Classic Shrimp-And-Egg Fried Rice
15m prep 10m cook 25m ready
A classic shrimp-and-egg fried rice made with day-old long-grain rice for perfect texture. Fresh ginger and scallions add aromatic flavor, making it tastier than takeout.
Ingredients
- 1/2 lb medium-size shrimp peeled and deveined
- 1/2 tsp kosher salt
- 1 tsp cornstarch
- 4 tbsp vegetable oil divided
- 2 tsp freshly grated ginger
- 3 scallions finely chopped
- 3 eggs beaten
- 3 cup day-old cooked long-grain white rice
- 1/2 cup frozen peas
- 2 tsp soy sauce
- 1 tsp sesame oil
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 228 mg
- Iron: 14.4 mg
- Magnesium: 106 mg
- Phosphorus: 496 mg
- Potassium: 847 mg
- Zinc: 4.27 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1/2 tsp kosher salt
- 1 tsp cornstarch
- 2 tsp freshly grated ginger
- 3 cup day-old cooked long-grain white rice
- 1/2 cup frozen peas
- 2 tsp soy sauce
- 1 tsp sesame oil
Prepare
- 1/2 lb medium-size shrimp, peeled and deveined
- 4 tbsp vegetable oil, divided
- 3 scallions, finely chopped
- Beat 3 eggs
Let's Cook
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Step 1.
In a small bowl, toss the shrimp with ½ teaspoon kosher salt and 1 teaspoon cornstarch until evenly coated. Let sit for 10 minutes at room temperature.
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Step 2.
Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering. Add the shrimp and fry on both sides until they just begin to turn opaque, about 1 minute per side. Remove the shrimp from the wok and set aside.
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Step 3.
Add the remaining 2 tablespoons of vegetable oil to the wok over high heat. Add 2 teaspoons freshly grated ginger, 3 finely chopped scallions, and 3 beaten eggs. Cook, stirring constantly, until the eggs are still runny but just beginning to set, less than 1 minute.
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Step 4.
Immediately add 3 cups day-old cooked long-grain white rice to the wok. Cook, stirring, so that the egg breaks up into small pieces that cling to the rice, about 1 minute.
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Step 5.
Add ½ cup frozen peas and 2 to 3 teaspoons soy sauce to taste. Continue cooking, stirring frequently, until the rice is sizzling hot, about 2 minutes.
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Step 6.
Return the cooked shrimp to the wok and cook for 1 more minute, stirring to combine and heat through. Drizzle 1 teaspoon sesame oil over the top and serve immediately.
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