Adapted from Shrimp Fried Rice at thewoksoflife.com (https://thewoksoflife.com/shrimp-fried-rice/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From thewoksoflife.com

Shrimp Fried Rice

Name: Shrimp Fried Rice
Prep time: 30 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 2 cups uncooked jasmine rice; 1 ½ cups water; 1 tablespoon dark soy sauce; 2 teaspoons light soy sauce; ½ teaspoon turmeric; 3 tablespoons canola oil; 2 eggs, beaten; 12 ounces shrimp, peeled and deveined (51 to 60 size); 1 medium onion, diced; ¼ teaspoon salt, or to taste; ¼ teaspoon sugar; ¼ teaspoon sesame oil; ¼ teaspoon ground white pepper; 1 cup snow peas, chopped; 1 scallion, chopped; 1 tablespoon Shaoxing wine

4 servings · 30 min prep · 10 min cook

Ingredients

2 cups uncooked jasmine rice
1½ cups water
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
½ teaspoon turmeric
3 tablespoons canola oil
2 eggs, beaten
12 ounces shrimp, peeled and deveined (51 to 60 size)
1 medium onion, diced
¼ teaspoon salt, or to taste
¼ teaspoon sugar
¼ teaspoon sesame oil
¼ teaspoon ground white pepper
1 cup snow peas, chopped
1 scallion, chopped
1 tablespoon Shaoxing wine

Steps

Wash the rice and pour off the excess 1 ½ cups water. Combine the drained rice with 1 ½ cups water, 1 tablespoon dark soy sauce and 2 teaspoons light soy sauce and ½ teaspoon turmeric powder in a thick-bottomed pot or rice cooker. Cook the rice per instructions for perfect stovetop rice or press the button on your rice cooker.
When the rice is cooked, fluff it with a fork or rice paddle. You will see a nice uniform golden brown rice. You can use this rice fresh or refrigerate it and use it the next day. If using cold refrigerated rice, break it up with your hands and add a sprinkling of 1 ½ cups water and cover your fried rice when cooking to heat it through.
Heat your wok over medium high heat. Add 1 tablespoon oil and add the 2 eggs, scrambling them until just cooked. Use your spatula to break up the large pieces into smaller chunks. Scoop them up when almost done and put them back into the same bowl. Set aside.
3 min
Heat the wok until just smoking and spread 1 tablespoon oil around the perimeter of the wok. Spread the 12 ounces shrimp out in a single layer and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl and set aside.
20 seconds
With the wok over medium high heat, add the third tablespoon of 3 tablespoons oil and sauté the onions until translucent.
Add the rice, using your metal spatula to flatten and break up any remaining clumps. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes, or sprinkle a tablespoon or two of 1 ½ cups water around the rice, lower the heat slightly and cover for one minute to let the steam do some of the work.
5 min
Once the rice is warmed, add ¼ teaspoon salt, ¼ teaspoon sugar, ¼ teaspoon sesame oil and ¼ teaspoon freshly ground white pepper, and mix with a scooping motion until the rice is evenly coated with the seasonings. Now add the 12 ounces shrimp and 1 cup snow peas and stir fry for another 30 seconds.
30 seconds
Add the 2 eggs and scallions and continue stir-frying the rice for another 30 seconds. Gather all of the rice into the middle of the wok to let the sides of the wok heat up. After about 20 seconds, spread 1 tablespoon Shaoxing wine around the perimeter of the wok and stir-fry for another 20 seconds. This step gives that little extra wok hei that you taste when you get fried rice from a good Chinese restaurant.
1 min
Plate and serve!

Nutrition

Per serving

kcal: 583
protein: 29 g
carbs: 80 g
fat: 15 g

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