Description
Dive into the savory world of Shrimp Fried Rice, a classic dish that combines succulent shrimp, fragrant jasmine rice, and a colorful medley of vegetables, all seasoned to perfection. This recipe brings a touch of Asian cuisine to your table, offering a deliciously balanced meal that’s both satisfying and easy to make.
Ingredients
Scale
- 1 cup Jasmine rice
- 1 cup water
- 1 tsp oil (plus more for frying)
- 6.3 oz (180 g) shrimp, peeled and deveined
- 1/2 tsp rice wine
- 1/6 tsp salt (adjust to taste)
- 1/8 tsp sugar
- 1/16 tsp white pepper powder
- 1/2 tsp corn starch
- 2 cloves of garlic, minced
- 3.5 oz (100 g) bean sprouts
- 0.7 oz (20 g) carrot, julienned
- 1/2 cup frozen green peas, thawed
- 1/4 tsp dark soy sauce
- 2 large eggs, beaten
- 2 stalks of green onion, chopped
- 1/8 tsp black pepper powder
Instructions
- Rice Prep: Rinse jasmine rice until the water runs clear, cook with 1 cup of water, then let it cool. For the best texture, use day-old rice.
- Marinate Shrimp: Mix shrimp with rice wine, salt, sugar, white pepper, and corn starch. Let it marinate for 10 minutes.
- Cook Shrimp: In a hot skillet with oil, cook shrimp for 2-3 minutes until pink. Remove and set aside.
- Scramble Eggs: In the same skillet, add a bit more oil and scramble the eggs. Set aside with shrimp.
- Sauté Vegetables: Add more oil if needed, then garlic, carrots, bean sprouts, and peas. Cook for a few minutes until tender.
- Combine: Add rice to the skillet, breaking any clumps. Stir in dark soy sauce for color and flavor.
- Final Touches: Return shrimp and eggs to the skillet, season with black pepper, and mix well.
- Garnish and Serve: Off the heat, stir in green onions. Serve hot, garnished with more green onions or sesame seeds, if desired.
Notes
- Cool Before Storing: Allow your shrimp fried rice to cool to room temperature before packing it away. This prevents condensation inside the container, which can make the rice soggy.
- Airtight Containers: Use airtight containers to store your fried rice in the refrigerator. Properly stored, it can last for up to 3 days.
- Reheating: To bring back the dish’s original flavor and texture, reheat it in a skillet over medium heat. Add a little water or broth to prevent it from drying out. You can also use a microwave, but the stovetop method is preferred for the best result.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 700 mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150 mg