If you crave a delicious and easy-to-make meal, this Egg and Shrimp Fried Rice is ideal. Packed with succulent shrimp, fluffy eggs, and savory rice, it’s a delectable dish perfect for any time of day. This recipe combines simple ingredients and delivers a satisfying meal in a short time. Whether a weeknight dinner or a quick lunch, Egg and Shrimp Fried Rice is a winner for any occasion.
Tips to Make the Egg and Shrimp Fried Rice Recipe:
1. Use Day-Old Rice: For the best texture, use rice that has been cooked the previous day and refrigerated overnight. Day-old rice is dryer and less sticky, making it perfect for fried rice.
2. Pre-Cook Shrimp: Ideally, the shrimp should be pre-cooked and ready to go. You can sauté them quickly in a pan with a drizzle of oil until pink and set them aside while you prepare the rest of the dish.
3. Beat Eggs Thoroughly: Before adding the eggs to the rice, beat them thoroughly. This ensures a fluffier texture and even distribution throughout the dish.
4. Use a Hot Wok or Pan: A hot wok or pan is essential for achieving that distinctive, slightly charred flavor characteristic of fried rice. Make sure your cooking surface is properly heated to avoid sogginess.
5. Add Vegetables: Enhance the dish by including a variety of pre-chopped vegetables like carrots, peas, and bell peppers. They add color, flavor, and nutrition to your fried rice.
How to Make Egg and Shrimp Fried Rice Recipe?
Egg and Shrimp Fried Rice Recipe
Equipment
- 1 Wok or large skillet For stir-frying the ingredients
Ingredients
- 2 Eggs Lightly beaten
- 200 g Shrimp Peeled and deveined
- 4 cups Cooked rice Preferably chilled
- 1 cup Mixed vegetables Peas, carrots, and corn
- 1 medium Onion Diced
- 3 tbsp Soy sauce Adjust to taste
- 2 tbsp Vegetable oil For cooking
- 2 cloves Garlic Minced
- 1 tsp Salt Adjust to taste
- 1/2 tsp Ground black pepper Adjust to taste
- 2 tbsp Green onions Chopped, for garnish
Instructions
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add the beaten eggs and scramble. Once cooked, remove from the wok and set aside.
- In the same wok, add the remaining oil. Add garlic and onion, and sauté until fragrant.
- Add the shrimp and cook until they turn pink and opaque.
- Add mixed vegetables and stir-fry for 2-3 minutes.
- Add the cooked rice and stir well to combine with the vegetables and shrimp.
- Add the scrambled eggs back to the wok. Pour in the soy sauce, salt, and pepper. Stir-fry everything together for another 2-3 minutes.
- Garnish with chopped green onions and serve hot.
