sauce, reduced sodium preferred
07 -
1 tablespoon oyster sauce
08 -
Freshly ground black pepper, to taste
→ Protein Sides
09 -
6 seasoned, fried chicken wings
10 -
1 golden fried egg roll
→ Cooking Oils and Condiments
11 -
2 tablespoons vegetable oil
12 -
Sweet chili sauce, for dipping
# Steps to Follow:
01 -
Pat the shrimp dry. Have the fried chicken wings and egg roll ready for serving.
02 -
Heat vegetable oil in a large skillet or wok over medium-high heat until hot. Add shrimp, season with black pepper, and sauté for about 3 minutes until pink and curled. Remove from pan and set aside.
03 -
In the same pan, pour in the beaten eggs. Allow them to set for a few seconds, then gently push the eggs from the edges toward the center using low to medium heat until soft but not fully cooked. Remove from pan.
04 -
Add mixed diced vegetables to the pan over medium-high heat. Stir fry for 2 minutes until brightened in color but still slightly crisp.
05 -
Add the day-old rice to the vegetables, breaking apart any clumps. Drizzle soy sauce and oyster sauce evenly over the rice. Toss to coat each grain and stir-fry until heated through and fragrant.
06 -
Gently fold the cooked shrimp and sliced green onions into the rice mixture. Cook for an additional minute to warm the shrimp and blend flavors.
07 -
Transfer the fried rice to a serving plate. Arrange the crispy chicken wings and golden egg roll alongside. Garnish with extra green onions and serve sweet chili sauce on the side for dipping.
# Additional Notes:
01 -
Use day-old rice to maintain a fluffy texture and prevent clumping. Dry shrimp thoroughly before cooking for optimal browning.
02 -
Store leftover components separately in the refrigerator for up to three days to maintain crispness.