Shrimp fried rice
Takeout-style shrimp fried rice with juicy seared shrimp, scrambled egg, peas, carrots and scallions, tossed with soy and sesame oil in one hot pan.
- Prep
- 5 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 640 kcal
Ingredients
Method
Pat the shrimp dry and season with a pinch of salt. Break up the rice with your hands so there are no clumps (squeeze the pouches if using).
Heat 1/2 tbsp oil in a wok or large nonstick skillet over high heat. Add the shrimp in a single layer and cook, flipping once, until pink and just opaque. Tip onto a plate.
Add another 1/2 tbsp oil, lower the heat to medium-high and scramble the eggs until just set. Add to the shrimp.
Add the remaining oil and turn the heat to high. Fry the scallion whites and garlic for a few seconds, then the peas and carrots until hot.
Add the rice and spread it out. Let it sit for 30 seconds, then toss; repeat until every grain is hot and starting to toast.
Drizzle the soy and oyster sauce around the edge of the pan, add the sesame oil and white pepper and toss. Return the shrimp and egg with the scallion greens and toss until hot. Serve straight away.
Tips
- No leftover rice? Microwave rice pouches are firm and dry enough to fry straight from the package; freshly cooked rice turns mushy.
- Take the shrimp out while they are barely opaque; they finish cooking when they go back in at the end.
- For gluten-free, use tamari instead of soy sauce and a gluten-free oyster sauce, or leave it out.
