This favorite rice dish is made in the oven. The rice requires a lot of ingredients but it is well worth the effort.
½ Pound Of Shelled And Deveined Shrimp
24-30 Shrimp Shells
A Scallion Left Whole
A ½ Inch Piece Of Whole Fresh Ginger
A Garlic Clove Cut In Half (But Not Chopped)
A Jalapeno Pepper Sliced In Half
Two Teaspoons And A Pinch Of Sea Salt, Divided
A Pinch Of Ground Black Pepper
12 Ounces Of Sliced Mushrooms
A Cup Of Chopped Fresh Broccoli
Four Scrambled Eggs
1/3 Cup Of Chopped Peanuts
1/2 Cup Of Soy Sauce
A Tablespoon Of Oyster Sauce
A Tablespoon Of Sesame Oil
Two Tablespoons Of Canola Oil
1/3 Cup And A Tablespoon Of Chopped Scallions, Divided
A Tablespoon Of Finely Chopped Fresh Ginger
Two Minced Garlic Cloves
A Finely Chopped Jalapeno Pepper
Two Cups Of Jasmine Rice
To Make The Shrimp Stock
Combine the shrimp shells, the whole scallion, the ½ inch piece of ginger, the two garlic clove halves, the jalapeno pepper halves, and a teaspoon of sea salt in a stockpot with a lid. Add six and ½ cups of cold water. Cover the pot. Put the pot on low heat and bring the contents up to a simmer. When the stock begins to simmer, let it cook for thirty minutes. Strain the liquid well through a colander and set it aside.
To Make The Rice
Preheat the oven to 375 degrees.
Add the sesame oil and the canola oil to an ovenproof pot with a lid. Put the pot on medium high heat for four minutes. Sprinkle the shrimp with sea salt and black pepper. Add the shrimp to the pot and cook the shrimp while stirring for two minutes. Turn the heat off. Remove the shrimp and cut the shrimp in half. Set the shrimp aside.
Into the same oil that the shrimp was cooked in, add a tablespoon of chopped scallion, the chopped ginger, the minced garlic cloves, and the chopped jalapeno pepper. Cook on medium heat for three minutes while stirring frequently. Add the broccoli and the mushroom slices. Cook while stirring for an additional four minutes. Add the soy sauce and the oyster sauce. Cook while stirring for one more minute. Add the rice. Stir so that all of the rice grains get coated with the soy sauce. Add the shrimp stock. Stir one more time. Bring the mixture to a boil. Cover the pot and place it in the preheated oven.
Let the rice cook for about 30 minutes until all of the shrimp stock gets absorbed by the rice. The rice should be tender but a little firm to the bite.
To finish the rice, add the scrambled eggs, the reserved shrimp, the peanuts, and 1/3 cup of chopped scallion. Stir well and serve.