Shrimp Fried Rice Vegetables (Print Format)
Savor bold Asian-inspired flavors with shrimp, tender rice, veggies, and savory sauces in each bite.
# Ingredients:
01 -
1 lb large or jumbo shrimp, peeled, deveined, tail-off
02 -
2 tbsp grapeseed oil
03 -
1 tbsp mirin
04 -
1 small or medium yellow onion, diced
05 -
1 cup shredded carrots
06 -
2 tsp sesame oil
07 -
2 large eggs, beaten
08 -
3 cups cooked white rice
09 -
2 tsp garlic powder
10 -
1/4 cup low-sodium soy sauce
11 -
1 tbsp oyster sauce
12 -
1/2 cup frozen peas
13 -
1/2 cup frozen corn
14 -
1/3 cup chopped green onion for garnish (optional)
15 -
Salt, to taste
16 -
Pepper, to taste
17 -
6 tbsp unsalted butter
# Steps:
01 -
In a bowl, season shrimp lightly with salt and pepper.
02 -
Heat oil in a large skillet over medium-high heat and add 2 tbsp of butter. Add shrimp and cook for 3 minutes, tossing and flipping throughout. Remove shrimp and set aside on a plate.
03 -
Deglaze the pan with mirin.
04 -
Add 4 tbsp of butter to the skillet and let it melt. Add diced onion and sauté for 2 minutes, then add shredded carrots and continue to sauté for an additional 3 minutes.
05 -
Reduce heat to medium. Push carrots and onions to the edges of the skillet, forming a well in the center. Add sesame oil and then pour in beaten eggs. Scramble eggs with carrots and onions for 1 minute.
06 -
Stir in cooked white rice, season lightly with salt and pepper, then add garlic powder, soy sauce, and oyster sauce. Stir well until rice is evenly coated and browned.
07 -
Add frozen peas and corn. Stir until peas and corn are warmed through.
08 -
Add the cooked shrimp to the skillet and toss everything together.
09 -
Garnish with chopped green onion and serve warm immediately.
# Tips:
01 -
If you don't like sticky-textured rice, rinse it before cooking to remove surface starch.
02 -
Clam juice adds flavor but is optional. Water can be substituted.