Shrimp Fried Rice Bowl
A flavorful and easy-to-make shrimp fried rice bowl perfect for a quick lunch or dinner.
Ingredients
Protein
- 500 g large shrimp (peeled and deveined)
Grains
- 600 g cooked day-old jasmine rice (cold)
Vegetables
- 150 g frozen peas
- 100 g carrots (diced small)
- 80 g scallions (sliced) (plus extra for garnish)
Eggs
- 3 item large eggs (beaten)
Aromatics
- 4 cloves garlic (minced)
- 20 g fresh ginger (minced)
Sauces & Oils
- 45 ml soy sauce
- 30 ml oyster sauce
- 15 ml sesame oil
- 60 ml vegetable oil (divided)
Seasonings
- item White pepper to taste
- 0.5 tsp MSG
Garnish
- item Sesame seeds for garnish (optional)
Instructions
- Heat 30ml of vegetable oil in a wok or large skillet over medium-high heat.
- Cook the shrimp until pink and cooked through, then remove and set aside.
- Add remaining oil, garlic, and ginger; sauté until fragrant. Add rice, peas, carrots, and scallions; stir-fry for 3-4 minutes.
- Push rice mixture to one side, pour beaten eggs into the other side, scramble, then mix everything together. Add soy sauce, oyster sauce, sesame oil, MSG, and season with white pepper.
- Garnish with sliced scallions and sesame seeds if desired. Serve hot.
Notes
Use fresh shrimp for best flavor. Adjust seasoning to taste.