Shrimp Fried Rice Recipe

Name: Shrimp Fried Rice Recipe
Total time: 25 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound medium shrimp (peeled and deveined, tails on or off, thawed if frozen); 1 teaspoon cornstarch; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 3 tablespoons canola oil (grapeseed oil, or peanut oil, divided); 3 g reen onions (thinly sliced, about ½ cup, white and green parts divided); 2 tablespoons unsalted butter (divided); 4 large eggs (beaten); 3 cups COLD leftover brown rice; 3 tablespoons low sodium soy sauce (plus additional for serving); 2 teaspoons sesame oil (toasted or untoasted); 1 (12-ounce) bag frozen peas and carrots (about 1 ½ cups, no need to thaw)

This shrimp fried rice recipe is savory, satisfying, and so easy to make. It’s a quick, flavorful dinner that feels like takeout at home!

⏱️ 25 menit 🔪 Persiapan: 10 menit 🔥 Masak: 15 menit 📊 Sedang ⭐ 5.0 (19) 👁️ 8 dilihat

👨‍🍳 Mulai Masak

Foto: Well Plated

Bahan-bahan

4 porsi

1 pound medium shrimp (peeled and deveined, tails on or off, thawed if frozen)
1 teaspoon cornstarch
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons canola oil (grapeseed oil, or peanut oil, divided)
3 g reen onions (thinly sliced, about ½ cup, white and green parts divided)
2 tablespoons unsalted butter (divided)
4 large eggs (beaten)
3 cups COLD leftover brown rice
3 tablespoons low sodium soy sauce (plus additional for serving)
2 teaspoons sesame oil (toasted or untoasted)
1 (12-ounce) bag frozen peas and carrots (about 1 ½ cups, no need to thaw)

Langkah-langkah

Pat the shrimp dry. Place in a bowl and top with the cornstarch, salt, and pepper. Toss to coat.
In a wide, deep skillet or wok, heat 2 tablespoons of the oil over medium high. Once the oil is hot and shimmering, add the shrimp in a single layer. Let cook on the first side for 1 to 2 minutes, then turn and continue cooking on the other side until the shrimp are pink and no longer translucent, about 30 seconds more. Do not overcook! Transfer the shrimp to a large plate or bowl and set aside.
Add 1 tablespoon of the butter to the skillet. Let melt, swirling to coat the pan. Pour in the the beaten eggs. With a spatula, immediately begin to move the eggs around, cooking until they are scrambled and barely set. This will only take a minute or two. Remove to the plate with the shrimp.
Add the remaining 1 tablespoon oil and the white part of the green onions. Let cook, stirring constantly, for 15 seconds. Add the cooked rice and spread into a single layer. Let sizzle undisturbed until lightly crisp on the bottom, 1 to 2 minutes. Stir, return to a single layer, and let sizzle 1 minute more.
Drizzle the soy sauce and sesame oil over the top . Stir to combine.
Stir in the peas and carrots and remaining 1 tablespoon butter. Let cook 1 to 2 minutes to warm the veggies through and melt the butter. Stir in the shrimp, eggs, and the green parts of the green onions, using a spatula to break up the eggs into small pieces. Let heat 1 minute more. Enjoy hot with additional soy sauce to taste.