Shrimp Fried Rice
This Shrimp Fried Rice is stir fried with rice, vegetables, juicy pieces of shrimp, eggs, and plenty of Asian flavor! This rice is better than takeout!
Servings: 8 servings
- 3 Tbsp. butter; divided
- 2 eggs; lightly beaten
- 1/2 cup yellow onion; finely chopped
- 2 tsp. garlic; chopped
- 1/3 cup carrots; diced
- 1/2 cups frozen peas
- 3/4 lb. cooked medium shrimp
- salt + pepper
- 3 cups rice; chilled or refrigerated
- 1 Tbsp. sesame oil
- 3 Tbsp. soy sauce
- 1/2 tsp. ground ginger
- 1/4 cup green onions
Heat 1/2 tablespoon of butter in a large saute pan or wok over medium-high heat until melted. Add eggs and and cook until scrambeled, stirring occasionally. Remove the egg from the pan and transfer to a seperate plate and set aside.
Add 2 tablespoons of butter to the same pan and add onions, garlic, and carrots. Cook until carrots are softened, about 3 minutes stiring occasionally.
Add the cooked shrimp, rice, and peas to the pan or wok. Season with salt, pepper, and stir until all of the ingredients are combined. Add another 1/2 tablespoon of butter and stir fry until butter has melted into the rice.
In a small bowl whisk together the sesame oil, soy sauce, and powdered ginger. Pour over the fried rice and stir consistantly until all of the ingredients are cooked through and all liquid is absorbed. About 3-5 minutes.
Remove from heat, and season with extra soy sauce if needed. Garnish with sliced green onions and sesame seeds. Enjoy!