Ingredients

The following ingredients have 5 Servings
  • 1 cup jasmine rice (or long-grain white rice, uncooked)
  • 1 ½ cups water
  • 1 pound raw shrimp (peeled and deveined, 51 to 60 count)
  • 2 tablespoons soy sauce (divided)
  • 2 teaspoons sesame oil (divided)
  • ¼ teaspoon kosher salt (plus more for seasoning)
  • ¼ teaspoon white pepper or black pepper (plus more for seasoning)
  • 3 tablespoons vegetable oil divided
  • ¼ cup minced white onion
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • ½ cup diced carrots (¼" dice)
  • 2 large eggs (whisked)
  • ½ cup peas frozen (defrosted)
  • 2 tablespoon green onions (thinly sliced)

Instruction

  • Wash the Rice - Add rice to a fine-meshed strainer. Rinse and wash under cool running water until it's clear, scrubbing them with your fingers, about 1 minute. Shake and press with your hand to drain thoroughly.Alternatively, add rice to the saucepan, cover with cool water and scrub with hands, drain and repeat 2 to 3 times until the water runs clear. Drain off excess water very well.
  • Cook the Rice - In a 3-quart sized saucepan, add washed rice and water. Bring to a boil over high heat and then turn down to a simmer over low heat. Cover with a lid. Simmer until all of the water is absorbed and the rice is tender, about 15 minutes. Turn off the heat and let it sit covered, off the heat, for 10 minutes.
  • Cool the Rice - Fluff the rice with a fork, then evenly spread it on a baking sheet. Transfer to the refrigerator until completely cooled, about 15 to 20 minutes. Meanwhile, prepare the shrimp.
  • Season the Shrimp - In a medium bowl, combine shrimp, 1 tablespoon soy sauce, 1 teaspoon sesame oil, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Cook the Shrimp - Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once hot, add the shrimp. Stir fry until fully cooked, about 2 minutes. Transfer to a clean bowl. Carefully wipe the wok with a paper towel to remove any moisture.
  • Brown the Rice - Add 1 tablespoon of vegetable oil. Once hot, add the rice. Stir fry until evenly coated with oil, then spread and lightly press it around the pan. Cook for 30 seconds, then stir. Repeat the spreading and stirring every 30 seconds for 5 minutes total. You want light browning on the rice.
  • Saute the Vegetables - Push the rice to the wok's sides to make a large well, and add 2 teaspoons of vegetable oil. Add onion, garlic, ginger, and carrots, stir fry in the pan's center for 1 minute, then mix with rice to combine.
  • Scramble the Eggs - Make another large well in the center and add 1 teaspoon vegetable oil and 1 teaspoon sesame oil. Pour in whisked eggs, and allow it to sit for 30 seconds, then gradually stir to scramble. Stir to combine with the rice.
  • Combine the Peas and Shrimp - Add soy sauce, and stir to combine. Add the peas and shrimp and stir to combine, then cook until warm, about 1 to 2 minutes. Season to taste with salt, pepper, and more soy sauce as desired. Garnish with green onions and serve immediately.