Chinese · Lunch · Dinner
Fast fried rice with juicy shrimp, egg and vegetables.
WHAT YOU NEED
Ingredients adjusted for 4 servings
Read the complete method first. Measure all ingredients for Shrimp Fried Rice, prepare the listed equipment, and separate raw-food tools from ready-to-eat food.
STEP BY STEP
Pat 300 g peeled shrimp dry, remove any remaining vein and season lightly. Break 3 cups cold rice into separate grains, beat 2 eggs, and measure 1 cup peas and carrots, 2 tablespoons soy sauce, 1 teaspoon sesame oil and sliced spring onions.
Heat a wok over high heat with 1 teaspoon oil. Add the shrimp in one layer and cook for 1–2 minutes per side until pink, opaque and curled into a loose C shape. Transfer immediately so they do not become rubbery.
Add another teaspoon oil, pour in the eggs and stir for about 45 seconds until softly scrambled. Move them to the shrimp plate.
Stir-fry the peas and carrots for 2–3 minutes, then add the cold rice and press apart all clumps. Toss over high heat for 3–4 minutes until the rice is dry, separate and steaming.
Drizzle in the soy sauce and sesame oil, then return the shrimp and eggs. Toss for 1–2 minutes until everything is evenly seasoned and piping hot, but stop as soon as the shrimp are reheated.
Finish with spring onions and serve immediately. Confirm shellfish allergies before cooking and refrigerate leftover rice promptly.
Nutrition varies with portions and ingredient brands.
If food browns too quickly, lower the heat. If it is pale or watery, cook in smaller batches and allow excess moisture to evaporate before adding more ingredients.
Serve Shrimp Fried Rice at the temperature recommended in the method. Taste for seasoning only when the food is safe to sample, then add garnishes just before serving.
Cool leftovers promptly, transfer them to a clean airtight container and refrigerate within 2 hours. Reheat only the portion needed until piping hot, and follow local food-safety guidance.
WHAT I LEARNED
Cooking shrimp briefly keeps it tender.
SAFETY FIRST
Shellfish can cause allergies; keep raw shrimp cold and cook thoroughly.
