Shrimp Fried Rice

Well-separated rice grains crackling in the wok, coated in a glossy brown sauce. Shrimp are firm and pearly, with the toasted aroma of sesame oil hitting the nose.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 824
• Protein: 38 g
• Carbs: 124 g
• Fat: 17 g

Ingredients

• 600 g Thai or basmati rice ( cooked and chilled )
• 400 g Shrimp ( peeled )
• 3 piece Egg ( beaten )
• 100 g Green peas ( cooked )
• 1 piece Carrot ( finely diced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 3 tbsp soy sauce
• 1 tbsp Sesame oil
• 2 tbsp Peanut oil
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Searing the shrimp

   Heat peanut oil in a smoking wok. Sauté shrimp until they turn opaque and pink. They should remain firm to the touch. Remove and set aside.

2. Sweating the aromatics

   In the same oil, toss in minced onion, garlic, and ginger. Stir constantly to avoid burning the garlic. Add peas and carrots.

3. Cooking the eggs

   Push vegetables to the side. Pour beaten eggs into the center. When they start to set, break them into pieces with the spatula and mix with the rest.

4. Frying the rice

   Add cold rice. Press to break up any clumps. Pour in soy sauce. The rice should fry and color evenly. Return the shrimp to the pan.

5. Finishing touches

   Turn off the heat. Pour in sesame oil to coat the grains. Sprinkle with freshly cut green onions which should stay crunchy.

Chef's tips

• Always use day-old, dry rice. Fresh rice is too moist and will turn into mush.
• The wok must be smoking hot before adding oil: that's the secret to making the rice fry rather than boil.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water.