Shrimp Fried Rice

Ingredients

• 4 cup cooked cold long-grain white rice
• 3 eggs
• 0.5 cup diced carrots
• 0.5 cup peas
• 3 scallions (Separate the white parts from the green parts.)
• 4 garlic cloves (Minced.)
• oil (For cooking; use a little initially and add more 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.)
• 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 chili flakes or chili oil (Optional; use if desired for a spicy fried rice. The source gives a range of 1 to 2 teaspoons.)

Steps

1. 1

   Season the peeled and deveined shrimp with the salt, chicken bouillon powder, and white pepper. Mix well and set aside.

2. 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. 3

   Prepare the remaining ingredients before cooking, since the stir-fry moves quickly. Separate the white and green parts of the scallions.

4. 4

   Heat a wok or large pan and add a little oil. Add the seasoned shrimp and stir-fry for 2 to 3 minutes, then remove the shrimp from the wok.

5. 5

   Add a little more oil to the wok if needed. Add the eggs and scramble them just until set, then remove them from the wok.

6. 6

   Add another drizzle of oil if needed. Add the minced garlic and the white parts of the scallions, then stir-fry them.

7. 7

   Add the diced carrots and peas and stir-fry for about 2 minutes.

8. 8

   Add the cold cooked rice and break apart any clumps as it heats.

9. 9

   Return the scrambled eggs and cooked shrimp to the wok.

10. 10

    Pour in the prepared sauce and mix thoroughly so the rice and other ingredients are evenly coated.

11. 11

    Increase the heat and press the rice against the hot wok. Leave it undisturbed for about 1 minute so it lightly toasts.

12. 12

    Add the red chili flakes or chili oil if you want the fried rice to be spicy.

13. 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. Cold cooked rice is used to help maintain the fried-rice texture. Dark soy sauce and chili are optional.

Nutrition per serving

• main
• fried
• stir-fried
• quick meal
• seafood
• high-protein
• East Asian
• spicy-optional