Table of Contents
Origins in a Wok: Choy and its Vibrant Gulf Shrimp Fried Rice
Imagine the vibrant and eclectic culinary scene of Nashville, a city that embraces both its musical roots and a growing appreciation for globally-inspired flavors. The story of Choy in Nashville tells a tale of a restaurant where the fresh, vibrant flavors of Southeast Asian cuisine are celebrated with a modern and artful approach.
Choy isn’t just a restaurant; it’s a celebration of the diverse culinary landscape of Southeast Asia, a place where aromatic spices and fresh ingredients come together in harmonious and exciting ways. The name “Choy” itself, often referring to vegetables and fresh produce in various Southeast Asian languages, hints at the restaurant’s focus on vibrant, plant-forward dishes alongside flavorful proteins. The ambiance is stylish and contemporary, reflecting the fresh and modern interpretation of classic flavors.
During my visit to Choy, I had the distinct pleasure of experiencing their Gulf Shrimp Fried Rice, a dish that perfectly embodies Choy’s approach. It wasn’t just a simple fried rice; it was a thoughtful and flavorful creation. The fresh Gulf shrimp, perfectly cooked, mingled with fragrant rice and a medley of vibrant vegetables, all tied together with a nuanced sauce that spoke of authentic Southeast Asian flavors with a contemporary twist. The dish was a testament to the restaurant’s commitment to using high-quality ingredients and creative techniques.
Savoring that Gulf Shrimp Fried Rice at Choy, I understood that Choy is more than just a place to eat; it’s a place to experience the art of Southeast Asian cuisine in a modern and exciting way. It’s about respecting the traditions of the region while embracing innovation and presenting dishes that are both familiar and surprisingly new. Choy’s origin likely lies in the vision of its creators to establish a restaurant that brings a fresh, contemporary perspective to the diverse and delicious flavors of Southeast Asia to Nashville, a city that appreciates culinary artistry and bold flavors. It stands as a testament to the enduring appeal of these vibrant cuisines and their ability to create memorable dining experiences.
If you’re looking for a taste of fresh, artfully presented Southeast Asian cuisine in a stylish and inviting setting in Nashville, Choy is a destination that should be at the top of your list. It’s a place where you can enjoy delicious and inventive dishes, a true gem in Nashville’s diverse culinary landscape.
Bring the Flavors Home: A Simple Shrimp Fried Rice Recipe
To capture the fresh, aromatic essence of Choy’s delightful Gulf Shrimp Fried Rice in your own kitchen, begin with succulent shrimp, fragrant rice, and a medley of vibrant vegetables, all touched by the spirit of Southeast Asian culinary artistry. This endeavor celebrates the simple harmony of well-cooked ingredients, much like the contemporary approach at Choy.
Embarking on this culinary adventure is a lesson in appreciating the inherent sweetness of perfectly cooked shrimp, the satisfying texture of stir-fried rice, and the crisp freshness of colorful vegetables. Focus on the quick, high-heat cooking that unlocks the flavors of each element and the balanced dance of savory sauces that tie it all together. Start by selecting fresh Gulf shrimp, day-old cooked rice, and an array of your favorite vegetables – the foundation of this vibrant dish.
Consider incorporating elements that reflect Choy’s focus on highlighting fresh, high-quality ingredients. A touch of fragrant sesame oil and a splash of bright soy sauce will enhance the inherent flavors and bring out their natural character. The key is to allow the quality of the seafood and the freshness of the produce to truly shine.
Pay close attention to the stir-frying process, ensuring each grain of rice is kissed by the heat and the vegetables retain a delightful crispness. The shrimp should be cooked just until pink and tender. The aroma filling your kitchen will be a testament to the simple yet profound transformation of fresh ingredients into a flavorful and satisfying meal.
As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and exciting. It’s a celebration of classic Southeast Asian flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet incredibly flavorful dish, inspired by the artistry of Choy.
Chef’s Notes: Skillet Shrimp Rice
• Crispy shrimp trick – Dusting the shrimp in cornstarch creates a light, crispy exterior that holds up beautifully against the juicy interior.
• Cold rice = success – Always use chilled, day-old rice to avoid a gummy, mushy texture when stir-frying.
• Quick thaw method – If you’re short on time, you can thaw shrimp quickly under a gentle stream of cold running water instead of soaking.
• Wipe the pan between steps – Removing leftover bits between cooking the shrimp and eggs keeps each component clean and prevents burning.
• Customize the veggies – Feel free to swap in bell peppers, snap peas, baby spinach, or corn based on what you have on hand.
• Eggs cook fast – Scramble the eggs on lower heat and remove them slightly underdone to avoid rubbery curds later.
• Flavor boost with marinade – Marinating shrimp briefly in soy sauce or garlic before cooking infuses deeper flavor without extra effort.
• Soy sauce quality matters – A good naturally brewed soy sauce will make a noticeable difference in the final dish’s depth and umami.
• Optional heat upgrade – A spoonful of chili crisp or a few dashes of hot sauce can take this skillet meal to the next level.
• Meal prep friendly – This dish reheats well for lunches or meal prep, but add an extra splash of water or soy sauce when reheating to refresh the texture.
Skillet Shrimp Rice
Who’s ready for a flavor-packed midweek hero? Picture tender, cornstarch-crisped shrimp mingling with fluffy, soy-sauced rice, bright peas and carrots, ribbons of scrambled egg, and fragrant sesame oil—all in one pan. This Skillet Shrimp Rice comes together in just 30 minutes, saving you time without skimping on taste. It’s the fuss-free, restaurant-quality dinner you’ll crave again and again!
4
servings15
minutes15
minutes600
kcal30
minutesKeep the screen of your device on
Ingredients
- Protein
12 oz raw peeled deveined shrimp (thawed)
4 large eggs beaten
- Vegetables Rice
1 heaping cup frozen peas and carrots mix
3 scallions green onions, finely sliced
4 cups cold cooked white or brown rice
- Flavorings Oils
1 tbsp cornstarch
3 tbsp avocado or canola oil
3 tbsp soy sauce
2 tsp toasted sesame oil optional
- Alternative Ingredients
Shrimp → diced chicken breast or firm tofu
Rice → cauliflower rice for lower carbs
Eggs → silken tofu scramble for vegan option
Soy sauce → tamari or coconut aminos for gluten-free
Sesame oil → extra virgin olive oil
Peas & carrots mix → bell pepper and corn blend
Avocado oil → vegetable oil or refined peanut oil
Cornstarch → arrowroot powder or all-purpose flour
Scallions → chives or thinly sliced leeks
Directions
- Shrimp Preparation – To start, fill a medium bowl with cold water and submerge the frozen shrimp. Let them soak at room temperature for about 20 minutes until fully thawed, gently stirring halfway through. Pat the shrimp dry on paper towels, then dust evenly with cornstarch so they crisp up beautifully when seared. (Optional: Marinate the shrimp in a splash of soy sauce for 5 minutes to boost flavor.)
- Shrimp Sauté – Heat 1 tablespoon of avocado oil in a nonstick pan over medium-high heat until it shimmers (about 1 minute). Arrange the coated shrimp in a single layer, ensuring they aren’t crowded, and cook 3 minutes on the first side, then flip and cook another 2 minutes until they turn pink and curl. Transfer the shrimp to a plate and keep warm; avoid overcooking or they’ll become rubbery.
- Egg Scramble – Wipe the pan clean, then add another tablespoon of oil and reduce heat to medium. Pour in the beaten eggs and gently stir with a silicone spatula, cooking for 3–4 minutes until soft curds form. Eggs cook quickly, so remove them while still tender and slide onto a separate dish to prevent overcooking.
- Veggie Rice Stir-Fry – Increase the heat back to medium-high and pour in the remaining oil. Toss in the scallions, peas, carrots, and cold rice, stirring constantly for around 5 minutes to break up clumps and ensure even heating. Pour in soy sauce, coat every grain of rice, and learn that cold rice prevents mushy textures—an essential pro tip.
- Combine Season – Return the cooked shrimp and eggs to the pan, stirring gently to distribute them throughout the rice in about 2 minutes. Drizzle the sesame oil over the mixture, which adds a fragrant finish and deep flavor. Taste, adjust salt if needed, and serve immediately garnished with extra scallions or cilantro if desired.
Equipment
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- silicone spatula set
- Chef’s Knife
- Cutting Board
Notes
- Ensure you dust the shrimp well with cornstarch; it’s the secret to that restaurant-style crust. Always use cold, day-old rice for perfect, non-clumpy grains. Pair this skillet dish with a crisp cucumber salad or steamed broccoli for balance. For extra kick, stir in a teaspoon of chili garlic sauce during the rice step. Boost your greens by tossing in baby spinach or snow peas just before serving.
Nutrition Facts
- Calories: 600kcal
- Fat: 26g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 11g
- Cholesterol: 260mg
- Sodium: 700mg
- Potassium: 450mg
- Carbohydrates: 60g
- Fiber: 4g
- Sugar: 5g
- Protein: 32g
- Vitamin A: 1200IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 2mg
FAQs: Skillet Shrimp Rice
Can I use pre-cooked shrimp instead of raw?
You can, but they won’t crisp up the same way. Add pre-cooked shrimp at the very end to just heat through without overcooking.
What if I don’t have sesame oil?
You can skip it or substitute with a drizzle of extra virgin olive oil for richness, though the sesame flavor adds a special toasty note.
Can I make this dish vegetarian?
Yes, swap the shrimp for firm tofu cubes, tempeh, or even sautéed mushrooms for a satisfying vegetarian option.
How do I prevent soggy rice?
Make sure the rice is cold and dry before stir-frying, and avoid adding too much oil or sauce too early.
Is this gluten-free?
Use tamari or coconut aminos instead of soy sauce to make the recipe fully gluten-free.
Can I use freshly cooked rice?
Fresh rice tends to clump and steam instead of frying. If you must use it, spread it on a tray and chill it in the fridge for 30 minutes first.
How spicy is this dish?
It’s not spicy by default, but you can easily adjust the heat level with chili sauce, crushed red pepper, or fresh sliced chiles.
Can I double the recipe?
Yes, but cook in batches to avoid overcrowding the pan, which can cause steaming instead of frying.
What’s the best rice to use?
Medium or long-grain white rice works best; jasmine rice adds an aromatic touch, while brown rice offers extra chewiness and nutrition.
How do I store leftovers?
Cool the rice quickly, then refrigerate in an airtight container for up to 3 days. Reheat in a pan or microwave with a splash of water to revive.
Related Rice Recipes
Adobo Pork Rice Stir-Fry
Cooks in 20 minutesDifficulty: EasyDive into the irresistible flavors of our Easy Adobo Pork Fried Rice! Perfect for busy weeknights, this dish combines tender pork adobo with fluffy rice, infused with aromatic garlic and vibrant green onions. Whether you’re repurposing leftovers or whipping up a quick meal, this recipe delivers a satisfying and hearty main course that will delight your taste buds. Join countless home cooks who rave about its simplicity and rich taste—your new favorite comfort food awaits!
Pad Kra Pao: Spicy Basil Pork Stir-Fry
Cooks in 15 minutesDifficulty: EasyGet ready to tantalize your taste buds with this Spicy Basil Pork Stir-Fry! This dish is a quick and easy way to bring the flavors of Thailand to your kitchen. With aromatic holy basil, savory ground pork, and a medley of sauces, this stir-fry is perfect for a weeknight dinner. Serve it over jasmine rice for a complete meal that’s ready in just 15 minutes!
