Description
A comforting and flavorful fried rice dish inspired by Asian restaurants, featuring shrimp and colorful vegetables.
Ingredients
- 2 tablespoons of unsalted butter (divided)
- 3 medium eggs (whisked)
- 1 cup of cooked shrimp (or protein of choice)
- 2 medium carrots (diced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 1/2 cup of frozen peas (thawed)
- 4 cups of rice (cooked and preferably day-old)
- 3 tablespoons of soy sauce
- 2 tablespoons of oyster sauce
- 1 teaspoon of sesame oil
- Sliced green onions (for garnish)
- Salt and black pepper (to taste)
- 1 teaspoon of grated ginger (optional)
- 1 tablespoon of fish sauce (optional)
Instructions
- In a large skillet over medium heat, melt 1 tablespoon of butter. Pour in the eggs and scramble until fully set. Transfer the scrambled eggs to a plate and set aside.
- Add the remaining tablespoon of butter to the skillet. Sauté the diced carrots and onion in the skillet until tender, about 3-4 minutes. Add the minced garlic and grated ginger (if using) and cook for an additional minute.
- Stir in the chilled rice and thawed peas, cooking for 3-4 minutes until the rice starts to brown.
- Return the scrambled eggs and add the cooked shrimp (or chosen protein) to the skillet.
- Add the soy sauce, sesame oil, and oyster sauce, stirring for 1-2 minutes until heated through. Drizzle fish sauce if desired.
- Serve hot with sliced green onions for garnish, if desired.
Notes
Utilize day-old rice for optimal texture. Feel free to customize with different proteins or vegetables.
