Shrimp Fried Rice
Ingredients
- 600 gThai or basmati rice (cooked and chilled)
- 400 gShrimp (peeled)
- 3 pcEgg (beaten)
- 100 gGreen peas (cooked)
- 1 pcCarrot (finely diced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 3 tbspsoy sauce
- 1 tbspSesame oil
- 2 tbspPeanut oil
- 15 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
In the same oil, toss in minced onion, garlic, and ginger. Stir constantly to avoid burning the garlic. Add peas and carrots.
- 3
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
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
Turn off the heat. Pour in sesame oil to coat the grains. Sprinkle with freshly cut green onions which should stay crunchy.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a splash of water.
