Shrimp Fried Rice

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 large eggs
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 pound medium shrimp, peeled, deveined and cut into pieces
  • 1 tablespoon minced peeled ginger
  • 4 ounces fresh or frozen snow peas (thawed, if frozen), halved
  • 1 cup shredded carrots
  • 1 bunch scallions, chopped
  • 3 cups cooked white rice
Directions

Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.

Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.

Photograph by Antonis Achilleos


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