Shrimp Fried Rice (虾仁炒饭)
User Reviews
5
Shrimp Fried Rice (虾仁炒饭)
Description
Shrimp Fried Rice (虾仁炒饭) combines marinated shrimp with buttered, gently separated white rice and eggs for a light but flavorful fried rice dish. The shrimp is optionally butterflied for a curled appearance and cooked until just pink. Eggs are lightly scrambled separately, then combined with seasoned rice cooked with butter or a mix of oils. Peas and sliced green onions add freshness and texture, while chicken bouillon powder or optional soy or oyster sauce seasons the dish. White pepper provides a mild heat. The resulting texture is fluffy, with distinct bits of shrimp and vegetables throughout.
The dish suits making with leftover rice to prevent clumping and quick cooking. It provides a savory, yet clean flavor without heavy soy sauce coloring, maintaining a pale, appetizing appearance. The shrimp’s quick cooking preserves tenderness, and the butter contributes a creamy richness.
Serve the fried rice immediately after cooking to enjoy the shrimp at its tenderest. Adjust seasoning to taste, and experiment with optional additions like light soy sauce or oyster sauce for a richer taste or use gluten-free substitutions for dietary needs.
Ingredients
Marinating
- 1/2 lb Shrimp , peeled and deveined (*Footnote 1)
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
Stir fry
- 2 to 3 tablespoons butter (or peanut oil, or a mix of both)
- 3 large egg beaten with a pinch of salt
- 4 cups white rice gently separated with your hands, leftover
- 1 teaspoon chicken bouillon powder (or 1 tablespoon soy sauce or oyster sauce) (*Footnote 2)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground white pepper (or black pepper)
- 1 cup peas or mixed frozen vegetable, frozen
- 3 green onions , sliced
- 1 teaspoon sesame oil (Optional)
Instructions
- (Optional) Place the shrimp flat on the cutting board. Slice horizontally across the center to butterfly the shrimp, so it becomes two thin pieces. This will make the shrimp more flavorful and curled up, like the restaurant style.
- Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium-high heat until hot. Swirl to coat the bottom of the pan with oil. Add the shrimp. Cook, stirring occasionally, until the shrimp has turned pink and curled up. Transfer to a plate immediately.
- Pour in 1 tablespoon of oil and the beaten eggs. Cook until the bottom is set, then lightly scramble. Transfer to the plate with the shrimp.
- Add 1 tablespoon butter and the rice. Cook and stir until the rice has separated fully and is coated evenly with the butter. Pour in the light soy sauce, sprinkle with the salt and the white pepper. Stir and cook until the seasonings have fully dispersed.
- Add the mixed vegetables and green onion. Stir and cook until turning tender. Then add back the cooked shrimp and eggs. Drizzle with sesame oil if you prefer. Mix everything together. Transfer to a plate and serve hot as a side dish or a main dish.
Notes
- Butterflying the shrimp by slicing horizontally helps them curl nicely and enhances appearance.
- Leftover rice should be gently separated by hand to avoid clumps for better texture.
- For a gluten-free version, substitute Shaoxing wine with dry sherry and use tamari instead of soy sauce; verify oyster sauce is gluten-free.
- The dish often uses only salt and MSG (chicken bouillon) for a clean flavor, but soy or oyster sauce can be added if desired for more depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 533kcal | 27% |
| Carbohydrates | 65g | 22% |
| Protein | 27.3g | 55% |
| Fat | 17.5g | 27% |
| Saturated Fat | 8.3g | 42% |
| Cholesterol | 395mg | 132% |
| Sodium | 736mg | 31% |
| Potassium | 528mg | 11% |
| Fiber | 4.4g | 18% |
| Sugar | 4.4g | 9% |
| Calcium | 147mg | 15% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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