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Shrimp_Fried_Rice

Shrimp Fried Rice

This shrimp fried rice combines juicy shrimp, fluffy scrambled eggs, peas and carrots, and savory seasoned rice in one skillet. Soy sauce, oyster sauce, and Chinese five spice give it bold takeout-style flavor while keeping the recipe quick and easy for a 25-minute dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Asian, Chinese-Inspired
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rice
  • 1 lb shrimp, peeled and deveined
  • 1/2 package frozen peas and carrots
  • 2 eggs, beaten
  • 1/2 cup soy sauce
  • 1 tsp Chinese five spice
  • 1/2 tbsp oyster sauce
  • 1/4 tsp salt
  • 1 tbsp canola oil
  • Green onions, for garnish

Equipment

  • Wok or large skillet
  • Wooden spoon or silicone spatula
  • mixing bowl For beating the eggs

Method
 

  1. Heat the canola oil in a wok or large skillet over medium heat. Once hot, add the shrimp and cook for about 2 minutes. Remove the shrimp from the skillet and set aside.
  2. Add the frozen peas and carrots to the same skillet. Cook for about 2 minutes, stirring frequently.
  3. Add the rice and stir-fry for about 30 seconds. Pour in the soy sauce and oyster sauce, then add the Chinese five spice and salt. Toss until the rice is evenly seasoned.
  4. Push the shrimp fried rice mixture toward the sides to create an opening in the center. Pour in the beaten eggs and let them begin to set for 2 to 3 minutes. Scramble the eggs, then mix them into the rice.
  5. Return the shrimp to the skillet and toss everything together. Continue cooking just until the shrimp are fully cooked and the fried rice is hot.
  6. Garnish the shrimp fried rice with green onions and serve immediately.

Notes

Cook the shrimp only briefly at first because they will finish cooking when returned to the skillet.
Stir the peas and carrots frequently so they heat evenly without overcooking.
Push the rice mixture aside before adding the eggs so they can begin to set before being mixed through the rice.
Taste before adding extra salt because soy sauce and oyster sauce already contribute sodium.
For the best fried rice texture, cooked and cooled rice works especially well if available.
Serve immediately while the rice is hot and the shrimp are tender.