Shrimp Fried Rice

Instructions

• 1)

  Make sure to carefully follow each step of the instructions for the best results :

  1. Prep the ingredients.
     Pat the shrimp dry and season lightly with the salt and black pepper. Break up the cold rice with your hands or a fork so there are no big clumps. In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar so the sauce is ready to go once the pan is hot.

  2. Cook the eggs.
     Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble gently for about 30 seconds to 1 minute, just until set. Transfer them to a plate so they stay soft and don’t overcook.

  3. Sear the shrimp.
     Add the remaining oil to the pan, then add the shrimp in a single layer. Cook for 1 to 2 minutes per side until they turn pink and opaque. Remove them from the pan and set aside. Shrimp cook very quickly, so it’s better to pull them out early and add them back later than leave them in too long.

  4. Stir fry the rice.
     Add the peas and carrots to the pan and cook for 1 minute, then stir in the garlic and cook just until fragrant. Add the cold rice and spread it across the pan. Let it sit for 30 to 45 seconds before stirring so some of the grains get a little toasty. Pour in the sauce and toss well until the rice is evenly coated and heated through.

  5. Finish and serve.
     Return the cooked shrimp and scrambled eggs to the pan, then add the sliced green onions. Toss everything together for another 1 to 2 minutes until hot and well combined. Taste and adjust with a little more soy sauce if needed, then serve right away.