If you’ve ever experienced a craving that hits like a lightning bolt, you know how essential a go-to recipe can be. This shrimp fried rice is like a comforting hug from your favorite blanket—quick, satisfying, and just a little bit indulgent. Perfect for those evenings when you want restaurant-quality flavor without the hassle, it’s the culinary equivalent of finding a forgotten $20 bill in your pocket.
Steps
- Prepare the shrimp by tossing them with salt, pepper, and cornstarch in a bowl. Allow the shrimp to rest at room temperature for ten minutes.
- Heat a large sauté pan or wok over high heat until very hot. Add a tablespoon of oil and allow it to coat the pan.
- Place the shrimp in the hot pan in a single layer and let them cook undisturbed for 30 seconds. Flip the shrimp and cook the other side for another 30 seconds, then remove them from the pan.
- Reduce the heat to medium and add more oil if necessary. Pour in the beaten eggs and stir quickly to scramble them until they are slightly runny, then remove and set aside with the shrimp.
- Clean the pan with paper towels and heat again on high. Add the remaining oil, and when hot, sauté the green onions for 15 seconds.
- Add the leftover rice to the pan, stirring it with the green onions. Spread the mixture over the pan’s surface and let it cook undisturbed for 1-2 minutes to allow the rice to sizzle and brown slightly.
- Turn the rice over with a spatula and cook for another minute. Then add soy sauce, carrots, peas, shrimp, eggs, and sesame oil. Stir everything together until heated thoroughly, adding more soy sauce if desired.
Ingredients
- 8 ounces small raw shrimp, shelled and deveined
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 teaspoon cornstarch
- 3 tablespoons peanut oil, canola oil, or rice bran oil
- 3 large eggs, beaten
- 2 green onions, minced
- 4 cups leftover rice, grains separated well
- 3/4 cup frozen peas and carrots, defrosted
- 1 tablespoon soy sauce (use gluten-free soy sauce if needed), plus more to taste
- 1 teaspoon dark toasted sesame oil
Nutritional Values
Calories: 1676 | Fat: 64g | Saturated Fat: 12g | Cholesterol: 844mg | Sodium: 3096mg | Carbohydrates: 196g | Dietary Fiber: 8g | Sugars: 8g | Protein: 72g | Vitamin C: 16mg | Calcium: 328mg | Iron: 12mg | Potassium: 1036mg
FAQ
- What type of rice is best for making fried rice?
- Cold leftover rice is ideal for making fried rice. The dry air in the refrigerator helps dry the rice, preventing it from becoming mushy during frying.
- Can I use proteins other than shrimp in this recipe?
- Absolutely! You can substitute shrimp with other proteins like chicken, fish, or tofu to fit your preference.
- Why should ingredients be fried separately in fried rice?
- Cooking ingredients separately helps maintain their individual flavors and prevents them from becoming mushy. For instance, cook the shrimp first, then the eggs, and finally the rice, before combining them.
- How can I add more flavor to my fried rice?
- You can enhance the flavor by adding ingredients like onion, garlic, or spices. Some people also use sauces like oyster sauce or soy sauce for extra taste.
- What should I do if I have dietary restrictions?
- If you have dietary restrictions, you can make substitutions such as using “Just Egg” for an egg-free version or gluten-free soy sauce to accommodate gluten sensitivities.
Tips
- Use chilled leftover rice for the best results. The dry air in the refrigerator helps dry out the rice, making it perfect for frying without becoming mushy.
- Cook ingredients separately to maintain distinct flavors. Start by cooking the protein, then the eggs, and finally the rice, before combining everything at the end.
- Allow your pan to get hot before adding ingredients. This will ensure quick frying and help prevent sticking.
- Minimize stirring to achieve browning. Spread the rice in the pan and allow it to cook undisturbed for a few minutes before turning it over.
Equipment
- Wok or large sauté pan (such as a seasoned cast iron pan or hard anodized aluminum pan)
- Slotted spoon
