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.

30 min8 ingredients 6 steps
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Instructions

  1. 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.

  2. Thaw the shrimp

    Put the shrimp covered in the fridge, about 12 hours. Alternatively, for faster thawing, keep the sealed bag in cold water for 30-40 minutes or, quicker still, under running cold water for 15-20 minutes. Peel and pat them dry well.

  3. Cook the egg ⏱ 1 min

    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.

  4. Sauté the shrimp ⏱ 2 min

    Add another tablespoon of oil and sauté the shrimp over high heat for 2 minutes, until opaque. Remove them next to the egg.

  5. Fry the rice ⏱ 2 min 30 sec

    Add the remaining oil, the rice and peas. Stir-fry for 2-3 minutes, stirring, then pour the soy sauce around the edge of the pan.

  6. Assemble ⏱ 1 min

    Return the shrimp and egg, add the spring onions and stir for 1 minute. Scatter over the Sesame Mix and serve hot.

Good to know

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 flavor. The product contains crustaceans and sulfites, the recipe contains egg, and the soy sauce contains soy and wheat.

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8 ingredients 6 steps ~30 min