DinnerMain Course

Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 400 g shrimp peeled, deveined, tails on or off; 3 cup cooked white rice day-old, cold; 2 pcs large egg; 1 tsp sesame oil; 3 tbsp soy sauce; 1 tbsp oyster sauce; 0.5 tsp white pepper; 2 tbsp vegetable oil; 0.5 pcs yellow onion diced; 2 clove garlic minced; 1 pcs carrot diced; 0.5 cup frozen peas; 2 pcs green onion sliced

A classic Chinese-inspired dish featuring succulent shrimp, fluffy rice, and a medley of vegetables, all tossed in a savory sauce. This recipe is quick to prepare and perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 519 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gshrimp, peeled, deveined, tails on or off
3 cupcooked white rice, day-old, cold
2 pcslarge egg
3 tbspsoy sauce
1 tbspoyster sauce
0.5 tspwhite pepper
2 tbspvegetable oil
0.5 pcsyellow onion, diced
2 clovegarlic, minced
1 pcscarrot, diced
0.5 cupfrozen peas

for eggs

1 tspsesame oil

garnish

2 pcsgreen onion, sliced

Equipment

bowls · spatula · skillet · wok

The method

Step by step

1
Whisk the large eggs with sesame oil in a small bowl; set aside.
About 1 min
2
In another small bowl, combine the soy sauce, oyster sauce, and white pepper to make the sauce; set aside.
About 1 min
3
Heat half of the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
4
Add the shrimp and stir-fry for 2-3 minutes until they turn pink and opaque; remove the shrimp from the wok and set aside.
About 3 min
Cook’s note: Do not overcook the shrimp, as they will cook further later.
5
Add the remaining vegetable oil to the wok.
6
Add the diced yellow onion and diced carrot, stir-fry for 2-3 minutes until slightly softened.
About 3 min
7
Add the minced garlic and stir-fry for 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
8
Push the vegetables to one side of the wok and pour in the whisked eggs.
9
Scramble the eggs until just cooked through, then break them into smaller pieces and mix with the vegetables.
About 2 min
10
Add the day-old cooked white rice to the wok and break up any clumps with your spatula.
About 1 min
Cook’s note: Using cold, day-old rice prevents the fried rice from becoming mushy.
11
Stir-fry the rice and vegetable mixture for 2-3 minutes, ensuring the rice is heated through.
About 3 min
12
Add the frozen peas and cooked shrimp back into the wok.
13
Pour the prepared sauce over the rice mixture.
14
Toss everything together until well combined and the rice is evenly coated with the sauce.
About 2 min
15
Serve immediately, garnished with sliced green onion.

Per serving

Nutrition

71%Score

Calories: 518.7kcal
Protein: 34.9g
Carbs: 66.8g
Fat: 12.2g
Fibre: 3.7g
Sugar: 4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover shrimp fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if dry.