Fried Rice with Shrimp
This recipe calls for a relatively small amount of shrimp to keep the shrimp flavor from overpowering the other ingredients. If you want more protein, add 2 thinly sliced Chinese sausages.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Medium
- 4 oz. large shrimp, shelled and deveined
- ¼ tsp. salt
- 2 Tbsp. chicken broth
- 1 Tbsp. oyster sauce
- 1 Tbsp. soy sauce
- 2 large eggs
- ⅛ tsp. ground black pepper
- 3 Tbsp. vegetable oil, divided
- 2 thin slices ginger
- 2 scallions, finely chopped
- ½ small onion, chopped
- 1 cup frozen peas
- 3 cups cooked rice
- 1 small tomato, sliced
- ½ small cucumber, sliced
- Rinse the shrimp under cold running water and pat dry with paper towels. Toss with the salt.
- In a small bowl, combine the chicken broth, oyster sauce, and soy sauce. Set aside. Lightly beat the eggs, stirring in the black pepper.
- Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the sliced ginger and scallions. Stir-fry for 10 seconds, then add the shrimp. Stir-fry the shrimp briefly until it turns bright pink.
- Push the shrimp to the sides and add the onion in the middle of the wok or skillet. Stir-fry for 2 minutes or until it begins to soften. Add the peas. Stir-fry for 1 minute or until it is tender but still crisp. Remove the shrimp and vegetables from the pan.
- Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the rice. Stir-fry the rice for 1 minute or until it begins to turn golden. Add the lightly beaten eggs and scramble, mixing them in with the rice. Add the chicken broth mixture. Add the shrimp and vegetables back into the pan. Stir-fry for 1–2 minutes to mix everything together. Garnish with the slices of tomato and cucumbers. Serve hot.