An easy, customizable fried rice with juicy shrimp, veggies, and scrambled eggs.
Ingredients
2 large eggs
Kosher salt
Freshly ground white or black pepper
8 ounces to 1 pound peeled and deveined medium raw shrimp (31 to 40 count)
3 tablespoons plus 1 teaspoon vegetable oil, divided
1 small bunch scallions (4 to 6), thinly sliced, whites and greens separated
2 large cloves garlic, minced
2 teaspoons minced fresh ginger (from about 3/4-inch piece)
4 cups chilled cooked white or brown rice
2/3 cup frozen peas
2 tablespoons tamari or soy sauce
1 teaspoon toasted sesame oil
Wok or large nonstick frying pan
Fork
Small bowl
Spatula
Cutting board
Measuring cups and spoons
Chef's knife
Instructions
Whisk the eggs. Place the eggs in a small bowl, season with salt and pepper, and whisk with a fork until broken up with no streaks of egg white.
Pat the shrimp dry. Pat the shrimp dry with paper towels, then season lightly with salt and pepper.
Sear the shrimp. Heat 1 tablespoon of the oil in a large wok or nonstick skillet over medium-high heat until shimmering. Add the shrimp and sear undisturbed until browned on the bottom, 2 to 3 minutes.
Add the aromatics. Add the scallion whites, garlic, and ginger, and stir-fry until the shrimp are opaque and pink, 30 seconds more.
Stir-fry the rice and peas. Add 2 tablespoons of the oil and let heat for a few seconds. Add the rice and peas, drizzle with the tamari or soy sauce, and stir-fry until the rice is heated through, 2 to 3 minutes.
Cook the eggs. Push the rice mixture to one side. Drizzle the open space with the remaining 1 teaspoon oil, add the eggs, and cook, stirring occasionally with a rubber spatula, until almost set, 1 to 2 minutes.
Finish with the sesame oil. Remove the pan from the heat. Drizzle with the sesame oil, sprinkle with the scallion greens, and toss to combine, incorporating the eggs into the rice mixture. Taste and season with salt and pepper as needed.
