Moroccan Chermoula Shrimp Fried Rice

Name: Moroccan Chermoula Shrimp Fried Rice
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 cup, packed (30 g) fresh cilantro, leaves and tender stems, roughly chopped; ½ cup, packed (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 4 cloves (12 g) garlic cloves, peeled and roughly chopped; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) sweet paprika; ¼ tsp (½ g) ground turmeric; ¼ tsp (½ g) cayenne pepper, or to taste; 1 large (120 g) lemon, juice 2 tablespoons (30 ml) for the chermoula; cut the rest into wedges for serving; 3 tbsp (45 ml) extra-virgin olive oil; ½ tsp (3 g) kosher salt; 1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted very dry; 4 tbsp (60 ml) neutral oil such as avocado or grapeseed; 2 large (100 g) large eggs, lightly beaten with a pinch of salt; 1 medium (100 g) carrot, peeled and cut into ¼-inch (6 mm) dice; 4 scallions (50 g) scallions, thinly sliced, white and green parts kept separate; ½ cup (75 g) frozen peas, thawed under cool running water and drained; 4 cups (620 g) cooked long-grain white rice, cold, day-old, clumps broken apart with your fingers; 2 tbsp (20 g) preserved lemon, rind only (about ½ lemon), rinsed and finely minced, pulp discarded; ¼ cup (8 g) fresh cilantro, roughly chopped, for finishing; 2 tbsp (15 g) slivered almonds, toasted (optional)

From the MyKitchenBank Kitchen

Juicy shrimp marinated in a bright chermoula of cilantro, parsley, garlic, cumin and paprika, then tossed with day-old rice, scrambled egg, sweet carrot and peas, and finished with minced preserved lemon for a salty, citrusy kick. Ready in about 50 minutes.

Prep: 20 min
Cook: 17 min
Wait: 15 min
Total: 52 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

For the chermoula
1 cup, packed (30 g) fresh cilantro, leaves and tender stems, roughly chopped
½ cup, packed (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
4 cloves (12 g) garlic cloves, peeled and roughly chopped
1 tsp (2 g) ground cumin
1 tsp (2.5 g) sweet paprika
¼ tsp (0.5 g) ground turmeric
¼ tsp (0.5 g) cayenne pepper, or to taste
1 large (120 g) lemon, juice 2 tablespoons (30 ml) for the chermoula; cut the rest into wedges for serving
3 tbsp (45 ml) extra-virgin olive oil
½ tsp (3 g) kosher salt
For the fried rice
1 lb (450 g) large shrimp (21–25 count), peeled and deveined, tails removed, patted very dry
4 tbsp (60 ml) neutral oil such as avocado or grapeseed
2 large (100 g) large eggs, lightly beaten with a pinch of salt
1 medium (100 g) carrot, peeled and cut into ¼-inch (6 mm) dice
4 scallions (50 g) scallions, thinly sliced, white and green parts kept separate
½ cup (75 g) frozen peas, thawed under cool running water and drained
4 cups (620 g) cooked long-grain white rice, cold, day-old, clumps broken apart with your fingers
2 tbsp (20 g) preserved lemon, rind only (about ½ lemon), rinsed and finely minced, pulp discarded
¼ cup (8 g) fresh cilantro, roughly chopped, for finishing
2 tbsp (15 g) slivered almonds, toasted (optional)

Equipment (6)

12-inch (30 cm) nonstick or carbon-steel skillet, or a large wok
Food processor or sharp knife and cutting board
Medium bowl for marinating shrimp
Small bowl for beaten eggs
Wide spatula or wok spoon
Instant-read thermometer

Steps

Before you start

Use cold, day-old cooked rice (about 1⅓ cups / 250 g uncooked long-grain rice, cooked, spread on a tray and refrigerated at least 4 hours or overnight). Fresh warm rice turns mushy.
Rinse the preserved lemon under cold water, then discard the pulp and use only the rind. It is very salty, so don't add extra salt until the end.
Pat the shrimp very dry with paper towels so they sear rather than steam.
Have everything chopped and within reach before you turn on the heat; the stir-frying moves quickly.

1
Make the chermoula
- In a food processor, combine the chopped cilantro, parsley, garlic, cumin, paprika, turmeric, cayenne, 2 tablespoons (30 ml) lemon juice, olive oil and kosher salt.
- Pulse 10 to 12 times, scraping down the sides once, until you have a coarse, spoonable green paste with small flecks of herb.
- (Or finely mince the herbs and garlic by hand and stir everything together in a bowl.) Divide the chermoula in half: about ¼ cup for the shrimp and the rest for the rice.
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Ready when: Paste is coarse and spoonable, not a smooth puree
Tip: Don't over-process; a puree turns dull and bitter instead of fresh and bright.
2
Marinate the shrimp
- Toss the dry shrimp with half of the chermoula (about ¼ cup) in a medium bowl until every shrimp is coated.
- Cover and refrigerate for 15 minutes.
- Keep the other half of the chermoula covered at room temperature.
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Ready when: Shrimp are evenly coated in green paste
Tip: Don't marinate longer than 30 minutes; the lemon juice will start to turn the shrimp mushy.
3
Prep the vegetables
- While the shrimp marinate, dice the carrot, slice the scallions (whites and greens in separate piles), mince the rinsed preserved lemon rind, and thaw the peas.
- Beat the eggs with a pinch of salt in a small bowl.
- Break up any clumps in the cold rice with your fingers so the grains are separate.
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Ready when: Rice grains are loose and separate; everything is within reach of the stove
4
Sear the shrimp
- Heat a 12-inch (30 cm) skillet or wok over high heat for 2 minutes until very hot.
- Add 1 tablespoon (15 ml) neutral oil and swirl.
- Add the shrimp in a single layer (cook in two batches if they crowd the pan).
- Sear without moving for 1½ minutes, flip, and cook 1 to 1½ minutes more.
- Transfer to a clean plate.
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Ready when: Shrimp are pink and opaque with light browning, curled into a loose C, and reach 145°F (63°C) in the thickest part
Tip: Slightly underdone is fine here; they finish heating when returned to the rice. Tight O-shaped shrimp are overcooked.
5
Scramble the eggs
- Reduce the heat to medium-high.
- Add 1 tablespoon (15 ml) neutral oil to the same pan.
- Pour in the beaten eggs and let them set for 15 seconds, then stir and break into small curds with your spatula for about 30 to 45 seconds.
- Move them to the plate with the shrimp.
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Ready when: Eggs are fully set with no visible liquid, in small soft curds
6
Cook the vegetables
- Add 1 tablespoon (15 ml) neutral oil to the pan, still over medium-high heat.
- Add the diced carrot and cook, stirring often, for 2 minutes.
- Add the scallion whites and peas and cook for 1 minute more.
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Ready when: Carrot is bright and just tender when bitten; scallion whites smell sweet and fragrant
7
Fry the rice
- Add the final 1 tablespoon (15 ml) neutral oil and the cold rice.
- Spread it across the pan and press it flat with the spatula.
- Let it sit for 45 seconds, then toss and press again.
- Repeat for 3 to 4 minutes total.
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Ready when: Rice is steaming hot, the grains are dry and separate, and a few look lightly toasted
Tip: If the rice sticks, lower the heat slightly rather than adding more oil.
8
Season with chermoula
- Add the remaining chermoula and the minced preserved lemon rind to the rice.
- Toss constantly for 1 minute so every grain is coated and the raw garlic smell mellows.
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Ready when: Rice is evenly golden-green and smells of garlic, cumin and lemon
Tip: Taste before adding any salt; the preserved lemon is already very salty.
9
Combine and finish
- Return the shrimp, any juices on the plate, and the eggs to the pan.
- Add the scallion greens.
- Toss for 1 minute to reheat the shrimp.
- Turn off the heat and fold in the chopped cilantro.
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Ready when: Shrimp are hot and opaque throughout (145°F / 63°C); eggs are evenly distributed
10
Serve
- Spoon the fried rice into a warm serving dish or four bowls.
- Scatter with toasted slivered almonds if using, and serve right away with lemon wedges for squeezing over each portion.
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Tip: Toast the almonds in a dry skillet over medium heat for 2 to 3 minutes until golden and fragrant, before you start cooking.

Good to know

Tips

Use a very hot pan and don't stir too often; browning on the rice gives the best flavor.
Cold, dry rice is the key to separate grains. If you must use fresh rice, spread it on a tray and chill it in the freezer for 15 minutes.
Cook the shrimp in two batches if your pan is crowded, or they will steam and turn pale.
Add a pinch of cayenne or a spoonful of harissa at the rice stage for more heat.

Make ahead

"Cook the rice up to 2 days ahead and refrigerate it uncovered for the first hour, then covered. The chermoula can be made up to 3 days ahead and stored in the fridge with a thin layer of olive oil on top. Peel the shrimp and chop the vegetables up to 1 day ahead."

Storage & reheating

"Room temperature: no more than 2 hours. Refrigerator: cool quickly and store in an airtight container for up to 2 days. Freezer: not recommended because shrimp turn rubbery. Reheat in a skillet over medium heat with a splash of water or oil for 3 to 4 minutes, stirring, until steaming hot (165°F / 74°C)."

Substitutions

preserved lemon → 1 tablespoon finely grated lemon zest plus ¼ teaspoon extra kosher salt. Gives similar brightness but lacks the fermented depth of preserved lemon.
large shrimp (21–25 count) → Cubed firm white fish (cod or halibut) or boneless chicken thigh pieces. Cook fish about 2 minutes per side to 145°F (63°C); chicken needs 5 to 6 minutes to reach 165°F (74°C).
cooked long-grain white rice → Cold cooked basmati rice or brown rice. Basmati is fluffier; brown rice needs about 1 extra minute of frying.
slivered almonds → Toasted pine nuts or chopped pistachios. Same quantity; adds a similar crunch.