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Shrimp Fried Rice
Forget the takeout make restaurant-quality shrimp fried rice in 30 minutes. Made with fresh shrimp, garlic, ginger, shallots, leftover rice, carrot, peas, and eggs in amazing savory Asian flavors. Made in one pan, packed with flavors in 30 minutes.
Prep Time
20 mins
Cook Time
8 mins
Servings:
4
servings
Calories:
417 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Chinese
Ingredients
- 4 cups cooked rice day-old
- 1 pound Shrimp peeled and deveined
- 3 large egg
- 3 tablespoons canola oil or vegetable oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 shallot diced
- ½ cup carrot
- ½ cup peas frozen
- 1 teaspoon sesame oil
- 3 green onions
- salt add after tasting, if needed
- ground white pepper add after tasting, if needed
For shrimp marinade
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar best use Shaoxing cooking wine if you have
- 1 teaspoon cornstarch
- 1 teaspoon ground white pepper
For sauce
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce
- 1 ½ tablespoons oyster sauce
- ½ teaspoon ground white pepper
- 1 teaspoon sesame oil
Instructions
- Marinate shrimp:In a bowl whisk all ingredients mentioned under the marinade for shrimp. Add peeled and deveined shrimp to the sauce ingredients. Mix. Let shrimp marinate in the sauce for 5 to 10 minutes.
- Whisk eggs with ⅛ teaspoon of salt and ⅛ teaspoon of ground white pepper. Set aside.
- Make the sauce:In a bowl whisk all ingredients mentioned under the marinade for shrimp. Add peeled and deveined shrimp to the sauce ingredients. Mix. Let shrimp marinate in the sauce for 5 to 10 minutes.
- To a bowl add regular soy sauce, dark soy sauce, oyster sauce, ground white pepper, and sesame oil. Mix well and set aside.
- In a large wok heat 1 tablespoon oil. To hot oil add marinated shrimp. Toss in between. Once the shrimp is cooked 50% remove it from the wok and set aside.
- Clean the wok with a kitchen paper towel (be careful the wok will be hot). Cook whisked eggs in 1 tablespoon oil until just set. Remove and set aside. This is an optional step. You can cook eggs along with the vegetables instead of cooking them separately.
- Add remaining 1 tablespoon oil. On high heat saute minced garlic, minced ginger, and diced shallots for 1 minute.
- Add carrots and peas. Add a big pinch of salt and ground white pepper – this is optional. Stir and toss.
- Add back half-cooked shrimp and eggs to the wok. Toss/stir well.
- Pour prepared sauce and leftover chilled rice into the wok.
- Quickly toss everything together.
- Turn off the heat and pour 1 teaspoon of sesame oil and sprinkle green onion on top.
- Serve and enjoy with more green onion as a garnish on top.
Cup of Yum
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
Nutrition Information
Calories
417kcal
(21%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.1g
(5%)
Cholesterol
140mg
(47%)
Sodium
966mg
(40%)
Potassium
291mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3104IU
(62%)
Vitamin C
11mg
(12%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 417
% Daily Value*
| Calories | 417kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 140mg | 47% |
| Sodium | 966mg | 40% |
| Potassium | 291mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3104IU | 62% |
| Vitamin C | 11mg | 12% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.