Shrimp Fried Rice
A flavorful and satisfying shrimp fried rice with a blend of aromatic spices, eggs, and soy sauce.
Equipment
- cutting board
- Chef's knife
- large skillet or wok
- Spatula
- mixing bowls
- Measuring spoons
Ingredients
- 3 cups Cooked brown or white rice Preferably day-old for best texture.
- 1 kg Shrimp Peeled and deveined.
- 0.5 teaspoon Chili powder For mild heat.
- 0.5 teaspoon Paprika Adds color and mild smokiness.
- 0.5 teaspoon Garlic powder For additional flavor.
- 0.125 teaspoon Cayenne pepper Or more to taste for extra heat.
- 0.25 teaspoon Kosher salt Adjust to taste.
- to taste Fresh black pepper For seasoning.
- 2 egg whites Eggs Scrambled.
- 1 whole Egg Scrambled.
- 0.5 medium Onion Chopped.
- 2 cloves Garlic Minced.
- 5 medium Green onions Chopped, whites and greens separated.
- as needed Oil spray For cooking.
- 1 tablespoon Sesame oil For stir-frying and added flavor.
- 1 teaspoon Ground red pepper flakes Or more to taste for extra spice.
- 4 teaspoons Soy sauce Or more to taste.
- 1 teaspoon Fish sauce Or substitute with additional soy sauce.
Instructions
- In a bowl, season the shrimp with cayenne pepper, chili powder, paprika, salt, black pepper, and garlic powder. Mix well to ensure the shrimp are evenly coated.
- In a hot skillet over medium heat, spray a little oil and cook the scrambled egg whites and whole egg until fully cooked. Remove from the skillet and set aside.
- Increase the heat to high. Once the skillet is hot, add sesame oil and sauté the chopped onions, green onion whites, minced garlic, and ground red pepper flakes for 1-2 minutes until fragrant.
- Add the seasoned shrimp to the skillet and fry until they turn opaque, about 2-3 minutes.
- Add the cooked rice to the skillet and allow it to simmer until the bottom is browned, about 2-3 minutes. Stir the rice and then add the cooked eggs, soy sauce, and fish sauce. Mix everything well and cook for an additional 2 minutes.
- Add the green parts of the chopped green onions and mix. Serve hot, optionally topped with grilled shrimp for an extra touch.
Notes
For the best texture, use day-old rice stored in the fridge. Add more soy sauce or spice according to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.