- Judith Akatugba
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Chinese Shrimp fried rice, which is often prepared in a wok over high heat, is arguably the most inventive way to use up leftover rice. Don’t worry if you don’t have any leftover rice! Freshly produced rice is just fine; just remember to rinse it beforehand to lessen the likelihood of it clumping. When the rice is finished, place it on a baking sheet and allow it to cool for five minutes before preparing the stir fry.
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Ingredients
- 2 tbsp. soy sauce
- 2 tsp. sesame oil
- 2 tsp. granulated sugar (optional)
- 2 cloves garlic, minced
- 1 1″ piece ginger, peeled and minced
- 3 tbsp. vegetable oil, divided
- 2 carrots, peeled and finely chopped
- 1 green bell pepper, finely chopped
- 1 lb. shrimp, peeled and deveined
- 2 large eggs, whisked
- 3 c. cooked white rice
- 1 c. rozen peas, defrosted and drained sriracha, for serving
- 2 tbsp. Sliced green onions
Directions
- Step 1: In a small bowl, combine soy sauce, sesame oil, sugar if using, ginger, and garlic.
- Step 2: In a large skillet over medium-high heat, heat 1 tablespoon oil. Add carrots and peppers and sauté until partially tender, about, 3 minutes, then add shrimp and cook, 4 minutes, or until pink and opaque, stirring occasionally. Remove shrimp and vegetables from skillet and wipe out pan.
- Step 3: Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds. Push eggs to the side of the skillet, then add rice and soy sauce mixture. Stir to combine everything in the skillet, then press rice into an even layer and let cook undisturbed until a golden crust forms where the rice touches the bottom of the skillet, about 4 to 5 minutes.
- Step 4: Stir in cooked shrimp and vegetables, as well as the peas, and toss until all ingredients are heated through, 1 to 2 minutes more.
- Step 5: Serve topped with green onions and Sriracha.
