Shrimp Fried Rice with Ginger and Scallions

• 2 cups cooked jasmine rice, chilled
• 12 oz shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 scallions, sliced (separate white and green parts)
• 2 eggs, lightly beaten
• 3 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 tablespoons frozen peas
• 1 tablespoon toasted sesame seeds (optional)

Steps

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Cook the shrimp until pink and curled, about 2 minutes per side; remove and set aside.
2. 2 In the same skillet, add the remaining tablespoon oil. Sauté garlic, ginger, and scallion whites until fragrant, about 1 minute.
3. 3 Push the garlic mixture to the side, pour in the beaten eggs. Scramble until just cooked; mix with garlic.
4. 4 Add the cooked rice, breaking up any clumps. Stir in soy sauce, sesame oil, and black pepper.
5. 5 Incorporate the shrimp and peas, heating through.
6. 6 Stir in the scallion greens. Serve garnished with sesame seeds if desired.

Equipment

• Large skillet or wok
• Spatula

Variations

• Add diced ham for a classic shrimp and ham fried rice.
• Swap shrimp for chicken for a poultry twist.

Substitutions

• Substitute jasmine rice with basmati if preferred.
• Use coconut aminos instead of soy sauce for a gluten-free option.

Pairings

• Serve with a light soy-ginger dipping sauce.
• A cold glass of jasmine tea complements the flavors beautifully.

Nutrition

Tips

• Use day-old rice for best texture. Freshly cooked rice can be too moist.
• Keep shrimp separate until the final step to avoid overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of kimchi for a tangy kick.
• Pair with a simple cucumber salad for a refreshing contrast.

FAQ