Imagine transforming ordinary ingredients into a mouthwatering Japanese culinary masterpiece that will transport your taste buds straight to Tokyo! This Japanese Shrimp Fried Rice isn't just a meal—it's a quick, flavor-packed adventure that combines succulent shrimp, perfectly scrambled eggs, and aromatic seasonings in one skillet. Whether you're a busy home cook or a culinary enthusiast, this recipe promises restaurant-quality results with minimal effort and maximum deliciousness.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup shrimp, peeled and deveined
- 2 eggs, beaten
- 1/2 cup peas and carrots
- 3 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Start by gathering all your ingredients. Ensure the cooked rice is cold, as day-old rice works best for fried rice dishes.
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and allow it to heat up for about 30 seconds.
- Add the shrimp to the skillet. Cook for about 2-3 minutes or until the shrimp turns pink and opaque. Stir occasionally to ensure even cooking.
- Once the shrimp is cooked, push it to one side of the skillet. Pour the beaten eggs into the empty side of the skillet. Scramble the eggs until fully cooked, then mix them with the shrimp.
- Add the peas and carrots to the skillet. Stir everything together and cook for an additional 2 minutes until the vegetables are heated through.
- Next, add the cold cooked rice to the skillet. Break apart any clumps and stir to combine all the ingredients evenly.
- Pour the soy sauce over the rice mixture. Stir well to ensure the rice is evenly coated with the soy sauce. Season with salt and pepper to taste.
- Finally, add the chopped green onions and stir everything together for another minute, allowing the flavors to meld.
- Remove from heat and serve the Japanese shrimp fried rice hot. Enjoy your meal!
Tips
- Use day-old, cold rice: Fresh, warm rice becomes mushy, so refrigerated rice ensures that perfect, slightly crispy texture.
- High heat is key: Ensure your skillet or wok is hot enough to create a slight sear on the ingredients, which enhances flavor.
- Don't overcrowd the pan: Cook ingredients in batches if needed to maintain high heat and prevent steaming.
- Customize your protein: While shrimp is delicious, you can easily substitute with chicken, tofu, or keep it vegetarian.
- Season gradually: Taste and adjust soy sauce and salt incrementally to avoid over-salting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 20g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 220mg
