Shrimp Fried Rice
A delightful and versatile dish that blends rich flavors with colorful ingredients, making it perfect for any occasion.
Ingredients
Sauce Ingredients
- 6 tablespoons soy sauce Use Tamari for gluten-free
- 1 tablespoon chili garlic sauce
- 2 teaspoons rice vinegar
- 3 teaspoons ginger, grated
- 1/4 teaspoon sesame oil
Main Ingredients
- 3 tablespoons olive oil (or oil of your choice) Divided
- 2 teaspoons garlic, minced
- 1/4 cup yellow onion, diced
- 1/2 cup carrots, sliced and quartered
- 1/2 cup frozen peas
- 1 lb shrimp, peeled and deveined
- 2 eggs whisked
- 3 cups packed cooked rice (preferably day-old)
- 1/8 teaspoon ground black pepper
- to taste red pepper flakes
- to taste kosher salt
- for serving poached or fried eggs, additional green onions or red pepper flakes
Instructions
Preparation of Sauce
- In a small bowl, combine the soy sauce, chili garlic sauce, rice vinegar, ginger, and sesame oil. Whisk until well mixed and set aside.
Cooking Vegetables
- In a wok or large skillet, heat one tablespoon of olive oil over medium-high heat. Add minced garlic and sizzle for about one minute, until aromatic.
- Add diced yellow onion and sliced carrots. Stir for 6-8 minutes until onions and carrots soften.
- Add frozen peas and warm through. Transfer the vegetable mixture to a plate and set aside.
Cooking Shrimp
- In the same pan, add another tablespoon of oil and pour in the shrimp. Cook until fully cooked and pink, then remove and place with the vegetables.
Cooking Eggs and Combining Ingredients
- Add the final tablespoon of oil to the pan, pour in the whisked eggs, and scramble until fully cooked.
- Reintroduce the cooked rice, vegetables, shrimp, scrambled eggs, sliced green onions, red pepper flakes, and half of the prepared sauce. Stir until combined.
- Taste and adjust seasoning with red pepper flakes, kosher salt, or more sauce as desired.
Serving
- Serve immediately, drizzling the remaining sauce on top. Garnish with poached or fried eggs, additional green onions, and crushed red pepper flakes.
Notes
Use day-old rice for the best texture and consider cooking in batches if making more to ensure proper searing of ingredients. Customize the vegetable choices to your preference.