Shrimp Fried Rice
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2
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Calories
526 kcal
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Course
Side Dish, Main Course
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Cuisine
Japanese
Shrimp Fried Rice
Description
Shrimp Fried Rice starts by preparing small shrimp pieces sautéed briefly in sake and salt, then setting them aside. The dish uses day-old Japanese short-grain rice, which helps achieve a better texture when fried. The addition of toasted sesame oil and neutral oil in a hot wok promotes proper cooking without sticking. A gently cooked egg is integrated for additional texture and richness. Scallions and iceberg lettuce are added for freshness and mild crunch. Seasonings like soy sauce, white pepper, and freshly ground black pepper provide layered but not overpowering notes.
The cooking technique involves high heat to quickly cook shrimp and rice while preserving moisture and flavor. Iceberg lettuce is stirred in at the end to retain its crispness. The result is a balanced fried rice where the subtle seafood notes and aromatics complement the cooked rice's texture. Serving it as a main dish or alongside other Asian-style dishes is appropriate.
Ingredients
- 4 oz Shrimp (6 shrimp; shelled and deveined)
- 1 leaf iceberg lettuce (1 oz, 30 g)
- 1 green onion or scallion
- 2 Tbsp neutral oil
- 1 egg large, 50 g each without shell
- 1 tsp sake
- ¼ tsp kosher salt Diamond Crystal brand
- 1 Tbsp sesame oil toasted
- 2 cups Japanese short-grain rice preferably day-old cold rice, cooked
- ⅛ tsp white pepper powder
- black pepper freshly ground
- 1 tsp soy sauce
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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