Description
A quick and delicious shrimp fried rice that combines shrimp with colorful veggies for a nourishing family meal.
Ingredients
- 1 lb large or jumbo shrimp, peeled, deveined, tail-off
- 2 tbsp grapeseed oil
- 1 tbsp mirin
- 1 small or medium yellow onion, diced
- 1 cup shredded carrots
- 2 tsp sesame oil
- 2 large eggs, beaten
- 3 cups cooked white rice (cold)
- 2 tsp garlic powder
- 1/4 cup low-sodium soy sauce
- 1 tbsp oyster sauce
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/3 cup green onion, chopped for garnish (optional)
- Salt and pepper, to taste
- 6 tbsp unsalted butter
Instructions
- Season the shrimp lightly with salt and pepper in a bowl.
- Heat grapeseed oil in a large skillet over medium-high heat. Add 2 tbsp of butter to the pan.
- Once the butter melts, add the seasoned shrimp and cook for 3 minutes, tossing for even cooking. Remove shrimp and let it rest on a plate.
- Deglaze the pan with mirin, scraping up any bits stuck to the bottom.
- Add the remaining 4 tbsp butter. Once melted, toss in diced onion and sauté for about 2 minutes until translucent.
- Stir in shredded carrots and sauté for an additional 3 minutes.
- Push the vegetables to the edge of the pan, forming a well in the center. Pour sesame oil into the well, followed by the beaten eggs. Scramble the eggs with the help of the vegetables for about a minute.
- Carefully stir in the cold cooked rice, ensuring every grain gets mixed in. Season lightly with salt and pepper.
- Season the rice liberally with garlic powder and pour in both soy sauce and oyster sauce, stirring until the rice takes on a lovely brown color.
- Add the frozen peas and corn, continuing to stir until warmed through.
- Finally, toss the cooked shrimp back in, mixing everything until well combined.
- Garnish with optional chopped green onions and serve warm immediately.
Notes
Use cold rice for best texture. Customize vegetables based on what you have on hand.