Emulsifier Free Classic Shrimp Fried Rice
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Learn more →Ingredients
4 servings
- 1 lb medium shrimp (31–40 count), peeled and deveined
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs, lightly beaten
- 4 cups cooked long-grain white rice, day-old and cold
- 3 scallions, thinly sliced, white and green parts separated
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- salt, to taste
For serving
- scallion greens (reserved from above), for serving
Instructions
- 1
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Add the shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook for another 30–60 seconds, until the shrimp are pink, curled, and opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
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