Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) soy sauce
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 4 cups (about 900g) cooked and cooled long-grain rice, preferably day-old
  • 2 tablespoons (30ml) vegetable oil
  • 1 small onion, diced (about 1/2 cup / 75g)
  • 2 cloves garlic, minced
  • 1 cup (150g) frozen peas and carrots mix, thawed
  • 2 large eggs, lightly beaten
  • 2 scallions (spring onions), thinly sliced, for garnish
  • 3 tablespoons (45ml) soy sauce
  • 2 tablespoons (30ml) oyster sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar
  • 1 teaspoon (5ml) sesame oil
  • 1/2 teaspoon (2.5ml) ground ginger

Instructions:

  1. Marinate the Shrimp: Combine shrimp, soy sauce, cornstarch, and sesame oil in a bowl. Toss to coat and set aside while you prep the other ingredients.
  2. Prepare the Sauce: Whisk together all sauce ingredients in a small bowl until well combined. Set aside.
  3. Cook the Shrimp: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the wok and set aside.
  4. Sauté Aromatics & Veggies: Add remaining 1 tablespoon of oil to the wok. Add onion and garlic and sauté until softened and fragrant, about 2 minutes. Add peas and carrots mix and cook for another minute.
  5. Scramble the Eggs: Push the vegetables to one side of the wok. Pour in the beaten eggs and scramble until cooked through. Break the eggs into small pieces.
  6. Add the Rice: Add the cooked rice to the wok and break it up with a spatula. Stir-fry until heated through, about 2-3 minutes. This is how to make shrimp fried rice flavorful.
  7. Combine & Sauce: Add the cooked shrimp back to the wok. Pour in the prepared sauce and stir-fry until everything is evenly coated and heated through, about 1-2 minutes.
  8. Garnish & Serve: Garnish with sliced scallions and serve immediately.