American
Shrimp Fried Rice with Peas and Egg
Juicy shrimp, soft egg, peas, carrot, and scallions folded through dry, separate grains of wok-fried rice with light soy and a fragrant sesame finish.
4 servings · 22 minutes prep · 15 minutes cook
Ingredients
Shrimp
- 1 pound large shrimp, peeled, deveined, tails removed, and patted very dry
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon ground white pepper, for the shrimp
- 1/8 teaspoon ground white pepper, for finishing
Rice and Vegetables
- 5 cups chilled cooked long-grain rice, clumps broken apart
- 3 large eggs, beaten
- 1 tablespoon neutral oil, for the shrimp
- 1 tablespoon neutral oil, for the egg
- 1 tablespoon neutral oil, for the vegetables and rice
- 1 medium carrot, cut into 1/4-inch (6 mm) dice
- 3/4 cup frozen peas, thawed
- 5 scallions, thinly sliced, whites and greens separated
- 2 1/2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
Directions
Season and Sear the Shrimp
- Toss the completely dry shrimp with the salt and white pepper.
- Heat a 14-inch wok over high heat until a drop of water evaporates promptly. Add the oil, spread in the shrimp, and cook for 60 to 90 seconds per side, removing each shrimp as soon as its flesh is pearly or white and fully opaque. Transfer immediately to a clean plate.
Cook the Egg and Vegetables
- Add the oil to the hot wok. Pour in the eggs and fold for 30 to 45 seconds until soft curds are fully set with no visible liquid egg remaining; transfer to the shrimp plate.
- Add the oil, carrot, and the white parts of the scallions. Stir-fry for 2 minutes, then add the peas and cook for 1 minute.
Fry and Finish
- Use rice that was promptly chilled in a shallow container. If cooking rice specifically for this recipe, spread it in a shallow layer and refrigerate until thoroughly cold before frying. Add the rice and fry for 4 to 6 minutes, pressing and tossing until loose and steaming. Pour the soy sauce around the hot wok wall, add the white pepper, and continue tossing until the rice reaches 165°F (74°C).
- Return the shrimp and egg with the scallion greens. Toss for 30 to 60 seconds, only until the shrimp is hot and everything is evenly distributed, then remove from heat and fold in the sesame oil. Serve immediately.
Allergen and Product Check
- Allergen note: contains crustacean shellfish (shrimp), egg, soy, and sesame; soy sauce may also contain wheat. Verify all labels and cross-contact controls before serving anyone with an allergy.
