Imagine transporting your taste buds to the bustling streets of Tokyo with a single, mouthwatering dish that's easier to make than you'd ever believe! This Japanese Shrimp Fried Rice isn't just a meal—it's a culinary adventure that transforms simple ingredients into a restaurant-worthy masterpiece right in your own kitchen. Whether you're a cooking novice or a seasoned home chef, this recipe promises to deliver authentic flavors that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 cups cooked rice
- 1 cup shrimp, peeled and deveined
- 2 eggs
- 1/2 cup peas and carrots
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 green onions, chopped
Instructions
- Begin by preparing all your ingredients. Make sure the cooked rice is cold; leftover rice works best as it prevents the dish from becoming mushy. If you don’t have leftover rice, cook the rice according to package instructions and let it cool completely.
- In a medium bowl, crack the two eggs and beat them lightly with a fork or whisk until the yolks and whites are fully combined. Set the bowl aside.
- Heat a large non-stick skillet or wok over medium-high heat. Add the sesame oil and allow it to heat up for about 30 seconds until it shimmers.
- Once the oil is hot, add the shrimp to the skillet. Stir-fry the shrimp for 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
- In the same skillet, add the beaten eggs. Scramble the eggs by stirring gently with a spatula until they are fully cooked, about 1-2 minutes. Once cooked, push the eggs to one side of the skillet.
- Add the peas and carrots to the skillet, mixing them with the eggs. Stir-fry for an additional 2 minutes until the vegetables are heated through.
- Next, add the cold cooked rice to the skillet. Break up any clumps with your spatula and mix everything together thoroughly, ensuring the rice is evenly combined with the eggs and vegetables.
- Pour the soy sauce over the rice mixture. Stir well to distribute the soy sauce evenly throughout the rice, enhancing the flavor. Continue to stir-fry for another 2-3 minutes, allowing the rice to heat through and absorb the flavors.
- Finally, add the cooked shrimp back into the skillet. Gently fold them into the rice mixture, ensuring they are evenly distributed. Cook for an additional minute to warm the shrimp.
- Remove the skillet from heat and stir in the chopped green onions. Adjust the seasoning if necessary, adding more soy sauce to taste.
- Serve the Japanese fried rice hot, garnished with additional green onions if desired. Enjoy your delicious homemade shrimp fried rice!
Tips
- Always use cold, day-old rice to prevent your fried rice from becoming soggy. Freshly cooked rice contains too much moisture and will make your dish clumpy.
- High heat is crucial for achieving that classic "wok hei" flavor and preventing the rice from sticking to the pan. Use a non-stick skillet or well-seasoned wok.
- Prep all ingredients before you start cooking. Fried rice comes together quickly, so having everything ready will ensure perfect timing and texture.
- Don't overcrowd the pan. Cook in batches if necessary to maintain high heat and allow ingredients to caramelize properly.
- For extra flavor, consider adding a splash of mirin or rice wine when stir-frying, or garnish with toasted sesame seeds for added texture and authenticity.
Nutrition Facts
Calories: 489kcal
Carbohydrates: 54g
Protein: 37g
Fat: 14g
Saturated Fat: g
Cholesterol: 312mg
