Golden Shrimp Fried Rice
This golden shrimp fried rice is made with tender shrimp, vegetables, and savory seasonings, all stir-fried with egg-coated rice.
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups cold, day-old Mahatma® Rice Jasmine White Rice
- 2 eggs (yolks & whites separated)
- pinch of sea salt & black pepper
- 1/2 lb large shrimp
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp oil
- 1 tbsp butter
- 2 green onions (top half separated from bottom half)
- 1/2 onion
- 1 tbsp garlic
- 1 tsp ginger
- 1 jalapeno (optional)
- 1/4 cup frozen peas
- 1/4 cup frozen carrots
- 1 tsp soy sauce
- 1/4 tsp fish sauce
- 1 tsp sesame oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 tsp sugar
Instructions
- 1
Wash at least 1 cup of Mahatma® Rice Jasmine White Rice until the water runs clear.
- 2
Let the rice soak in the water for about half an hour. This is to slightly reduce the cook time- the reason this step is important is because the longer rice is cooked over heat, the more aroma it loses. Note: If you are using fresh rice (making this the same day that you will make the fried rice), use a little less water than the package instructions call for.
- 3
Cook over medium low heat for 13-15 minutes covered. Then fluff the rice and allow steam to escape so it can dry out a bit. Let cool completely before storing in the refrigerator for later use.Note: if you are using fresh rice, at this point I would recommend spreading the rice in a dish with a large surface area so that as much steam & heat can evaporate, making the rice dry and cold so it's ready for making fried rice.
- 4
Mix 2 egg yolks with 2 cups of cold, day-old rice. Set aside
- 5
Whisk the remaining eggwhites with a pinch of sea salt and pepper. Set aside
- 6
Peel & devein the shrimp, then season with sea salt, black pepper, garlic powder, and some oil. Store in the fridge until ready to use.
- 7
Prepare your aromatics and vegetables: mince the garlic & ginger, chop the onion, jalapeno, green onions (separating the white parts from the green), and let the peas & carrots thaw.
- 8
In a little oil in a pan over medium high heat, cook the shrimp. Add butter, then flip the shrimp over after 2 minutes. Continue cooking for 2 minutes on the other side (or until no longer transucent), then remove the shrimp from the pan and set it aside.
- 9
Add a little more oil to the pan, reduce the heat to medium, then saute the white parts of green onions and regular onion until translucent.
- 10
Add minced garlic, ginger, and jalapenos. Saute for another 2 minutes.
- 11
Increase the heat to high, then add the eggy rice, soy sauce, fish sauce, and sesame oil. Fry & mix until fully combined.
- 12
Add the peas & carrots and continue stir frying on high heat for a couple more minutes.Note: I used frozen peas and carrots which are flash-steamed before frozen & packaged, so they don't take much time to cook after thawing. If you're using fresh ingredients, you may need to cook these through before adding them.
- 13
Add the dry seasonings: sea salt, black pepper & sugar
- 14
Push the rice to one side and add the egg whites. You may need to add a bit more oil into the pan. Cook through and mix together.
- 15
Add the shrimp back in and toss until they have just heated through again.
- 16
Garnish with chopped green onions (the top parts) and enjoy!