Shrimp and Egg Fried Rice
A Korean-style bowl of fried rice with shrimp, eggs, diced carrot, green onion and brewed soy sauce.
- Prep
- 10 min
- Cook
- 8 min
Scale the recipe
Ingredients
- Raw peeled shrimp Weigh raw shrimp after thawing, peeling, removing the tails and veins, and patting dry.
- 180 g
- Cooked short-grain rice
- 400 g
- Eggs
- 2 pieces
- Carrot
- 50 g
- Korean green onion (daepa)
- 20 g
- Oil for the eggs
- 1/2 T
- Oil for the shrimp and vegetables
- 1 T
Seasonings
- Naturally brewed soy sauce
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the ingredients
Pat the shrimp 180 g dry. Finely dice the carrot 50 g and thinly slice the green onion 20 g. Beat the eggs 2 pieces in a clean bowl.
-
Cook the eggs first
Heat a large skillet over medium heat. Add the egg oil 1/2 T and beaten eggs. Stir until fully set, then transfer to a clean plate.
-
Fry the carrot and scallion
Increase to medium-high heat and fry the carrot and scallion in the stir-fry oil 1 T for 1 minute.
-
Cook the shrimp
Add the shrimp and cook for 2–3 minutes, turning until opaque throughout.
-
Stir-fry the rice
Add freshly cooked rice 400 g, break up the clumps and stir-fry for 2 minutes.
-
Finish with soy sauce and egg
Stir in soy sauce 1 T and return the egg to the pan. Serve as soon as evenly mixed and piping hot.
