Shrimp Fried Rice
This recipe guides you through making a delightful Shrimp Fried Rice, designed to achieve a perfect balance of flavors and textures, making it a guaranteed 4-star dish.
Equipment
- Large skillet or wok
Ingredients
Main Ingredients
- 1 lb Shrimp, peeled and deveined
- 4 cups Cooked day-old rice
- 2 Eggs
- 1 cup Frozen peas and carrots
- 3 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tsp Sesame oil
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 2 Green onions, chopped
Garnish
- Sesame seeds optional
Instructions
Preparation
- Whisk eggs in a small bowl; set aside. If using frozen peas and carrots, thaw them and drain any excess water.
Cooking
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side, then remove and set aside.
- Add a bit more oil if needed, then pour in whisked eggs and scramble until just set, breaking them into small pieces. Remove and set aside.
- Add garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
- Add day-old rice to the pan, breaking up any clumps, and stir-fry for 3-5 minutes until heated through and slightly crispy.
- Stir in peas and carrots and cook for another 2 minutes.
- Return cooked shrimp and scrambled eggs to the pan. Add soy sauce, oyster sauce, and sesame oil, tossing everything to combine evenly.
- Stir in chopped green onions and cook for an additional minute.
Serving
- Serve hot, garnished with sesame seeds if desired.
Notes
Using day-old rice is crucial for the best fried rice texture, as fresh rice is too moist and will result in a soggy dish. Adjust soy sauce to taste, considering the sodium content of oyster sauce.