Shrimp Fried Rice
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4 servings
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Calories
417 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Chinese
Shrimp Fried Rice
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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.
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Ingredients
- 4 cups of day-old cooked rice
- 1 pound Shrimp peeled and deveined
- 3 large eggs
- 3 tablespoons canola oil or vegetable oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- 1 shallot diced
- ½ cup carrot
- ½ cup frozen peas
- 1 teaspoon sesame oil
- 3 green onions
- Salt & ground white pepper – if needed add after tasting
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
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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.
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
Show Details
Calories
417kcal
(21%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
140mg
(47%)
Sodium
966mg
(40%)
Potassium
291mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3104IU
(62%)
Vitamin C
11mg
(12%)
Calcium
66mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% 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.
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