@beautifflyeats
Restaurant-Style Shrimp Fried Rice Summer is almost over for my kids and it’s time to go back to school. This shrimp fried rice takes less than 30 minutes to make for a fraction of the cost of takeout. Fried rice is a great way to clean out the fridge. You can use whatever protein you have on hand. Ingredients: 3 large eggs 3 scallions ½ onion, peeled 1 cup frozen peas and carrots 3 cups cooked rice, cold Shrimp Marinade 10-12 jumbo shrimps 1 teaspoon light soy sauce 1 teaspoon oyster sauce ⅛ teaspoon garlic powder ⅛ teaspoon onion powder ⅛ teaspoon salt ⅛ teaspoon white pepper 1 teaspoon cornstarch ½ teaspoon baking powder Rice 1 tablespoon chicken bouillon ½ teaspoon MSG ½ teaspoon garlic powder ½ teaspoon onion powder Sauces to fry rice 2 tablespoons light soy sauce ½ tablespoon dark soy sauce 1 tablespoon oyster sauce 1 teaspoon sugar 2 teaspoons sesame oil Instructions: Marinate shrimp with marinade ingredients & set aside. Crack eggs into a small bowl and beat until combined. Chop the scallions, separating the white and light green parts from the dark green parts. Dice the onion. Heat oil in a wok over high heat until it shimmers, about 1 minute. Add shrimp and cook for about 2-3 minutes or just until it slightly turns pink. Remove and reserve. In the same pan, sauté the frozen peas and carrots, onion, light green and white parts of the scallions with a pinch of salt and pepper. Add in a bit more oil, if needed. Cook until tender, about 1-2 minutes. Then remove and reserve. To a wok or large pan, add oil. Pour in the eggs, wait for about 10 seconds. Gently scramble until almost done. Remove and reserve. Add rice to the wok, breaking apart with your hands, if needed. Season with the rice seasonings. Then add back the reserved, cooked ingredients. Season with the sauces for stir fry. Mix well. Cook for about 2-3 more minutes on high heat. Turn off the heat, mix in the dark green part of the scallions and sesame oil. Give it a few more tosses, and you just made shrimp fried rice at home. Enjoy!