Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serving
Ingredients: 4 oz Shrimp; 1 leaf iceberg lettuce; 1 green onion/scallion; 2 Tbsp neutral oil; 1 large egg (50 g each w/o shell); 1 tsp sake; ¼ tsp Diamond Crystal kosher salt; 1 Tbsp toasted sesame oil; 2 cups cooked Japanese short-grain rice; ⅛ tsp white pepper powder; freshly ground black pepper; 1 tsp soy sauce

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4.8

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2
Calories
526 kcal
Course
Side Dish, Main Course
Cuisine
Japanese

Shrimp Fried Rice

Caleb Murray

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Who needs takeout when you can make this quick and delicious Shrimp Fried Rice recipe at home? Tossed in a hot wok until charred, ebi chahan is a popular Chinese-style dish in Japan.

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Ingredients

Servings

4 oz Shrimp (6 shrimp; shelled and deveined)
1 leaf iceberg lettuce (1 oz, 30 g)
1 green onion/scallion
2 Tbsp neutral oil
1 large egg (50 g each w/o shell)
1 tsp sake
¼ tsp Diamond Crystal kosher salt
1 Tbsp toasted sesame oil
2 cups cooked Japanese short-grain rice (preferably day-old cold rice)
⅛ tsp white pepper powder
freshly ground black pepper
1 tsp soy sauce

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Instructions

Gather all the ingredients.
If your 4 oz shrimp are not shelled and deveined, please see my post How to Devein Shrimp. Then, cut the deveined shrimp into ½-inch (1.3-cm) pieces.
Cut 1 leaf iceberg lettuce and 1 green onion/scallion into small pieces.
Gently whisk 1 large egg (50 g each w/o shell) in a small bowl.
Heat a wok until the surface is almost smoking. Then, add 2 Tbsp neutral oil and spread it around until it coats the surface evenly. Add the egg and cook over high heat. The egg will not stick to the pan as long as you have added enough oil. Quickly mix it with a spatula. When it’s 80% cooked, transfer it to a plate.
In the same wok, add the shrimp pieces and then 1 tsp sake and ¼ tsp Diamond Crystal kosher salt. Cook until the shrimp pieces change color on the outside. The inside doesn’t have to be cooked through at this time. Remove the shrimp onto a plate.
Add 1 Tbsp toasted sesame oil and cook scallion, stir until nicely coated with oil.
Add 2 cups cooked Japanese short-grain rice and break up the chunks of cold rice. Toss in the wok and mix well together.
When the rice is coated with oil, put the egg and shrimp back into the wok and toss it all together. Add the lettuce, ⅛ tsp white pepper powder, freshly ground black pepper, and 1 tsp soy sauce. Toss the fried rice in the wok frequently and mix it all together. Serve immediately.

Nutrition Information

Show Details

Calories 526kcal (26%) Carbohydrates 55g (18%) Protein 20g (40%) Fat 25g (38%) Saturated Fat 13g (65%) Trans Fat 1g Cholesterol 236mg (79%) Sodium 777mg (32%) Potassium 151mg (4%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 215IU (4%) Vitamin C 4mg (4%) Calcium 104mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 526 kcal

% Daily Value*

Calories	526kcal	26%
Carbohydrates	55g	18%
Protein	20g	40%
Fat	25g	38%
Saturated Fat	13g	65%
Trans Fat	1g	50%
Cholesterol	236mg	79%
Sodium	777mg	32%
Potassium	151mg	3%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	215IU	4%
Vitamin C	4mg	4%
Calcium	104mg	10%
Iron	4mg	22%