HOW TO MAKE THE BEST SHRIMP FRIED RICE ON THE BLACKSTONE GRIDDLE! AMAZING AND EASY RECIPE

Fried rice, one of the Waltwin's favorites. Today we're taking it to the sea and we're making shrimp fried rice. If you want to see our take on this amazing Waltwin's favorite, then stick around while we dig in. I can't believe the Waltwins. They're right there. That's one of them. That's the other one. I'm the other one. Hey, welcome back. I'm Adam. I'm Brent. We are the Waltwins. If this is your first time here with us, welcome. Consider subscribing and hit the notification bell so you don't miss anything, especially these cooks that we do together. We love these cooks. And this right here, actually, the chicken fried rice is our number one video. Yes, it is. It is great. And so we want to ride the coattails of that. Am I right? So we have been wanting to do this one ever since. Shrimp fried rice, fried rice, fried rice, veggie fried rice, fried rice with fried rice. Ham fried rice. But we are excited to do this one. And I've been loving the shrimp cooks. I love the fried rice. So we thought, let's toss them together. Now, typically, we use the sweet soy sauce. We're very low in the sweet soy sauce. So we're going to make this one a little bit savory. So it's going to be a little bit different. But Brent, let's talk about the groceries. Yeah, let's get right in. The star of the show, obviously, is the shrimp, which you have right here. We will be going on detail duty to get the tails taken off here in just a bit. Of course, the rice. Where could we have fried rice without rice, as also one of the stars of the show? Now, this rice was cooked yesterday and left in the fridge overnight to dry out. So we're going to get it on the Blackstone, get it cooking to fry up, and then we'll be adding the soy sauce. And then we're going to be throwing in these veggies. These are the mixed veggies that we grabbed. We're going to be frying up some eggs, throwing it in there, and then topping it with sesame oil and sesame seeds. Right, and the sesame seeds are more aesthetically pleasing more than anything, but they give a little crunch, which is nice. And garlic. Now, last time when we did our chicken fried rice, we recognized that we got through the process so quick. We want to let this rice really fry on there. We're going to be cooking on medium-low, starting on the right side for us, the griddle, and then we'll be pushing the food over to kind of warm to sit. Once it kind of cooks, then we'll get this going. So the rice is going on first because it's going to cook the longest. We want to fry it up. And then once it's fried, we're going to move it on. But before we get to that, Brett, we've got some merchandise. Yes, we do. We're super excited about. We've got aprons and these shirts, the Griddle Me. This shirt is my favorite, which is why I wear it all the time. Right, for reals. It's one of my favorites. We watch them and wear them all the time because we absolutely love these. But we've got a lot of merchandise. We're super excited and we're excited to work with Digital Promotions, who works with Crossroads Missions, where a portion of every purchase made goes to help find affordable housing for veterans. Veterans, those less privileged. Less privileged, for sure. So we're very happy to work with a company like that. But Brett, let's go ahead and let's get the build on. Here we go. We're going to work on this together. Yes, twinning together. On now for about five to seven minutes. It is very hot. 57 minutes. Going to lay down some oil. All right, Brett, so you're going to start this process out for us. Yeah, I'm just going to toss down some butter. Immediately toss on the rice. The rice right on top of that. We got four cups of rice here. Teamwork, dream work. So in our last one, we used four cups of rice as well. Now we have a measurer in our rice for our rice cooker. It is a little bit less than a cup, but it still is just about four full cups. That is uncooked rice. Then we use it in the rice cooker. And that's what we end up with. You might end up with a little bit more. So everything else you can just do to taste. We still only use four eggs. The sesame oil, you only use a little bit anyways, because a little goes a long way. And then the soy sauce, you're just adding to taste. So you do what works for you. You do you, boo. Okay, so we want to let that really fry and cook. I think last time we got to the sauce really quick. Yeah, we kind of got called out for doing that. Immediately went to the rice. Without even thinking. We were super excited about it. Threw down the rice, threw down the soy sauce rather. So this rice we made last night, yesterday evening about eight or nine o'clock. It's early afternoon now. So this has been for a long time. Your rice, as long as it's been cooling for a couple of hours, you're okay. Some people take it straight from the cooker here. This makes it less sticky. This dries it out and really lets it fry up really nice. We were going to use garlic butter, but we're going to use garlic for our shrimp. So we'll still get that flavor all married in there. We just don't want to over garlic it, if that's such a thing. All right. How long has it been going? About five minutes or so now? Fried up or you want to go a couple more minutes? Go a couple more minutes and we'll get some soy sauce and sesame oil in here. Yes. Let's get the aromatics getting going. Let's get one of the eggs yet. Let's do some soy sauce first and some sesame oil. I like to spin the egg, right? A little soy sauce just to give it a little color and then a little sesame oil. Not a whole lot of oil. It is very aromatic. So you don't need a whole lot. You don't need, how much Adam? Too, too much. That's right. You don't need too, too much as Brett likes to say. All right, Brett. So I'm going to lay some oil down. Move that off to the side there while you're still cooking. Right here where we're still on. Get the egg roll, right? Yes. Get our eggs cooking right now. Once these eggs are almost fully cooked, we'll break them up and really mix them into the rice. And when Adam and I, whenever we're doing this type of cook or like teppanyaki, the ratio, how many eggs do we know? How many eggs to cook? We do however many cups of rice we do. We do one egg per cup of rice. Oh, it smells so good. Just about cooked up and we'll start introducing that in too. And I'm going to want to put a little bit more soy sauce over here. Dude, that sesame oil is so good. Okay, so we're going to hit it with a little bit of the sweet soy sauce. This is ABC brand. We love this stuff. You can find it at any Asian market. We'll start with a little bit of that and go from there. Now I'm going to bring the egg over. Yep. All right, so this is really fried up, Brett. I see a lot of that fried. So what I'm going to do is let's move this off to the cooler section. Yep. Okay. And we'll bring this back in once the food is ready and we'll get it last little bit. Dude, I love seeing that fry, that rice hop. It tells us that it is frying up nice. Now, before the, oh, we're doing veggies next. These usually want to steam up and we could have steamed them up just a little to help with the cooking, but we are tossing them down frozen. So we want a little bit of oil right here. I think one bag is going to be enough, don't you? Like this, we're also going to add a little soy sauce and sesame oil as well. Okay, just add a little touch. Brett's better at this. I always want to over season everything, so. Yeah, the sesame oil is just very, very sweet for the shrimp. Okay. Soy? Yep. Oh boy. Yep. Be as liberal with that as you want. Right, but we're going to get the sweet in there, so I want to be. Okay, that's good. All right, all we're doing is bringing those up to temp. Yep. Then we'll bring them over to the rice. Those are already softening up. Let's let them go a little bit longer, really make sure they're super, super soft, like they would be if they were steamed. That rice looks amazing. Right, it does. Okay, so time to move the veggies in. In fact, I'm moving them this way, and then all I'm going to do is actually pull the food back this way to mix it up in the heat. Okay, so get a little oil down. Yes, sir. Spread a do it for me, and spread a don't it for me. We always want to move to the center, but we're cooking over here, right here, so we get the garlic down, and then quickly after, because we don't want this to burn, so we're going to spread this around. There you go. Because it's okay to brown, but we don't want this to burn. That will ruin the garlic, and the dish as a whole, really. So once that garlic starts to brown up, we're going to go ahead and toss the shrimp right on. The shrimp is only going to take a couple minutes. Four minutes. Four minutes, so it's basically two minutes per side. Which we're just going to mix and toss around. Oh, that garlic smells so yum. Dude, yes. And we're going to add some more sweet sauce to this, sweet soy sauce, to the shrimp. All right, buddy. There we go. All right, bro. You think those are good? Sure, why not? Let's go ahead and toss the sweet soy sauce in there. All right. Get the rest of this involved here. Nice. All right. And then the last but not least, we're going to bring the heat all the way down low. My general direction. I'm really okay with this, dude. Look at that. That smells amazing. Finally, go ahead and toss some sesame seeds on there, bro. All right, we're just about ready to pull and serve this up. Well, there it is. And I got to say, the chicken fried rice was a blast to make. This was more of a blaster. I'm just kidding. It's all fun. Same process, different protein. But the thing is, you get better and better and more confident in these cooks. And so that's probably what made this fun. And actually leaving the rice on to fry a lot longer, you could just sense a difference. This was going to be huge. And the smells and adding that sweet soy sauce with a little of that soy sauce. I'm anxious to see what the outcome is for the flavor overall. But Brett, like we say, it can look amazing. We talked about it during the cook. It can smell amazing. Again, talked about it during the cook. But if this doesn't taste amazing, then this was all for naught. Cheers. I'll eat to that, my brother. Are you kidding me? Wow. You got to do it. You have to do this. It's easy. And do you notice the difference in the rice? It's a little more crispy. Yeah, that's what I was going to say. As soon as I took that bite, I'm like, yep, that's that restaurant quality. The first fried rice that we did was amazing. It was good. This, I am so excited and blown away. The sesame oil is also another level. Yeah, the sesame oil, you can taste. My concern was how was the soy sauce going to be with that sweet? It is. Perfect balance. This is a perfect balance. You have to make this. That fried rice, so good. And the shrimp, obviously. Shrimp was cooked to perfection. Thank you. Took both chefs, in this case, to make it, but you can do it by yourself. It's so easy. It's so fun. And you'll be so proud of yourself. If you've never tried this before, do it. I'm sorry, I wasn't paying attention because I was focused on my food. Did we get any of these in there? Yeah, I got one right at the beginning. Let's get some more in. That was so good. I totally forgot about the flick. There are so many times we do these cooks and it's like, wow, this, in my mind, right now, off the bat, this puts us in the top five, for sure. One of my favorite cooks. Yep. This was absolutely amazing. 2021, just starting. I may already have a favorite cook for 2021. 2020, yum. 2020, yum, for sure. Brett, you know what this tastes like? This tastes like more. Absolutely, it does. Now, before we do bow out and take off to go feed the masses, because we got a lot of food for everybody and I'm excited about that. We did want to talk quickly about our Patreon page. Yeah, Patreon is a multi-tiered system where you have a little more access to the Walt Ones, be it behind the scenes, some blooper room. We've got our recipes, as well as discounts on merchandise, as well as one level where you actually get a free apron. Absolutely, and we've got more apron designs forthcoming. We can't wait for that. So we want a quick shout out to all of our Patreons. Thank you so much for your support as well. We love all the support and thank you for supporting us simply by coming here and watching all the cooks that we love to do on the Blackstone griddle. We are endorsed by Blackstone and we just happened to be the first griddle that we got. We've been so in love with it and the products that they've had. We've just been happy to be able to griddle on with it. Speaking of, the bread aside from coming. Okay. To make this amazing shrimp fried rice on the Blackstone griddle. Why else are we doing this? Because all we do is twin. No matter what. And with that, we bid you adieu. And don't forget to like and subscribe. And griddle on.