Description
A comforting bowl of Asian restaurant-inspired fried rice made with shrimp and colorful vegetables, infused with flavorful seasonings.
Ingredients
- 2 tablespoons of unsalted butter (divided)
- 3 medium eggs (whisked)
- 1 cup of cooked shrimp (or protein of choice)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1/2 cup of frozen peas (thawed)
- 4 cups of rice (cooked and preferably day-old)
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of sesame oil
- Sliced green onions (for garnish)
- Salt and black pepper (to taste)
- 1 teaspoon of grated ginger (optional)
- 1 tablespoon of fish sauce (optional)
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of butter. Pour in the whisked eggs and scramble until fully set. Transfer the scrambled eggs to a plate and set aside.
- Add the remaining tablespoon of butter to the skillet. Sauté the diced carrots and onion until tender, about 3-4 minutes.
- Stir in the minced garlic and grated ginger (if using), cooking for an additional minute.
- Introduce the chilled, day-old rice and thawed peas to the skillet, cooking for 3-4 minutes until the rice shows signs of browning.
- Return the scrambled eggs to the skillet, followed by the cooked shrimp or chosen protein.
- Add soy sauce, sesame oil, and oyster sauce, stirring together for 1-2 minutes until heated through.
- Optionally drizzle fish sauce for added flavor. Serve hot, garnished with sliced green onions.
Notes
For a perfect texture, use day-old rice and ensure all ingredients are prepped before cooking.