Shrimp and Egg Fried Rice

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 3-4 servings


 

Ingredients:

  • 1 cup (240 ml) dry long-grain brown rice
  • 1 tablespoon (15 ml) oyster sauce
  • 1 tablespoon (15 ml) Shaoxing wine
  • 1 teaspoon (5 ml) sugar
  • 2 tablespoons (30 ml) peanut oil
  • 8 ounces (226 g) fresh shrimp (size 21-25, peeled and deveined)
  • 4 ounces (114 g) shiitake mushrooms, roughly chopped
  • 4 ounces (114 g) green peas, thawed
  • 1 teaspoon (5 ml) salt
  • ½ teaspoon (2.5 ml) pepper
  • 3 eggs, beaten
  • 8 scallions, thinly sliced

 


 

Method:

Cook rice following package instructions.

Once fully cooked, transfer rice from pot to a baking sheet and fluff with a fork. Set aside.

In a mixing bowl, whisk together oyster sauce, Shaoxing wine and sugar. Set aside.

Heat oil in a wok over medium-high heat.

Add shrimp, and cook for 1-2 minutes, or until slightly pink.

Add mushrooms and cook for 4-5 minutes, or until slightly browned.

Add peas, half the scallions and cook for 1-2 minutes.

Add rice, salt, pepper and toss ingredients together.

Move the rice mixture to the sides of the wok, to expose the bottom of the pan.

Add eggs, and cook for 3-4 minutes, until eggs are scrambled.

Once eggs are cooked, pour in reserved sauce, and toss all ingredients together.

Cook for another 1-2 minutes.

Serve garnished with remaining scallions.