Chinese Shrimp Fried Rice Recipe by Tasty

• servings: 2 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 lb peeled, deveined raw shrimp (10/15 count)

¼ teaspoon baking soda

6 ½ tablespoons vegetable oil, divided

2 teaspoons kosher salt, plus more to taste

1 teaspoon white pepper, divided, plus more to taste

4 scallions, chopped (white and green parts separated)

4 large eggs, beaten

2 garlic cloves, minced

4 cups chilled cooked medium-grain white rice

1 ice cube

1 teaspoon granulated sugar

1 teaspoon chicken bouillon powder

¼ teaspoon MSG (optional)

Directions

Toss together the shrimp, baking soda, ½ tablespoon of the vegetable oil, 1 teaspoon of the salt, and ½ teaspoon of the white pepper in a medium bowl until evenly coated. Let stand at room temperature for 15 minutes.

Heat a wok or large nonstick skillet over high until very hot, about 1 minute. Add 1 tablespoon of the vegetable oil, and swirl to coat the wok. Add the shrimp in a single layer. Cook, stirring once or twice, until pink on the outsides and slightly opaque on the insides, about 2 minutes. Transfer to a bowl, and set aside. Do not wipe the wok clean.

Reduce the heat under the wok to medium-high. Add 3 tablespoons of the vegetable oil, and let it heat for about 30 seconds. Add the scallion whites, and cook, stirring constantly, until fragrant, 15–20 seconds. Add the eggs, and cook, stirring constantly, until they are soft and slightly runny in places, 20–30 seconds. Transfer the eggs to a bowl, and set aside. Do not wipe the wok clean.

Increase the heat under the wok to high. Add the remaining 2 tablespoons vegetable oil, and let it heat for about 30 seconds. Add the garlic, and cook, stirring constantly, until fragrant, about 10 seconds. Add the chilled rice, and cook, tossing vigorously and pressing the clumps to separate, until the rice grains are broken up, 1–2 minutes.

Push the rice to the sides of the wok to create a well in the center. Add the ice cube, and cover the wok for 10–15 seconds. Remove the lid. Cook over high, tossing vigorously, until the steam has evaporated and the grains look dry and separated, 1–2 minutes.

Sprinkle the rice mixture with the sugar, chicken bouillon powder, MSG (if using), and remaining 1 teaspoon salt and ½ teaspoon white pepper. Cook over high, tossing continuously, until the seasoning is evenly distributed and the rice is slightly toasted, 30–45 seconds.

Add the shrimp, eggs, and scallion greens to the rice mixture in the wok. Cook over high, tossing constantly, until evenly combined and heated through, about 30 seconds. If desired, add more salt and white pepper to taste. Serve.

Enjoy!

Nutrition

• Calories: 1366
• Total Fat: 60 g
• Total Carbohydrate: 128 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 71 g