Shrimp Fried Rice
- Contains Eggs
- Contains Shellfish
Ingredients
- canola oil, divided (3 tablespoons)
- large eggs, beaten (2)
- shrimp, 41/50 size, peeled, deveined, patted dry (12 ounces)
- medium onion, peeled, diced (1)
- cooked white rice (4 cups)
- soy sauce (1/4 cup)
- Kosher salt (1/4 teaspoon)
- granulated sugar (1/4 teaspoon)
- sesame oil (1/4 teaspoon)
- ground black pepper (1/4 teaspoon)
- snow peas, chopped (1 cup)
- scallion, sliced (1)
- Medium Bowl
- Rubber Spatula
- Small Bowl
Instructions
Step 1
1. Preheat the Ninja Wok over medium-high heat for 4 minutes. While preheating, add 1 tablespoon of canola oil.
Step 2
2. Add eggs, scrambling until just cooked, which will take 2 - 3 minutes. Use the spatula to break up any large pieces. Transfer the eggs to a bowl and set aside.
Step 3
3. Turn the heat up to high so that the wok is just beginning to smoke. Spread 1 tablespoon oil around the perimeter, add shrimp in a single layer, and sear for about 20 seconds. Stir the shrimp until opaque, then remove the wok from heat. Transfer the shrimp to a bowl and set aside. After the wok has cooled down, discard any remaining liquid and wipe clean with a paper towel.
Step 4
4. Preheat the wok over medium-high heat. While preheating, add the remaining tablespoon of oil.
Step 5
5. Add onion and sauté until translucent, taking about 5 minutes. Add the rice, using the spatula to break up any clumps. Stir-fry until the rice is warm, taking about 5 minutes.
Step 6
6. In a small bowl, whisk together the soy sauce, salt, sugar, sesame oil, and pepper. Add the sauce to the fried rice and toss until evenly coated. Add shrimp and snow peas and cook for another 30 seconds. Add the eggs and scallion slices and continue stir-frying for another 30 seconds.
Step 7
7. Remove from heat, plate, and serve.