Chinese Shrimp Fried Rice
Ingredients
- 2 1/2 cups cooked rice cold + day old
- 1/2 medium onion diced, about 1/2 cup
- 1/4 carrot diced, about 1/4 cup
- 3 garlic cloves minced
- 2 eggs whisked
- 3 tbsp neutral oil divided
- 2 scallions chopped
Shrimp Marinade
- 10-12 pieces jumbo shrimp peeled + deveined
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1/2 tsp sesame oil
Sauce
- 3 tsp soy sauce adjust to taste
- 2 tsp dark soy sauce
- 1 tsp Shaoxing wine cooking wine
- 1 tsp sesame oil
- 1/8 tsp white pepper
Instructions
- In a small mixing bowl, combine shrimp, salt, white pepper and sesame oil. Toss to mix well then set aside for 15 minutes.
- In a small bowl, combine soy sauce, dark soy sauce, Shaoxing wine, sesame oil, and white pepper. Mix well then set aside.
- In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Pour in the whisked eggs and immediately scramble. When the eggs are about 80% done, remove from the pan/wok and set aside.
- In the same pan or wok, heat 1 tablespoon of oil over medium-high heat. Toss in the shrimp and cook each side for 1 minute. Remove then set aside.
- Heat the remaining tablespoon of oil over medium-high heat. Add the onions and carrots and cook for about 1 minute. Toss in the garlic then stir fry for another minute.
- Add the rice. Using a spatula, break up the rice then mix everything together well.
- Pour the sauce over the rice then immediately stir to coat the rice evenly.
- Toss in the scallions, shrimp, and egg and mix well.
- Serve and enjoy!
