Shrimp Fried Rice
Shrimp Fried Rice
Ingredients
- 4 large eggs, 3 separated (yolks for rice, whites for scramble), 1 whole
- 3 cups day-old rice
- 1/2 teaspoon garlic salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 ounces shrimp, peeled and deveined, tails on or off
- 1/8 teaspoon baking soda
- 3 green onions, white and green parts separated
- 6 cloves garlic, minced
- 1/2 white onion, diced
- 4 tablespoons butter, divided, as needed
- 2 tablespoons oyster sauce, or to taste
- 2 tablespoons low sodium soy sauce, or to taste
- 1 teaspoon sesame oil, or to taste
- 1 1/2 cups frozen mixed vegetables
Instructions
- 1
Separate the yolks from 3 large eggs into a large bowl with the 3 cups of day-old rice. In a separate small bowl, combine the 3 egg whites with the remaining 1 whole large egg. Season the egg white mixture with 1/4 teaspoon of garlic salt and 1/4 teaspoon of black pepper. Set aside both bowls.
⏱️ 3 min
- 2
Using your hands, thoroughly mix the 3 egg yolks into the day-old rice until the rice is evenly coated and has a uniform yellow color.
⏱️ 3 min
- 3
Pat the peeled and deveined shrimp dry with paper towels. Season the shrimp with the remaining 1/4 teaspoon of garlic salt, 1/4 teaspoon of black pepper, and the 1/8 teaspoon of baking soda. Toss to coat evenly.
⏱️ 2 min
- 4
Chop the green onions, separating the white parts from the green parts. Mince the garlic cloves. Dice the white onion.
⏱️ 5 min
- 5
Heat 1 tablespoon of butter in a large skillet or wok over medium heat. Add the seasoned shrimp and cook for about 1 minute on each side, until they turn a nice pink color. Do not overcook. Remove the shrimp from the pan and set aside.
⏱️ 3 min
- 6
Wipe down the skillet. Add 1 tablespoon of butter to the pan. Pour in the reserved egg white and whole egg mixture and scramble until cooked through. Remove the scrambled egg from the pan and set aside.
⏱️ 2 min
- 7
Add 1 tablespoon of butter to the pan. Add the minced garlic, the white parts of the green onion, and the diced white onion. Cook until fragrant, about 2-3 minutes.
⏱️ 3 min
- 8
Increase the heat to medium-high. Add the egg-yolk-coated rice to the pan. Season the rice with the oyster sauce, low sodium soy sauce, and sesame oil. Mix thoroughly, breaking up any clumps of rice, and cook for 3-5 minutes, allowing the rice to lightly crisp.
⏱️ 5 min
- 9
Add the frozen mixed vegetables and the cooked scrambled egg to the rice mixture. Stir everything together until well combined and the vegetables are heated through, about 2-3 minutes.
⏱️ 3 min
- 10
Taste the fried rice and adjust seasonings as needed, adding more oyster sauce, soy sauce, or sesame oil if desired. Add the cooked shrimp and the green parts of the green onion to the pan. Give everything one final good toss to combine.
⏱️ 3 min
- 11
Plate and serve immediately. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Fried Rice
- 4 large eggs, 3 separated (yolks for rice, whites for scramble), 1 whole
- 3 cups day-old rice
- 1/2 teaspoon garlic salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 ounces shrimp, peeled and deveined, tails on or off
- 1/8 teaspoon baking soda
- 3 green onions, white and green parts separated
- 6 cloves garlic, minced
- 1/2 white onion, diced
- 4 tablespoons butter, divided, as needed
- 2 tablespoons oyster sauce, or to taste
- 2 tablespoons low sodium soy sauce, or to taste
- 1 teaspoon sesame oil, or to taste
- 1 1/2 cups frozen mixed vegetables
Instructions
- 1
Separate the yolks from 3 large eggs into a large bowl with the 3 cups of day-old rice. In a separate small bowl, combine the 3 egg whites with the remaining 1 whole large egg. Season the egg white mixture with 1/4 teaspoon of garlic salt and 1/4 teaspoon of black pepper. Set aside both bowls.
⏱️ 3 min - 2
Using your hands, thoroughly mix the 3 egg yolks into the day-old rice until the rice is evenly coated and has a uniform yellow color.
⏱️ 3 min - 3
Pat the peeled and deveined shrimp dry with paper towels. Season the shrimp with the remaining 1/4 teaspoon of garlic salt, 1/4 teaspoon of black pepper, and the 1/8 teaspoon of baking soda. Toss to coat evenly.
⏱️ 2 min - 4
Chop the green onions, separating the white parts from the green parts. Mince the garlic cloves. Dice the white onion.
⏱️ 5 min - 5
Heat 1 tablespoon of butter in a large skillet or wok over medium heat. Add the seasoned shrimp and cook for about 1 minute on each side, until they turn a nice pink color. Do not overcook. Remove the shrimp from the pan and set aside.
⏱️ 3 min - 6
Wipe down the skillet. Add 1 tablespoon of butter to the pan. Pour in the reserved egg white and whole egg mixture and scramble until cooked through. Remove the scrambled egg from the pan and set aside.
⏱️ 2 min - 7
Add 1 tablespoon of butter to the pan. Add the minced garlic, the white parts of the green onion, and the diced white onion. Cook until fragrant, about 2-3 minutes.
⏱️ 3 min - 8
Increase the heat to medium-high. Add the egg-yolk-coated rice to the pan. Season the rice with the oyster sauce, low sodium soy sauce, and sesame oil. Mix thoroughly, breaking up any clumps of rice, and cook for 3-5 minutes, allowing the rice to lightly crisp.
⏱️ 5 min - 9
Add the frozen mixed vegetables and the cooked scrambled egg to the rice mixture. Stir everything together until well combined and the vegetables are heated through, about 2-3 minutes.
⏱️ 3 min - 10
Taste the fried rice and adjust seasonings as needed, adding more oyster sauce, soy sauce, or sesame oil if desired. Add the cooked shrimp and the green parts of the green onion to the pan. Give everything one final good toss to combine.
⏱️ 3 min - 11
Plate and serve immediately. Enjoy!
⏱️ 1 min