Fried rice with shrimp, egg, and vegetables. Wok-fried fast.
Day-old rice is essential; spread fresh rice on sheet pan to dry. Wok hei is the smoky flavor from high-heat cooking.
This is the foundation for all fried rice. Customize with whatever seafood is available.
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked rice
- 8 oz Medium shrimp, peeled
- 3 whole Eggs, beaten
- 3 tbsp Vegetable oil
- 2 clove Garlic cloves, minced
- ½ cup Frozen peas
- 4 whole Scallions, sliced
- 2 tbsp Soy sauce
- 1 tsp Toasted sesame oil
- ¼ tsp Salt
- ¼ tsp White pepper
Ingredients
Scale
Measurement units
- 4 cup Day-old cooked rice
- 8 oz Medium shrimp, peeled
- 3 whole Eggs, beaten
- 3 tbsp Vegetable oil
- 2 clove Garlic cloves, minced
- ½ cup Frozen peas
- 4 whole Scallions, sliced
- 2 tbsp Soy sauce
- 1 tsp Toasted sesame oil
- ¼ tsp Salt
- ¼ tsp White pepper
Instructions
Cook the shrimp and eggs
Heat wok over high heat (400-450°F surface) until smoking. Add 1 tablespoon oil. Stir-fry shrimp with pinch of salt 2 minutes until pink. Remove. Add 1 tablespoon oil. Add eggs and scramble until just set. Remove.
Equipment
- wok
Ingredients
- vegetable oil (2 tbsp)
- shrimp (8 oz)
- salt (¼ tsp)
- eggs (3 whole)
Fry the rice and finish
Add remaining oil to wok over high heat (400-450°F surface). Add garlic, stir 10 seconds. Add rice and spread flat. Let sit 30 seconds to char, then toss. Repeat. Add peas. Add soy sauce around edges of wok. Toss to combine. Return shrimp and eggs. Add scallions, sesame oil, and white pepper. Toss and serve.
Equipment
- wok
Ingredients
- vegetable oil (1 tbsp)
- garlic (2 clove)
- rice (4 cup)
- peas (½ cup)
- soy sauce (2 tbsp)
- shrimp
- eggs
- scallions (4 whole)
- sesame oil (1 tsp)
- white pepper (¼ tsp)
Before you cook
Cook notes
- • Day-old rice is essential; spread fresh rice on sheet pan to dry.
- • Wok hei is the smoky flavor from high-heat cooking.
- • This is the foundation for all fried rice.
- • Customize with whatever seafood is available.
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