A quick, flavourful meal that transforms leftover rice and frozen veggies into a satisfying dish studded with tender shrimp. With the perfect balance of savoury soy sauce, aromatic sesame oil, and a hint of heat from black pepper, this Shrimp Fried Rice recipe, inspired by global recipes, is sure to become a go-to weeknight favourite. The secret to restaurant-style fried rice lies in cooking each component separately to maintain their textures before tossing them all together in a hot wok.
In a bowl, toss the shrimp with cornstarch, 1/4 tsp salt and 1/4 tsp black pepper. Set aside to marinate while you prepare the other ingredients.
Description - Step 2
Scramble the eggs
Heat 1 tbsp oil in a large wok or pan over medium-high heat. Pour in the beaten eggs and scramble until just set but still moist. Transfer to a plate.
Description - Step 3
Stir-fry the shrimp
Add another 1 tbsp oil to the wok. Stir-fry the marinated shrimp until pink and just cooked through, about 2 minutes. Remove with a slotted spoon and set aside.
Description - Step 4
Sauté aromatics and rice
Heat the remaining 1 tbsp oil in the wok. Sauté the spring onion whites until fragrant, about 30 seconds. Add the rice, breaking up any clumps with the back of a spoon. Toss well and stir-fry until the rice is heated through and starting to toast, about 3-4 minutes.
Description - Step 5
Add vegetables and seasonings
Stir in the peas and carrots, soy sauce, remaining salt and black pepper. Toss everything together over high heat until well combined and the vegetables are tender, 2-3 minutes.
Description - Step 6
Finish the fried rice
Return the cooked shrimp and scrambled eggs to the wok. Drizzle with sesame oil and mix gently until everything is evenly distributed and piping hot. Taste and adjust seasoning if needed. Garnish with spring onion greens and serve immediately.
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Chinese
Easy
Main Course
