Wok-Fired Shrimp & Egg Fried Rice
Dim Sim LimWok-Fired Shrimp & Egg Fried Rice
Ingredients
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon cornstarch
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon Chinese cooking wine
- 1/4 teaspoon white pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, chilled, grains separated
- 3 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 green onions, sliced, whites and greens separated
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum' brand, optional but highly recommended for that authentic flavor!
- 3 tablespoons vegetable oil, plus more as needed
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get those beautiful shrimp ready! In a medium bowl, combine the shrimp with 1 teaspoon cornstarch, 1/2 teaspoon light soy sauce, 1/2 teaspoon Chinese cooking wine, and 1/4 teaspoon white pepper. Toss it all together until every shrimp is coated. Set aside to marinate while you prep everything else. This is how we get that tender, juicy texture, baby! Boom!
⏱️ 5 min
- 2
Now, let's get our wok screaming hot! Place your carbon steel wok over high heat. We're talking maximum fire here. Add 1 tablespoon of vegetable oil and swirl it around until it's smoking. This is crucial for that wok hei! Add the marinated shrimp and stir-fry for 1-2 minutes until they just turn pink and opaque. Don't overcrowd the wok! Cook in batches if necessary. Remove the cooked shrimp and set aside. Don't overcook them, or they'll be tough – we want them juicy!
⏱️ 3 min
- 3
Wipe the wok clean if there's any residue, then add another 1 tablespoon of vegetable oil. Once it's shimmering, pour in the beaten eggs. Let them set for a few seconds, then scramble them with your metal spatula until just cooked through but still soft. Break them into smaller pieces. Remove the eggs from the wok and set aside with the shrimp. Easy peasy!
⏱️ 2 min
- 4
Add the final 1 tablespoon of vegetable oil to the hot wok. Toss in the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Don't let them burn! This is where the aroma magic happens.
⏱️ 1 min
- 5
Now, the star of the show: the day-old rice! Add the chilled, separated jasmine rice to the wok. Using your spatula, break up any clumps and spread the rice evenly. Stir-fry vigorously for 3-4 minutes, tossing and turning the rice constantly to ensure every grain gets toasted and heated through. This is where you build that beautiful texture!
⏱️ 4 min
- 6
Add the thawed peas and carrots to the rice, along with the 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon granulated sugar, 1/4 teaspoon white pepper, and the 1/4 teaspoon MSG (if using). Continue to stir-fry and toss for another 2 minutes, making sure all the sauces are evenly distributed and the rice is beautifully colored. Look at that gorgeous hue!
⏱️ 2 min
- 7
Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of the green onions and the 1 teaspoon sesame oil. Give it one final, powerful stir-fry and toss for about 1 minute, just to combine everything and heat it through. All fire! Woo!
⏱️ 1 min
- 8
Taste and adjust seasoning if needed. Now we serve! Transfer the glorious Wok-Fired Shrimp & Egg Fried Rice to a large serving platter or individual bowls. Garnish generously with more fresh green onions and a drizzle of crispy chili oil for that extra kick. This is 10 out of 10, baby! Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimWok-Fired Shrimp & Egg Fried Rice
For the Shrimp Marinade
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1 teaspoon cornstarch
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon Chinese cooking wine
- 1/4 teaspoon white pepper
For the Fried Rice
- 4 cups day-old cooked jasmine rice, chilled, grains separated
- 3 large eggs, beaten
- 3 cloves garlic, minced with a cleaver
- 1 tablespoon fresh ginger, minced with a cleaver
- 4 green onions, sliced, whites and greens separated
- 1/2 cup frozen peas and carrots, thawed
- 2 tablespoons light soy sauce, Lee Kum Kee brand recommended
- 1 teaspoon dark soy sauce, for color
- 1 tablespoon oyster sauce, Lee Kum Kee brand recommended
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon MSG, Chef's Choice 'Yum Yum' brand, optional but highly recommended for that authentic flavor!
- 3 tablespoons vegetable oil, plus more as needed
- as needed crispy chili oil, for serving
Instructions
- 1
First, let's get those beautiful shrimp ready! In a medium bowl, combine the shrimp with 1 teaspoon cornstarch, 1/2 teaspoon light soy sauce, 1/2 teaspoon Chinese cooking wine, and 1/4 teaspoon white pepper. Toss it all together until every shrimp is coated. Set aside to marinate while you prep everything else. This is how we get that tender, juicy texture, baby! Boom!
⏱️ 5 min - 2
Now, let's get our wok screaming hot! Place your carbon steel wok over high heat. We're talking maximum fire here. Add 1 tablespoon of vegetable oil and swirl it around until it's smoking. This is crucial for that wok hei! Add the marinated shrimp and stir-fry for 1-2 minutes until they just turn pink and opaque. Don't overcrowd the wok! Cook in batches if necessary. Remove the cooked shrimp and set aside. Don't overcook them, or they'll be tough – we want them juicy!
⏱️ 3 min - 3
Wipe the wok clean if there's any residue, then add another 1 tablespoon of vegetable oil. Once it's shimmering, pour in the beaten eggs. Let them set for a few seconds, then scramble them with your metal spatula until just cooked through but still soft. Break them into smaller pieces. Remove the eggs from the wok and set aside with the shrimp. Easy peasy!
⏱️ 2 min - 4
Add the final 1 tablespoon of vegetable oil to the hot wok. Toss in the minced garlic, minced ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Don't let them burn! This is where the aroma magic happens.
⏱️ 1 min - 5
Now, the star of the show: the day-old rice! Add the chilled, separated jasmine rice to the wok. Using your spatula, break up any clumps and spread the rice evenly. Stir-fry vigorously for 3-4 minutes, tossing and turning the rice constantly to ensure every grain gets toasted and heated through. This is where you build that beautiful texture!
⏱️ 4 min - 6
Add the thawed peas and carrots to the rice, along with the 2 tablespoons light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon granulated sugar, 1/4 teaspoon white pepper, and the 1/4 teaspoon MSG (if using). Continue to stir-fry and toss for another 2 minutes, making sure all the sauces are evenly distributed and the rice is beautifully colored. Look at that gorgeous hue!
⏱️ 2 min - 7
Return the cooked shrimp and scrambled eggs to the wok. Add the green parts of the green onions and the 1 teaspoon sesame oil. Give it one final, powerful stir-fry and toss for about 1 minute, just to combine everything and heat it through. All fire! Woo!
⏱️ 1 min - 8
Taste and adjust seasoning if needed. Now we serve! Transfer the glorious Wok-Fired Shrimp & Egg Fried Rice to a large serving platter or individual bowls. Garnish generously with more fresh green onions and a drizzle of crispy chili oil for that extra kick. This is 10 out of 10, baby! Enjoy!
⏱️ 1 min