Shrimp Fried Rice (Print Version)
# Ingredients:
01 -
1 pound large shrimp, peeled and deveined
02 -
2 tablespoons grapeseed oil
03 -
1 tablespoon mirin (rice cooking wine)
04 -
1 medium yellow onion, diced
05 -
1 cup carrots, shredded or julienned
06 -
2 teaspoons sesame oil
07 -
2 large eggs, lightly beaten
08 -
3 cups cooked white rice, preferably day-old
09 -
2 teaspoons garlic powder
10 -
¼ cup low-sodium soy sauce
11 -
1 tablespoon oyster sauce
12 -
½ cup frozen peas
13 -
½ cup frozen corn kernels
14 -
⅓ cup green onions, chopped (for garnish)
15 -
6 tablespoons unsalted butter, divided
16 -
Salt and black pepper to taste
# Instructions:
01 -
Pat shrimp dry with paper towels and season lightly with salt and pepper on both sides. Set aside while you heat the pan.
02 -
Heat grapeseed oil in a large skillet or wok over medium-high heat. Add 2 tablespoons of butter and let it melt. Add seasoned shrimp and cook for about 3 minutes, flipping halfway through, until pink and cooked through. Remove shrimp to a plate and set aside.
03 -
Pour mirin into the hot pan to deglaze, scraping up any browned bits from the bottom. This adds extra flavor to your fried rice base.
04 -
Add the remaining 4 tablespoons of butter to the pan. Once melted, add diced onion and cook for 2 minutes until softened. Add shredded carrots and continue cooking for 3 minutes until tender-crisp.
05 -
Reduce heat to medium and push the vegetables to one side of the pan, creating a well in the center. Add sesame oil to the well, then pour in beaten eggs. Scramble the eggs and gradually mix them with the vegetables for about 1 minute.
06 -
Stir in the cooked rice, breaking up any clumps. Season with salt, pepper, and garlic powder. Add soy sauce and oyster sauce, stirring constantly until the rice takes on a golden brown color, about 3-4 minutes.
07 -
Add frozen peas and corn to the rice mixture. Continue stirring for 2-3 minutes until the frozen vegetables are heated through and tender.
08 -
Return the cooked shrimp to the pan and gently toss everything together for 1 minute to heat through. Remove from heat, garnish with chopped green onions, and serve immediately while hot.
# Notes:
01 -
Day-old rice works best because it's less sticky and fries better
02 -
Don't overcook the shrimp or they'll become rubbery
03 -
High heat is key for authentic fried rice texture and flavor
04 -
Push ingredients to one side when scrambling eggs for better control
05 -
Frozen vegetables heat quickly, so add them last to avoid overcooking