St Louis Shrimp Fried Rice
St Louis Shrimp Fried Rice
Ingredients
For the Shrimp
- 1 pound shrimp, peeled, deveined
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 teaspoon neutral oil
- 1/4 teaspoon baking soda
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon neutral oil
- 1 teaspoon granulated sugar
For the Fried Rice
- 3 tablespoons neutral oil, divided, plus more as needed
- 2 eggs, beaten
- 1/2 cup onion, diced
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 4 cups cooked rice, chilled, grains separated
- 1/2 teaspoon MSG, or to taste
- 1/2 cup green onions, chopped
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon soy sauce, 1/2 teaspoon white pepper, 1/4 teaspoon salt, 1 teaspoon neutral oil, and 1/4 teaspoon baking soda. Mix thoroughly to coat the shrimp. Let it marinate for 10 minutes.
⏱️ 10 min
- 2
While the shrimp is marinating, prepare the aromatics: mince the garlic and dice the onion.
⏱️ 5 min - 3
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce, 1 teaspoon neutral oil, and granulated sugar until well combined. Microwave the sauce for 1 minute to help dissolve the sugar and meld the flavors.
⏱️ 2 min
- 4
Heat 1 tablespoon of neutral oil in a large wok or a large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble them, breaking them into small pieces. Once cooked through, remove the scrambled eggs from the wok and set them aside.
⏱️ 2 min
- 5
Add 1 tablespoon of neutral oil to the same wok. Add the seasoned shrimp and sauté for about 3 minutes, or until they are pink and fully cooked. Do not overcook. Remove the cooked shrimp from the wok and set them aside with the eggs.
⏱️ 3 min
- 6
Add 1/2 tablespoon of neutral oil to the wok, adding more if needed. Add the diced onions and bean sprouts. Sauté for 2-3 minutes until the onions start to soften.
⏱️ 3 min
- 7
Add the minced garlic to the onions and bean sprouts and sauté for 1 minute more until fragrant. Remove the sautéed aromatics from the wok and set them aside.
⏱️ 1 min
- 8
Add the remaining 1/2 tablespoon of neutral oil to the wok. Add the chilled, separated cooked rice. Stir-fry the rice, breaking up any clumps, until it is fully heated through and the grains are separate and slightly toasted, about 3-5 minutes.
⏱️ 4 min
- 9
Return the sautéed onions, bean sprouts, and garlic to the wok with the rice. Pour in the prepared sauce. Mix everything together thoroughly, tossing constantly, until the rice is evenly coated and has a dark, uniform color.
⏱️ 2 min
- 10
Add the cooked scrambled eggs and shrimp back into the wok with the rice. Toss gently to combine all ingredients.
⏱️ 1 min
- 11
Season the fried rice with 1/2 teaspoon MSG, or to taste. Stir in the chopped green onions.
⏱️ 1 min
- 12
Serve the St Louis Shrimp Fried Rice immediately while hot.
Kitchen Tools
Nutrition Facts (per serving)
St Louis Shrimp Fried Rice
For the Shrimp
- 1 pound shrimp, peeled, deveined
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 teaspoon neutral oil
- 1/4 teaspoon baking soda
For the Sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon neutral oil
- 1 teaspoon granulated sugar
For the Fried Rice
- 3 tablespoons neutral oil, divided, plus more as needed
- 2 eggs, beaten
- 1/2 cup onion, diced
- 1 cup bean sprouts
- 2 cloves garlic, minced
- 4 cups cooked rice, chilled, grains separated
- 1/2 teaspoon MSG, or to taste
- 1/2 cup green onions, chopped
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon soy sauce, 1/2 teaspoon white pepper, 1/4 teaspoon salt, 1 teaspoon neutral oil, and 1/4 teaspoon baking soda. Mix thoroughly to coat the shrimp. Let it marinate for 10 minutes.
⏱️ 10 min - 2
While the shrimp is marinating, prepare the aromatics: mince the garlic and dice the onion.
⏱️ 5 min - 3
In a separate small bowl, whisk together the dark soy sauce, light soy sauce, Shaoxing wine, oyster sauce, 1 teaspoon neutral oil, and granulated sugar until well combined. Microwave the sauce for 1 minute to help dissolve the sugar and meld the flavors.
⏱️ 2 min - 4
Heat 1 tablespoon of neutral oil in a large wok or a large non-stick skillet over medium-high heat. Pour in the beaten eggs and scramble them, breaking them into small pieces. Once cooked through, remove the scrambled eggs from the wok and set them aside.
⏱️ 2 min - 5
Add 1 tablespoon of neutral oil to the same wok. Add the seasoned shrimp and sauté for about 3 minutes, or until they are pink and fully cooked. Do not overcook. Remove the cooked shrimp from the wok and set them aside with the eggs.
⏱️ 3 min - 6
Add 1/2 tablespoon of neutral oil to the wok, adding more if needed. Add the diced onions and bean sprouts. Sauté for 2-3 minutes until the onions start to soften.
⏱️ 3 min - 7
Add the minced garlic to the onions and bean sprouts and sauté for 1 minute more until fragrant. Remove the sautéed aromatics from the wok and set them aside.
⏱️ 1 min - 8
Add the remaining 1/2 tablespoon of neutral oil to the wok. Add the chilled, separated cooked rice. Stir-fry the rice, breaking up any clumps, until it is fully heated through and the grains are separate and slightly toasted, about 3-5 minutes.
⏱️ 4 min - 9
Return the sautéed onions, bean sprouts, and garlic to the wok with the rice. Pour in the prepared sauce. Mix everything together thoroughly, tossing constantly, until the rice is evenly coated and has a dark, uniform color.
⏱️ 2 min - 10
Add the cooked scrambled eggs and shrimp back into the wok with the rice. Toss gently to combine all ingredients.
⏱️ 1 min - 11
Season the fried rice with 1/2 teaspoon MSG, or to taste. Stir in the chopped green onions.
⏱️ 1 min - 12
Serve the St Louis Shrimp Fried Rice immediately while hot.