Shrimp Fried Rice Recipe
Originating from China, this delectable recipe has found its way into kitchens around the world, loved for its simplicity, versatility, and incredible taste.
Equipment
- Wok or large skillet
- Spatula
- Cooking spoon
- Cutting board
- Knife
Ingredients
- 2 cups of cooked rice (preferably day-old)
- 250g shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup mixed vegetables (such as peas, carrots, and corn)
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add minced garlic and stir-fry for 30 seconds until fragrant.
- Add shrimp to the wok and cook until pink and opaque, about 2-3 minutes. Remove shrimp from the wok and set aside.
- In the same wok, pour beaten eggs and scramble until cooked through. Remove eggs and set aside with the shrimp.
- Add mixed vegetables to the wok and stir-fry until tender, about 3-4 minutes.
- Add cooked rice to the wok, breaking up any clumps with a spatula.
- Drizzle soy sauce, oyster sauce, and sesame oil over the rice. Stir well to combine.
- Return cooked shrimp and eggs to the wok, stirring until everything is evenly distributed and heated through.
- Season with salt and pepper to taste.
- Garnish with chopped green onions and serve hot.