Shrimp Fried Rice
This easy shrimp fried rice combines juicy shrimp, scrambled eggs, veggies and chilled rice with soy sauce, oyster sauce and sesame oil. It’s savory, satisfying and ready in just 25 minutes.
Servings: 4
Equipment
Ingredients
- 2 to 3 Tablespoons cooking oil
- 6 eggs large
- ¼ Cup shallots about 4 shallots, sliced
- 2 Tablespoons garlic minced
- 1 ½ Cups frozen mixed vegetables such as peas, corn and carrots
- 12 Ounces shrimp 170 Grams, peeled and deveined
- 6 Cups jasmine rice cooked and chilled
- 2 Tablespoons light soy sauce
- 2 Tablespoons oyster sauce
- 2 Teaspoons sesame oil
- salt and black pepper to taste
Optional Garnish
- 2 green onions sliced
Instructions
- Heat half the oil in a wok or large pan over medium-high heat.
- Beat eggs in a bowl until even before adding to the pan or crack eggs directly into the pan and scramble until just cooked. Break up larger chunks as needed.
- Transfer the scrambled egg to a bowl and set aside.
- Add another splash of oil plus the garlic and shallot to the wok and sauté until the garlic is golden and the shallots are translucent.
- Add mixed veggies and stir-fry until cooked through.
- Push everything in the pan to one side or, if using a wok, up the sloped sides.
- Add more oil only if needed. Add shrimp in a single layer and sear undisturbed for 1 minute.
- Flip with tongs and cook for another minute, then mix everything in the pan.
- Add the chilled rice, breaking apart any clumps with your spatula as you stir.
- Once the rice is fully separated, mix in the scrambled eggs and cook for another 5 minutes
- Add light soy sauce, oyster sauce, sesame oil, salt and black pepper (to taste) to the rice.
- Increase the heat to high and pan-fry for about 3 minutes, stirring frequently to coat the rice evenly.
- Garnish with green onions if liked and serve immediately.
Notes
Cold rice really is best: Day-old rice straight from the refrigerator is ideal because the grains are drier and separate easily in the wok.
Get the pan hot: A hot wok or skillet helps fry the rice instead of steaming it. Give the rice a few moments between stirs so it can pick up a little browning.
Dry the shrimp first: Pat the shrimp well with paper towel before cooking so they sear rather than release water into the pan.
Don't overcook the shrimp: They only need about a minute per side at this stage since they'll continue heating when everything is combined.
Go easy on the sauce: Add the sauces gradually. You want the rice seasoned and savory, not wet or swimming in sauce.
Get the pan hot: A hot wok or skillet helps fry the rice instead of steaming it. Give the rice a few moments between stirs so it can pick up a little browning.
Dry the shrimp first: Pat the shrimp well with paper towel before cooking so they sear rather than release water into the pan.
Don't overcook the shrimp: They only need about a minute per side at this stage since they'll continue heating when everything is combined.
Go easy on the sauce: Add the sauces gradually. You want the rice seasoned and savory, not wet or swimming in sauce.
Nutrition
Calories: 1259kcal | Carbohydrates: 237g | Protein: 32g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 246mg | Sodium: 892mg | Potassium: 661mg | Fiber: 7g | Sugar: 2g | Vitamin A: 3883IU | Vitamin C: 11mg | Calcium: 153mg | Iron: 5mg
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