Papa Tea’s Shrimp Fried Rice
Papa Tea’s Shrimp Fried Rice
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 egg
For the Fried Rice
- 6 cups cold or day-old rice
- 1/2 cup peas and carrots
- 5 eggs
- 1 onion, medium, small dice
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 tablespoon chicken bouillon
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 bunch green onions, thinly sliced, for garnish
- 3 tablespoons cooking oil, as needed
Instructions
- 1
Prepare the vegetables: Chop the medium onion into small dice. Thinly slice the green onions for garnish and set aside.
⏱️ 5 min
- 2
Marinate the shrimp: In a bowl, combine the 1 pound of peeled and deveined shrimp with 2 tablespoons of cornstarch, 2 teaspoons of Shaoxing wine, 1/2 teaspoon of kosher salt, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of white pepper, and 1 egg. Mix well with your hands until the shrimp are evenly coated. Set aside.
⏱️ 5 min
- 3
Prepare the eggs: Crack the 5 eggs into a bowl and whisk to prepare for cooking.
⏱️ 2 min
- 4
Prepare the sauce: In a separate bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 2 tablespoons of oyster sauce, 1 tablespoon of granulated sugar, 1/2 teaspoon of kosher salt, 1/2 tablespoon of chicken bouillon, and 1/2 teaspoon of white pepper. Mix well and set aside.
⏱️ 3 min
- 5
Cook the shrimp: In a large pan or wok, heat a little cooking oil on high heat. Add the marinated shrimp and sauté until 80% cooked through, about 2 to 3 minutes. Remove the shrimp from the pan and place them in a bowl.
⏱️ 3 min
- 6
Sauté onions and scramble eggs: Heat another 2 to 3 tablespoons of cooking oil in the same pan on high heat. Add the diced onions and sauté until translucent. Add the whisked eggs and scramble them until almost cooked through, about 1 minute, alongside the onions.
⏱️ 3 min
- 7
Add rice and vegetables: Add the 6 cups of cold or day-old rice to the pan. Using a spatula, break up any clumps in the rice. Add the 1/2 cup of peas and carrots to the rice mixture. If needed, add extra cooking oil as the rice is frying.
⏱️ 5 min
- 8
Combine and finish: Add the previously cooked shrimp back into the pan with the rice and vegetables. Pour in the prepared sauce. Add the 1 teaspoon of sesame oil. Add a portion of the thinly sliced green onions. Give it one last toss to combine all ingredients. Garnish with extra green onions if desired.
⏱️ 4 min
- 9
Serve: Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Papa Tea’s Shrimp Fried Rice
For the Shrimp Marinade
- 1 pound shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 2 teaspoons Shaoxing wine
- 1/2 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- 1 egg
For the Fried Rice
- 6 cups cold or day-old rice
- 1/2 cup peas and carrots
- 5 eggs
- 1 onion, medium, small dice
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons oyster sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 tablespoon chicken bouillon
- 1/2 teaspoon white pepper
- 1 teaspoon sesame oil
- 1 bunch green onions, thinly sliced, for garnish
- 3 tablespoons cooking oil, as needed
Instructions
- 1
Prepare the vegetables: Chop the medium onion into small dice. Thinly slice the green onions for garnish and set aside.
⏱️ 5 min - 2
Marinate the shrimp: In a bowl, combine the 1 pound of peeled and deveined shrimp with 2 tablespoons of cornstarch, 2 teaspoons of Shaoxing wine, 1/2 teaspoon of kosher salt, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, 1/4 teaspoon of white pepper, and 1 egg. Mix well with your hands until the shrimp are evenly coated. Set aside.
⏱️ 5 min - 3
Prepare the eggs: Crack the 5 eggs into a bowl and whisk to prepare for cooking.
⏱️ 2 min - 4
Prepare the sauce: In a separate bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 2 tablespoons of oyster sauce, 1 tablespoon of granulated sugar, 1/2 teaspoon of kosher salt, 1/2 tablespoon of chicken bouillon, and 1/2 teaspoon of white pepper. Mix well and set aside.
⏱️ 3 min - 5
Cook the shrimp: In a large pan or wok, heat a little cooking oil on high heat. Add the marinated shrimp and sauté until 80% cooked through, about 2 to 3 minutes. Remove the shrimp from the pan and place them in a bowl.
⏱️ 3 min - 6
Sauté onions and scramble eggs: Heat another 2 to 3 tablespoons of cooking oil in the same pan on high heat. Add the diced onions and sauté until translucent. Add the whisked eggs and scramble them until almost cooked through, about 1 minute, alongside the onions.
⏱️ 3 min - 7
Add rice and vegetables: Add the 6 cups of cold or day-old rice to the pan. Using a spatula, break up any clumps in the rice. Add the 1/2 cup of peas and carrots to the rice mixture. If needed, add extra cooking oil as the rice is frying.
⏱️ 5 min - 8
Combine and finish: Add the previously cooked shrimp back into the pan with the rice and vegetables. Pour in the prepared sauce. Add the 1 teaspoon of sesame oil. Add a portion of the thinly sliced green onions. Give it one last toss to combine all ingredients. Garnish with extra green onions if desired.
⏱️ 4 min - 9
Serve: Serve immediately and enjoy!