Shrimp Fried Rice

• servings: 6 servings
• total time: 30 minutes

Ingredients

Fried Rice

1/4 cup olive oil, plus more as needed

1 pound peeled and deveined medium shrimp, thawed if frozen

Salt

1/2 teaspoon garlic powder

1 medium onion, diced

1 1/2 cups frozen mixed vegetables (any mix of carrots, peas, corn and green beans)

6 cups cooked jasmine or other long-grain white rice, preferably cold and day-old

1/4 cup soy sauce, or to taste

2 tablespoons unsalted butter

4 large eggs

Yum Yum Sauce

1 teaspoon garlic powder

½ teaspoon sweet paprika

1 tablespoon warm water

½ cup mayonnaise

¼ cup ketchup

2 teaspoons rice vinegar

1 teaspoon toasted sesame oil

Directions

Heat a very large nonstick or cast-iron skillet over high. Add the olive oil and shrimp, and sprinkle with salt and the garlic powder. Cook, stirring occasionally, until the shrimp is no longer translucent and begins to turn golden at the edges, 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a plate and set aside.

Add the onion and mixed vegetables to the shrimpy oil and cook, stirring occasionally, just until the onion loses its raw edge but is still crunchy, and the vegetables are mostly thawed, 1 to 2 minutes. Add the rice and soy sauce and cook, stirring occasionally, until well combined and the rice begins to crisp underneath where it meets the pan, 5 to 7 minutes. Taste and adjust the seasoning with more soy sauce as needed.

Scooch the rice to one side of the pan, lower the heat to medium and melt the butter on the empty side of the pan. Crack the eggs into the melted butter, break the yolks and stir vigorously to scramble the eggs, cooking just until they have set but are still tender, about 1 minute. Stir the soft scrambled eggs into the rice, add the reserved shrimp and any accumulated juices, then remove the pan from the heat.

Let the fried rice sit for a few minutes so that it can continue to crisp in the pan’s residual heat. While it rests, make the yum yum sauce. Dissolve the spices in the warm water, then add the rest of the ingredients. Salt to taste.

Drizzle most of the yum yum sauce over the fried rice in the skillet, leaving some back, if desired, to serve in a small dish on the side for dipping the shrimp.

Notes

You telling me a shrimp fried this rice?

https://cooking.nytimes.com/recipes/1023154-shrimp-fried-rice

1.5 uncooked rice is plenty. And get large shrimp (deveined, tail and shell on) and then cook them whole. Then while veggies are going, you can dice them.

Nutrition

• Calories: 958
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Sodium: 860 mg
• Total Carbohydrate: 160 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 34 g