Shrimp Fried Rice with Peas and Eggs (鲜虾豌豆蛋炒饭)

It’s been a while since I posted a fried rice recipe. As I mentioned in my first fried rice recipe Cabbage Bacon Garlic Fried Rice, there are so many different fried rice recipes. You are only limited by your imagination. That said, I do have a few fried rice recipes that I make regularly. They are great for a one-bowl meal when I’m short on time. You can pair this version, Shrimp Fried Rice with Peas and Eggs, with some cold dishes such as Chinese Cucumber Salad, Easy Raw Zucchini Salad, or Chinese Broccoli with Garlic-Soy Sauce.

I like it when my fried rice is not overly complicated, meaning I like versions that don’t use too many ingredients. I feel that sometimes when there are too many ingredients, I can’t tell what is what anymore. For this Shrimp Fried Rice with Peas and Eggs, all the main ingredients are in the title. With just a bit of herbs and seasoning, this fried rice has a fragrant and delicate flavor. I can clearly taste the shrimp’s umami and the peas’ sweetness. Eggs add texture, color, and nutrition, complementing the fried rice. You can also add the eggs at the end right after adding rice. This helps break the rice more easily and coats the rice with the eggs, giving the rice a golden yellow hue.

Gluten Free

Preparation Time:  15 minutes

Total Time:  30 minutes

Servings: 4-6 people

Ingredients:

• 4-6 cups cooked rice¹ (cooled overnight)
• 1 lb (~450g) fresh raw shrimp (peeled and de-veined)
• 1 cup (~235ml) frozen peas²
• 2 eggs
• 4 garlic cloves
• 2 green onions
• 2 teaspoons kosher salt (or 1 teaspoon table salt)
• 1/4 teaspoon ground white pepper
• 2 tablespoons vegetable oil

Preparation:

1. Chop the shrimp into half-inch (~1.25 cm) to 1 inch long (~2.5cm) chunks.³ Add 1/4 teaspoon of kosher salt (1/8 teaspoon of table salt) and 1/4 teaspoon of ground white pepper to the shrimp, mixing thoroughly. Leave the shrimp on the counter to marinate while preparing the other ingredients.

2. Peel and mince the garlic. Cut the green onions into small pieces. Beat the 2 eggs in a small bowl, adding 1/2 teaspoon of kosher salt (1/4 teaspoon of table salt) and mixing well.

3. In a medium well-seasoned skillet, heat 1 tablespoon of vegetable oil under medium-high heat. When the oil is getting hot, pour in the egg liquid, tossing occasionally until the eggs become mostly solid, about 1 minute (like scrambled eggs). Take the eggs out and set aside.⁴

4. Heat a large well-seasoned skillet or nonstick pan under medium heat-low. When the skillet is getting warm, add the 2 tablespoons of vegetable oil. After about 10 seconds, add the sliced garlic and green onions. Once the arnoma of the garlic and green onions comes out, add the 1 cup of frozen peas to the skillet, tossing occasionally.

5. After about 1-2 minutes, when the peas are half cooked, raise the heat to medium and add the chopped shrimp, tossing to combine. When most of the shrimp change color to pink, add the cooked rice, using a spatula to press and break any rice lump. Add the remaining 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt) to the fried rice, stirring to combine. Add the scrambled eggs from step 3, breaking the eggs into small pieces while mixing and stirring the fried rice.⁴ Once equally mixed, turn of the heat and serve.

Bon Appétit

Notes:

1. I used 2 cups (rice cup) of uncooked rice, which yields around 6 cups of cooked rice. For fried rice, it’s always best to use rice that was cooled overnight in the refrigerator. You can use a rice cooker (I use the Zojirushi NS-ZCC10 rice cooker) or simply cook the rice in a pot.

2. It’s not necessary to thaw the peas, but it’s best to not have them lumped together.

3. You don’t need to chop at all if your shrimp are small.

4. Alternatively, you can add the beaten eggs at the end right after adding rice. It helps to break rice clumps and make soften the rice. The beaten eggs will also coat the rice, giving it a golden yellow color.

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