Ginger Shrimp Fried Rice
A fast weeknight fried rice with plump shrimp, scrambled egg, carrots and peas, seasoned with fresh ginger, soy sauce and toasted sesame oil. Best made with day-old rice.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Cold, dry rice is the secret to fried rice that stays fluffy rather than gummy. If you only have freshly cooked rice, spread it on a baking sheet and chill it in the fridge for 30 minutes first. Keep the pan very hot and cook in a single layer for the best flavor.
Method
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Break up any clumps in the cold rice with your fingers so the grains are separate.
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Pat the shrimp dry and toss with 1 tablespoon of the soy sauce.
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Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp in a single layer and cook for per side, until pink and just cooked through. Move to a plate.
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Add 1 teaspoon of the oil to the pan, pour in the eggs and stir gently for , until just set. Move them to the plate with the shrimp.
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Add the remaining oil and the carrots to the pan and cook for , until tender-crisp. Stir in the ginger and cook for .
-
Add the rice and press it into the pan. Cook without stirring for , then toss and repeat for about , until the rice is hot and a few grains turn golden.
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Stir in the peas, the remaining 2 tablespoons soy sauce, the sesame oil and the white pepper.
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Return the shrimp and eggs to the pan, breaking the eggs into pieces. Toss for to heat through.
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Serve topped with the sesame seeds and lime wedges.
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