Description
An elegant weeknight dish that combines plump shrimp, bright vegetables, and glossy grains of rice for a flavorful meal.
Ingredients
Scale
- 3 cups cooked long-grain white rice, chilled
- 10–12 large shrimp (about 12 oz), peeled, deveined
- 2 large eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed and drained
- 3 scallions, thinly sliced
- 1 small shallot, finely minced
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp toasted sesame oil
- 1 tbsp neutral oil (vegetable, canola, or peanut)
- 1 tsp freshly grated ginger
- 1 small garlic clove, minced
- Freshly ground black pepper, to taste
- 1–2 tbsp toasted sesame seeds (optional)
- Fresh cilantro or chives, finely chopped (optional)
Instructions
- Prep ingredients: Beat eggs and fluff chilled rice with a fork.
- Heat a large wok or skillet over high heat, add half the oil. Sear shrimp until pink and charred; remove.
- Scramble eggs in the pan and remove when slightly underdone.
- Add shallot, ginger, and garlic; stir-fry until fragrant.
- Add peas and carrots until warmed.
- Add rice in handfuls, stir-fry to coat and caramelize slightly.
- Return shrimp and eggs, add soy and oyster sauce, mix until hot.
- Finish with sesame oil and scallion greens, adjust seasoning.
- Plate and garnish with sesame seeds and other toppings as desired.
Notes
Use day-old rice for best texture. Ensure shrimp is patted dry before cooking for a good sear.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 220mg