Shrimp Fried Rice by @themodernnonna

10 min

2 servings

🦐

260 g

Shrimp

🫗

1.3 ml

Toasted sesame oil

🥑

21 ml

Avocado oil

🧂

0.35 g

Salt

⚫

0.15 g

Black pepper

🫙

2.3 g

Baking soda

🧅

30 g

Green onions

🧄

9 g

Garlic

🍚

320 g

Cooked rice

🫘

100 g

Peas and carrots

🥚

100 g

Eggs

🥢

15 ml

Soy sauce

🐚

7.5 ml

Oyster sauce

🌱

1.5 g

White sesame seeds

  1. Slice
    • green onions
    • garlic

    Slice the 2 green onions and mince the 3 cloves garlic.

  2. Toss
    • large shrimp
    • toasted sesame oil
    • Salt

    Toss the 13 large shrimp with 1/4 teaspoon toasted sesame oil, 1/4 teaspoon avocado oil, salt, black pepper, and 1/2 teaspoon baking soda.

  3. Heat
    • large shrimp

    Heat the wok over high heat and cook the seasoned shrimp for 30 to 60 seconds per side until pink and opaque.

  4. Transfer
    • large shrimp

    Transfer the cooked shrimp from the wok to the mixing bowl.

  5. Add
    • avocado oil
    • green onions
    • garlic

    Add 1/2 tablespoon avocado oil to the hot wok, then sauté the sliced green onions and minced garlic for about 30 seconds.

  6. Add
    • cooked white rice

    Add the 2 cups cooked white rice and press it into an even layer in the wok.

  7. Cook
    • cooked white rice
    • green onions
    • garlic

    Cook the rice undisturbed for 1 to 2 minutes until the bottom becomes crispy, then stir it with the aromatics.

  8. Stir
    • frozen peas and carrots
    • cooked white rice

    Stir the 3/4 cup thawed frozen peas and carrots into the rice and cook until heated through.

  9. Add
    • cooked white rice
    • avocado oil

    Push the rice mixture to one side of the wok and add 1 teaspoon avocado oil to the empty side.

  10. Pour
    • eggs

    Pour the 2 beaten eggs into the oiled space and scramble them until set.

  11. Mix
    • eggs
    • cooked white rice
    • frozen peas and carrots

    Mix the scrambled eggs into the rice and vegetables.

  12. Add
    • soy sauce
    • large shrimp

    Add 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, and the cooked shrimp to the wok.

  13. Toss
    • large shrimp
    • cooked white rice
    • eggs

    Toss everything until evenly coated and heated through, then remove the wok from the heat.

  14. Serve
    • white sesame seeds
    • Shrimp
    • Cooked rice

    Serve the shrimp fried rice and garnish with white sesame seeds.

Shrimp Fried Rice by @themodernnonna

10 min

2 servings

🦐

260 g

Shrimp

🫗

1.3 ml

Toasted sesame oil

🥑

21 ml

Avocado oil

🧂

0.35 g

Salt

⚫

0.15 g

Black pepper

🫙

2.3 g

Baking soda

🧅

30 g

Green onions

🧄

9 g

Garlic

🍚

320 g

Cooked rice

🫘

100 g

Peas and carrots

🥚

100 g

Eggs

🥢

15 ml

Soy sauce

🐚

7.5 ml

Oyster sauce

🌱

1.5 g

White sesame seeds

Preparation Steps

  1. Step 1/14

    Slice the 2 green onions and mince the 3 cloves garlic.

    🧅green onions
    🧄garlic
    🔪knife
    🪵cutting board

  2. Step 2/14

    Toss the 13 large shrimp with 1/4 teaspoon toasted sesame oil, 1/4 teaspoon avocado oil, salt, black pepper, and 1/2 teaspoon baking soda.

    🦐large shrimp
    🫗toasted sesame oil
    🥑avocado oil
    🧂salt
    ⚫black pepper
    🫙baking soda
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/14

    Heat the wok over high heat and cook the seasoned shrimp for 30 to 60 seconds per side until pink and opaque.

    🦐large shrimp
    🍳wok
    🥄spatula

  4. Step 4/14

    Transfer the cooked shrimp from the wok to the mixing bowl.

    🦐large shrimp
    🍳wok
    🥣mixing bowl
    🥄spatula

  5. Step 5/14

    Add 1/2 tablespoon avocado oil to the hot wok, then sauté the sliced green onions and minced garlic for about 30 seconds.

    🥑avocado oil
    🧅green onions
    🧄garlic
    🍳wok
    🥄spatula
    🥄measuring spoons

  6. Step 6/14

    Add the 2 cups cooked white rice and press it into an even layer in the wok.

    🍚cooked white rice
    🍳wok
    🥄spatula

  7. Step 7/14

    Cook the rice undisturbed for 1 to 2 minutes until the bottom becomes crispy, then stir it with the aromatics.

    🍚cooked white rice
    🧅green onions
    🧄garlic
    🍳wok
    🥄spatula

  8. Step 8/14

    Stir the 3/4 cup thawed frozen peas and carrots into the rice and cook until heated through.

    🫛frozen peas and carrots
    🍚cooked white rice
    🍳wok
    🥄spatula

  9. Step 9/14

    Push the rice mixture to one side of the wok and add 1 teaspoon avocado oil to the empty side.

    🍚cooked white rice
    🥑avocado oil
    🍳wok
    🥄spatula
    🥄measuring spoons

  10. Step 10/14

    Pour the 2 beaten eggs into the oiled space and scramble them until set.

    🥚eggs
    🍳wok
    🥄spatula

  11. Step 11/14

    Mix the scrambled eggs into the rice and vegetables.

    🥚eggs
    🍚cooked white rice
    🫛frozen peas and carrots
    🍳wok
    🥄spatula

  12. Step 12/14

    Add 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, and the cooked shrimp to the wok.

    🥢soy sauce
    🐚oyster sauce
    🦐large shrimp
    🍳wok
    🥄spatula
    🥄measuring spoons

  13. Step 13/14

    Toss everything until evenly coated and heated through, then remove the wok from the heat.

    🦐large shrimp
    🍚cooked white rice
    🥚eggs
    🥢soy sauce
    🐚oyster sauce
    🍳wok
    🥄spatula

  14. Step 14/14

    Serve the shrimp fried rice and garnish with white sesame seeds.

    🌱white sesame seeds

Composition

Ingredients

Types

Oils, Seasonings, Leavening agents, Vegetables, Eggs, Condiments, Seeds

Ingredients

Shrimp, Toasted sesame oil, Avocado oil, Salt, Black pepper, Baking soda, Green onions, Garlic, Cooked rice, Peas and carrots, Eggs, Soy sauce, Oyster sauce, White sesame seeds

Notes

Shrimp (large, peeled, deveined, and thawed), Avocado oil (for the shrimp, for the rice, for the egg), Salt (to taste), Black pepper (to taste), Green onions (sliced), Garlic (minced), Cooked rice (must be leftover from the night before), Peas and carrots (frozen, thawed), Eggs (beaten), Oyster sauce (or Teriyaki honey), White sesame seeds (for garnish)

Allergens

Sesame, Eggs, Soy, Gluten, Mollusks

Dietetics

Dietary regimen

Pescatarian, Dairy-Free, Nut-Free

Calories

408 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 50g, Fat: 13g, Fiber: 3.5g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 1010mg, Iron: 2.8mg, Potassium: 340mg, Calcium: 80mg

Vitamins

Vitamin A: 335mcg RAE, Vitamin C: 8mg, Vitamin B12: 1.1mcg, Vitamin K: 18mcg

Preparation

Time Information

Preparation

5 minutes

Cooking

5 minutes

Overall

10 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

wok, mixing bowl, spatula, knife, cutting board, measuring spoons

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Weeknight Dinner, Lunch, Quick Meal

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Chinese, Asian

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Tender, Fluffy, Chewy

Flavors

Savory, Umami, Garlicky, Nutty, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave at room temperature for longer than 2 hours,Refrigerate within 1 hour if the ambient temperature exceeds 32°C / 90°F), fridge : 3 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F,Reheat until steaming hot), freezer : 2 months (Store in a freezer-safe airtight container,Freeze promptly after cooling,Thaw in the refrigerator before reheating)