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Shrimp Fried Rice

Savory fried rice with shrimp and vegetables
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, lunch, Main Course
Cuisine asian, Chinese

Ingredients
  

  • 1 lb large or jumbo shrimp peeled, deveined, tail-off
  • 2 tbsp. grapeseed oil
  • 1 tbsp. mirin
  • 1 small or medium yellow onion, diced
  • 1 cup shredded carrots
  • 2 tsp. sesame oil
  • 2 large eggs, beaten
  • 3 cups cooked white rice
  • 2 tsp garlic powder
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/3 cup green onion (chopped) for garnish optional
  • salt pepper to taste
  • 6 tbsp unsalted butter

Instructions
 

  • In a bowl, season shrimp lightly with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add 2 tbsp. of butter. Add shrimp and cook for 3 minutes, tossing and flipping through process. Remove shrimp and let rest on plate.
  • Deglaze pan with mirin.
  • Add 4 tbsp. of butter. Once melted, add onion and sauté for 2 minutes. Add carrots and sauté for an additional 3 minutes.
  • Reduce heat to medium. Push carrots and onions to edge pan, forming a well in the center. Add sesame oil to the center. Then add eggs. Scramble eggs with carrots and onions for 1 minute.
  • Stir in cook rice. Season lightly with salt and pepper. Then, season liberally with garlic powder. Add soy sauce and oyster sauce. Stir contents together and keep stirring until rice is brown in color.
  • Add frozen peas and corn. Continue to stir until peas and carrots are warm.
  • Add cooked shrimp and toss.
  • Garnish with green onion, and serve warm immediately.

Notes

If you don't like your rice to be sticky in texture, rinse rice prior to cooking. This will remove the surface starch.
Clam juice is optional, but adds flavor.  Water can be substituted instead.
Keyword rice, Shrimp, shrimp fried rice, shrimp rice
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