Cook and Scale
Shrimp Fried Rice
4 servings · 24 min total
Wok-tossed rice with juicy shrimp, scrambled egg, peas, and carrots in a savoury soy-oyster glaze. A speedy, protein-packed one-pan meal.
Ingredients
- 300 g white rice, cooked and cooled
- 300 g shrimp, peeled
- 3 egg, beaten
- 3 tbsp vegetable oil
- 3 garlic, minced
- 150 g frozen peas
- 2 carrot, diced
- 4 spring onion, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- white pepper to taste
Contains: Gluten, Egg, Soy, Crustaceans, Molluscs, Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Stir-fry the shrimp — Stir-fry the shrimp in 1 tablespoon oil over high heat for 3 minutes until pink. Remove and set aside.
- 2.
Scramble the eggs — Add another tablespoon of oil, pour in the beaten eggs, and scramble for 2 minutes. Remove and set aside.
- 3.
Fry the rice and vegetables — Fry the garlic, carrot, and peas in the remaining oil for 4 minutes, then tip in the cold rice and stir-fry for a further 3 minutes until hot.
- 4.
Combine and season the rice — Return the shrimp and egg, splash in the soy sauce, oyster sauce, and sesame oil, season with white pepper, and toss with the spring onions.