Ingredients
For the Seasoning
- 1.5 teaspoons low-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1.5 teaspoons sesame oil
- 3/4 teaspoon table salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon sugar
For the Rice & Shrimp
- 3 cups cold, day-old jasmine white rice
- 3 large eggs, yolks and whites separated
- 3/4 lb large shrimp, peeled and deveined
- 3/4 teaspoon table salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon butter
For the Stir-Fry
- 3 green onions, whites and greens separated
- 3/4 cup onion, diced
- 1.5 tablespoons garlic, minced
- 1.5 teaspoons ginger, minced
- 1 jalapeno, minced (optional)
- 1/3 cup frozen peas, thawed
- 1/3 cup frozen carrots, thawed
- 4-5 tablespoons neutral oil, divided
First, Prep the Rice and Shrimp
The most important part of any fried rice is using cold, day-old rice. Before you start, break up the cold rice with your hands so there are no large clumps. In a large bowl, mix the 3 egg yolks with the cold rice until every grain is coated.
In a separate small bowl, whisk the 3 egg whites with a pinch of salt and pepper.
Pat the shrimp completely dry and season them with the salt, garlic powder, and black pepper.
In another small bowl, whisk together all the seasoning ingredients, from the soy sauce to the sugar.
Next, Cook the Components Separately
Heat a large wok or skillet over high heat until it is just about to smoke. Add 1 tablespoon of oil. Add the seasoned shrimp and cook for ~1 minute per side until pink and curled. Add the tablespoon of butter and toss to coat. Remove the shrimp from the wok and set aside.
Add another tablespoon of oil to the hot wok. Add the white parts of the green onions and the diced onion and sauté for ~2 minutes until translucent. Add the minced garlic, ginger, and optional jalapeno and stir-fry for another 30 seconds until fragrant.
Finally, Assemble the Fried Rice
Increase the heat to high and add 2 more tablespoons of oil to the wok. Add the egg yolk-coated rice and stir-fry for ~2-3 minutes, using your spatula to toss and separate the grains.
Add the thawed peas and carrots and continue to stir-fry on high heat for another couple of minutes.
Pour the prepared seasoning mixture over the rice and toss until everything is well combined.
Push the rice to one side of the wok. Add the whisked egg whites to the empty side and scramble them until just cooked. Mix the scrambled egg whites into the rice.
Add the cooked shrimp back into the wok and toss everything together for one final minute to heat through. Turn off the heat, stir in the green parts of the green onions, and serve immediately.
Golden Shrimp Fried Rice
Ingredients
For the Seasoning
- 1.5 teaspoons low-sodium soy sauce
- 1/2 teaspoon fish sauce
- 1.5 teaspoons sesame oil
- 3/4 teaspoon table salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon sugar
For the Rice & Shrimp
- 3 cups cold day-old jasmine white rice
- 3 large eggs yolks and whites separated
- 3/4 lb large shrimp peeled and deveined
- 3/4 teaspoon table salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon butter
For the Stir-Fry
- 3 green onions whites and greens separated
- 3/4 cup onion diced
- 1.5 tablespoons garlic minced
- 1.5 teaspoons ginger minced
- 1 jalapeno optional, minced
- 1/3 cup frozen peas thawed
- 1/3 cup frozen carrots thawed
- 4-5 tablespoons neutral oil divided
Instructions
- Break up cold rice with hands, mix with egg yolks until grains are coated.
- Whisk egg whites with pinch of salt and pepper.
- Pat shrimp dry, season with salt, garlic powder and black pepper.
- Mix soy sauce, fish sauce, sesame oil, salt, pepper, and sugar in small bowl.
- Heat wok over high heat, add 1 tbsp oil. Cook shrimp 1 minute per side, add butter, toss and remove.
- Add 1 tbsp oil, sauté white parts of green onions and diced onion 2 minutes.
- Add garlic, ginger, jalapeño, stir-fry 30 seconds.
- Add 2 tbsp oil and egg-coated rice, stir-fry 2-3 minutes.
- Add peas and carrots, stir-fry 2 minutes.
- Pour seasoning mixture over rice, toss well.
- Push rice aside, scramble egg whites in empty space, then mix into rice.
- Return shrimp to wok, toss 1 minute to heat through.
- Stir in green onion tops and serve.
