Golden Shrimp Fried Rice
Golden fried rice gets its name from coating every grain in egg yolk before frying - it's an old Chinese imperial technique that makes the rice this beautiful golden color. The shrimp gets cooked in butter separately so it stays tender, then everything comes together at the end with scrambled egg whites for extra protein.
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.
Notes
Must use cold, day-old jasmine rice for best results.