Try this Shrimp Fried Rice recipe, or contribute your own.
- Carbohydrate 20.69901792525 g
- Cholesterol 531.7953018 mg
- Fat 9.11936100075 g
- Fiber 0 g
- Protein 81.25770776025 g
- Saturated Fat 3.1297372302 g
- Serving Size 1 1 recipe (708g)
- Sodium 889.3625307 mg
- Sugar 20.69901792525 g
- Trans Fat 1.798307532 g
- Calories 508 calories
Step-by-step
- Heat oil in skillet or wok, and add whole eggs. Cook until soft or half cooked and remove from pan and set aside.
- Add raw shrimp and cook until pink on both sides, remove from pan and set aside.
- Wipe pan and add oil. Then add rice and mixed vegetables. Stir fry until heated through, about 10-minutes.
- Add soy sauce, oyster sauce, sugar, salt and pepper, to taste. Stir fry a few minutes.
- Add eggs and shrimp to rice, stir fry a few minutes. Then add bean sprouts, stir fry for about a minute, keeping bean sprouts still crunchy.
- Garnish with green onions.
Should the rice really go into a cold skillet, or will it clump into a solid mass of starch? Freshly cooked grains retain too much internal moisture, which guarantees sticky clumps rather than separate, toasted kernels; cold, day-old white rice works best because refrigeration retrogrades the starches, firming the exterior of each grain. Widespread failure occurs when home cooks crowd the pan, dropping the surface temperature below 350 degrees Fahrenheit and steaming the ingredients instead of searing them.
Pair this dish with foods that cut through the heavy salinity of oyster and soy sauces, such as a sharp cucumber salad dressed with rice vinegar and smashed garlic. Acidic side dishes reset the palate between bites of dense starch and protein, preventing taste fatigue during the meal. Steamed bok choy drizzled with toasted sesame oil also works well, offering a bitter green contrast to the sweet frozen vegetables.
Maillard reactions drive the flavor profile here, occurring when amino acids and reducing sugars from the soy sauce, shrimp, and rice brown under high heat. Umami compounds multiply as the oyster sauce caramelizes against the hot iron of the wok, creating savory depth that plain salt cannot replicate. Precise heat control prevents these sugars from burning into bitterness before the shrimp cooks through.
Leftovers demand careful handling because seafood spoils rapidly; store the cooked rice in a sealed container below 40 degrees Fahrenheit for no more than 48 hours. Reheat portions thoroughly in a screaming hot skillet with an extra teaspoon of neutral oil to revive the exterior texture. Discard any portions left at room temperature longer than two hours to avoid bacterial growth.
