Shrimp Fried Rice
Traditionally cooked in a wok over high heat, Chinese fried rice is perhaps the *most* genius recipe for using up leftover rice. If you don't have any leftover rice, do not fear! You can totally use freshly made—just make sure to rinse your rice beforehand to reduce the chances of the rice clumping. (More on how to cook rice here, should you need it.) Once the rice is cooked, spread it out on a baking sheet to let cool for 5 minutes before you start whipping up the stir fry.
Editor's Note: The introduction to this recipe was updated on August 26, 2020 to include more information about the dish.
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granulated sugar (optional)
cloves garlic, minced
1" piece ginger, peeled and minced
vegetable oil, divided
carrots, peeled and finely chopped
green bell pepper, finely chopped
shrimp, peeled and deveined
large eggs, whisked
cooked white rice
frozen peas, defrosted and drained
sriracha, for serving
Sliced green onions
- In a small bowl, combine soy sauce, sesame oil, sugar if using, ginger, and garlic.
- In a large skillet over medium-high heat, heat 1 tablespoon oil. Add carrots and peppers and sauté until partially tender, about, 3 minutes, then add shrimp and cook, 4 minutes, or until pink and opaque, stirring occasionally. Remove shrimp and vegetables from skillet and wipe out pan.
- Add remaining oil to skillet, then add beaten eggs and cook, stirring frequently, until curds begin to form, about 30 seconds. Push eggs to the side of the skillet, then add rice and soy sauce mixture. Stir to combine everything in the skillet, then press rice into an even layer and let cook undisturbed until a golden crust forms where the rice touches the bottom of the skillet, about 4 to 5 minutes.
- Stir in cooked shrimp and vegetables, as well as the peas, and toss until all ingredients are heated through, 1 to 2 minutes more.
- Serve topped with green onions and Sriracha.