Shrimp Fried Rice

Ingredients

• 4 cup Cooked and chilled long-grain white rice
• 3 Eggs
• 0.5 cup Diced carrot
• 0.5 cup Green peas
• 3 Scallions (Separate the white and green parts and chop both.)
• 4 dientes Garlic (Finely chopped.)
• Vegetable oil (For cooking; use as needed for each batch.)
• 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.)
• 0.25 tsp White pepper (For seasoning the shrimp.)
• 2.5 tbsp Soy sauce
• 2 tbsp Oyster sauce
• 2 tbsp Chinese cooking wine
• 1 tsp Sesame oil
• 2 tsp Dark soy sauce (Optional.)
• 1 tsp Red pepper flakes or chili oil (Optional, to taste for heat.)

Steps

1. 1

   Season the shrimp with the salt, chicken bouillon powder, and white pepper. Mix well to coat evenly and let them rest while you prepare the remaining ingredients.

2. 2

   In a small bowl, mix the soy sauce, oyster sauce, Chinese cooking wine, sesame oil, and, if desired, the dark soy sauce. Set the sauce aside.

3. 3

   Have all the ingredients ready before you begin, as the stir-fry cooks quickly. Beat the eggs in a bowl and set aside.

4. 4

   Heat a wok or large skillet over medium-high heat. Add a little vegetable oil and wait until it is hot.

5. 5

   Add the seasoned shrimp and stir-fry for 2 to 3 minutes, turning them, until pink and just cooked through. Remove them from the wok and set aside.

6. 6

   If the wok is dry, add a little more oil. Pour in the beaten eggs and stir until barely set but still soft. Remove them from the wok and set aside with the shrimp.

7. 7

   Add another small amount of oil if necessary. Add the chopped garlic and the white parts of the scallions; stir-fry for approximately 1 minute, until fragrant, being careful not to burn the garlic.

8. 8

   Add the carrot and green peas. Stir-fry for about 2 minutes, until hot and the carrot is slightly tender but still retains some texture.

9. 9

   Add the chilled white rice. Break up any clumps with the spatula and mix with the vegetables until the rice is loose and evenly distributed.

10. 10

    Return the scrambled eggs and shrimp to the wok. Gently mix them with the rice to avoid breaking up the egg or shrimp too much.

11. 11

    Pour the reserved sauce over the rice and stir until all the grains are evenly coated and have taken on color.

12. 12

    Increase the heat slightly. Spread or press some of the rice against the hot surface of the wok and leave it undisturbed for approximately 1 minute so it lightly toasts and develops a crispier texture.

13. 13

    Add 1 to 2 teaspoons of red pepper flakes or chili oil if you want spicy fried rice. Mix to distribute the heat.

14. 14

    Add the green parts of the scallions, mix one final time, and serve the fried rice hot.

Notes

Use completely chilled cooked rice, preferably prepared in advance, so the grains remain separate and the rice does not become clumpy. Cook in batches if the wok or skillet is small. The dark soy sauce and chili are optional.

Nutrition per serving

• main course
• rice
• shrimp
• stir-fry
• Asian cuisine
• quick
• with egg
• optional spicy