This is hands down the best shrimp fried rice I’ve ever made. I used mostly butter in this recipe because let’s face it butter just tastes so much better than oil. This along with lobster basil fried rice are my absolute favorites. I served this with a fried egg on top and I’m so upset I forgot to poke the yolk on video. I’m really kicking myself about it cause I love to poke yolks. Next time. I also served this with the most amazing fried chicken wings in the world http://www.cookedbyjulie.com/chicken-wings/
The secret to good fried rice is cold rice and lots of tossing. Get yourself a wok and have some fun 🙂
I want to jump in there.
- 2 cups short grain rice
- 1 lb shrimp
- 3 eggs
- 1 cup mixed carrots and peas
- 6 tsp soy sauce
- 4 tsp oyster sayce
- 3 tsp sesame oil
- 1 scallion finely chopped
- salt and pepper to taste
Heat up a large skillet with some butter over medium high heat.
Cook the peas and carrots for 5-6 minutes or until fork tender and season with salt and pepper.
Add some oil to the skillet and cook the shrimp for 20 seconds on each side and season with salt.
Add some extra butter/oil and add cook the two eggs until yellow and scrambled.
Add some extra butter/oil and fry the cooled cooked rice working in batches.
Mix the rice with the shrimp, veggies, and eggs. Stir in the soy sauce, oyster sauce, and sesame oil.
Stir the rice until all of the sauces are evenly distributed.
Stir in the scallions.
In a separate skillet fry an egg, season with salt and pepper and serve over the shrimp fried rice.