Fried rice with shrimp and egg
The secret to fried rice is cold rice and high heat. Everything takes under 10 minutes, so prep the ingredients before you turn on the stove.
Instructions
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Prepare the rice
Use cooked and cooled rice, ideally day-old. If you make it fresh, spread it on a tray to cool and dry out.
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Thaw the shrimp ⏱ 30 min
The shrimp are already cooked, so they only need thawing. Keep them covered in the fridge for about 12 hours or, faster, the sealed bag in cold water for 20-30 minutes. Drain well and pat dry.
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Cook the egg
Heat a tbsp of oil in a wok or large pan. Beat the eggs and cook them under a minute, stirring, until just set. Remove them to a plate.
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Fry the rice
Add the remaining oil, the rice and peas. Stir-fry over high heat for 2-3 minutes, then pour the soy sauce around the edge of the pan, not straight over the rice.
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Assemble at the end ⏱ 1 min
Add the shrimp, egg and spring onions and stir for one minute only, just long enough to heat through. Scatter over the Sesame Mix and serve immediately.
Good to know
The shrimp are pre-cooked, so they go in last and only stay long enough to warm through. Sauté them like raw ones and they tighten up and turn rubbery. Don't crowd the pan, or the rice steams instead of frying. Soy sauce poured around the edge of the pan caramelizes and gives that wok flavour. The product contains crustaceans, the recipe contains egg, and the soy sauce contains soy and wheat.
Frequently asked questions
Why does fried rice need cold rice?
Warm, moist rice steams and sticks in the pan. Use Koshihikari Sushi Rice cooked and cooled, ideally day-old, or spread it on a tray to dry out.
How do I thaw the shrimp faster?
Keep the sealed bag in cold water for 20 to 30 minutes. In the fridge it takes about 12 hours. Being pre-cooked, the shrimp only need thawing and draining well, not cooking again.
Why pour the soy sauce around the edge of the pan?
On the hot edge of the pan the Soy Sauce caramelises and gives that wok flavour. Poured straight over the rice it just wets it.
Do pre-cooked shrimp need cooking again?
No. Pre-cooked Shrimp 41/50 are already cooked, so they go into the pan last and stay for one minute only, just to warm through. Sauté them like raw ones and they tighten up and turn rubbery.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Fried rice with shrimp and egg
Fried rice with shrimp and egg
The secret to fried rice is cold rice and high heat. Everything takes under 10 minutes, so prep the ingredients before you turn on the stove.
Notes
The shrimp are pre-cooked, so they go in last and only stay long enough to warm through. Sauté them like raw ones and they tighten up and turn rubbery. Don't crowd the pan, or the rice steams instead of frying. Soy sauce poured around the edge of the pan caramelizes and gives that wok flavour. The product contains crustaceans, the recipe contains egg, and the soy sauce contains soy and wheat.
