Imported from Instagram

Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: East Asian
Ingredients: 4 cup cooked cold long-grain white rice (Cooked and chilled before using); 3 eggs; 0.5 cup diced carrots (Diced); 0.5 cup peas; 3 scallions (Separate the white parts from the green parts); 4 garlic cloves (Minced); oil (For cooking; amount as needed); 450 g large shrimp (Peeled and deveined); 0.25 tsp salt (For seasoning the shrimp); 0.5 tsp chicken bouillon powder (For seasoning the shrimp; the transcript also calls for a pinch during the vegetable stir-fry); 0.25 tsp white pepper (For seasoning the shrimp; the transcript also calls for additional white pepper during the vegetable stir-fry); 2.5 tbsp soy sauce (For the sauce); 2 tbsp oyster sauce (For the sauce); 2 tbsp Chinese cooking wine (For the sauce); 1 tsp sesame oil (For the sauce); 2 tsp dark soy sauce (Optional; for the sauce); 1 tsp red chili flakes or chili oil (Optional; use if desired for a spicy finish)

Recipe by Kikifoodies @kikifoodies · Instagram

Imported by Evangeline Edison on SeeMeCook

A fast, wok-fried rice made with tender seasoned shrimp, scrambled eggs, vegetables, scallions, and a savory soy-oyster sauce. High-heat toasting gives the finished rice a lightly browned, pleasantly smoky flavor.

4 servings30 minEast Asian

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Ingredients

4 cup cooked cold long-grain white rice (Cooked and chilled before using)
3 eggs
0.5 cup diced carrots (Diced)
0.5 cup peas
3 scallions (Separate the white parts from the green parts)
4 garlic cloves (Minced)
oil (For cooking; amount as needed)
450 g large shrimp (Peeled and deveined)
0.25 tsp salt (For seasoning the shrimp)
0.5 tsp chicken bouillon powder (For seasoning the shrimp; the transcript also calls for a pinch during the vegetable stir-fry)
0.25 tsp white pepper (For seasoning the shrimp; the transcript also calls for additional white pepper during the vegetable stir-fry)
2.5 tbsp soy sauce (For the sauce)
2 tbsp oyster sauce (For the sauce)
2 tbsp Chinese cooking wine (For the sauce)
1 tsp sesame oil (For the sauce)
2 tsp dark soy sauce (Optional; for the sauce)
1 tsp red chili flakes or chili oil (Optional; use if desired for a spicy finish)

Steps

1
Season the peeled and deveined shrimp with the salt, chicken bouillon powder, and white pepper. Mix well and set aside.
2
Mix the soy sauce, oyster sauce, Chinese cooking wine, sesame oil, and optional dark soy sauce in a small bowl. Set the sauce aside.
3
Prepare the remaining ingredients before cooking, since the stir-frying proceeds quickly. Crack the eggs into a bowl and mix well.
4
Heat a wok or large pan and add a little cooking oil. Add the seasoned shrimp and stir-fry for 2 to 3 minutes, or until pink. Remove the shrimp from the wok and set aside.
5
Add a little more oil if needed. Once hot, add the beaten eggs and scramble just until set. Remove the eggs from the wok and set aside.
6
Drizzle in a little more oil. Add the minced garlic and the white parts of the scallions, then stir-fry for about 1 minute.
7
Add the diced carrots and peas. Stir-fry for about 2 minutes. The transcript also calls for seasoning the vegetables with additional white pepper and a pinch of chicken bouillon.
8
Add the cold cooked rice and break apart any clumps while stir-frying.
9
Return the scrambled eggs and cooked shrimp to the wok.
10
Pour in the prepared sauce and mix thoroughly so it coats the rice, shrimp, eggs, and vegetables.
11
Increase the heat slightly and press the rice against the hot wok. Leave it undisturbed for about 1 minute so it lightly toasts and develops a brown color and toasty flavor.
12
Add the red chili flakes or chili oil if desired for heat.
13
Add the green parts of the scallions, mix everything together, and serve hot.

Notes

The source does not specify the exact amount of cooking oil. The transcript additionally mentions seasoning the carrots and peas with white pepper and a pinch of chicken bouillon, but does not provide amounts. Serve immediately while hot.