Shrimp Fried Rice
520 kcal per serving · 38g protein
Stir-fried rice with juicy shrimp, peas and a scramble of egg in a savoury soy glaze. Cook the rice ahead and the stir-fry itself takes under ten minutes — a family-friendly seafood dinner.
Open in Mixit →Ingredients
- 120 g Shrimp
- 50 g Rice (dry)
- 40 g Peas
- Eggs × 1
- 1 tbsp Soy Sauce
- 1 tbsp Neutral oil
- 1 pinch Salt
Method
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Cook the rice ahead, then sear the shrimp
Cook the rice ahead: simmer it in salted water until tender, spread it on a tray and chill it for at least an hour — overnight is better. When the rice is fridge-cold, heat a little oil in a wok over high heat, stir-fry the shrimp for 2 minutes until pink and opaque, then lift them out.
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Scramble the egg
Beat the egg, then add it to the wok and scramble quickly until just set.
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Fry the rice
Add the cooked rice and peas and stir-fry hard for 2–3 minutes, breaking up clumps with the back of the spoon, until every grain is hot and separate. Cold, day-old rice works best.
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Combine
Return the shrimp, pour in the soy sauce and toss everything together for 1 minute. Serve hot.
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