Shrimp Fried Rice | shorts shrimp friedrice

Shrimp Fried Rice - 1.5 cups jasmine rice - 15-20 jumbo shrimp, cleaned, deveined, peeled and chopped - 1/2 cup carrots, diced - 1/2 cup celery, diced - 1/2 cup frozen peas - 4 garlic cloves, minced - 1t ginger, finely grated - 3 eggs, whisked - 4 green onions, sliced and julienned - Rice vinegar - 1/2 cup soy sauce - 3T oyster sauce - 3T sesame oil - 1T unsalted butter 1. Wash your rice thoroughly before cooking it. When its done, spread it on a baking sheet and put it in the fridge to cool. 2. Prep your veggies. For the green onions, cut them in half where the white bottoms and green tops separate. Thinly slice the white bottoms, while julienning the top greens on an almost straight diagonal. Place the julienned tops into a bowl of ice water, as they’ll be used for garnish. 3. Sauté the shrimp over medium-high heat in EVOO and butter for 2-3 minutes or until pink. Remove the shrimp from your wok or skillet and set aside. 4. Add the carrots and celery to your skillet and sauté until they start to soften, then add the frozen peas and green onion bottoms. Sauté for another 2-3 minutes, then deglaze with a splash of rice vinegar. 5. Add the garlic and ginger, sautéing until fragrant and then push your vegetables to one side of the pan. Add your eggs to the other side and scramble them, stirring constantly, before mixing in with the vegetables. 6. Add the cooked shrimp, rice, soy sauce, oyster sauce and stir to combine everything in the pan together. Cook for 3-5 minutes, until the rice has heated up. 7. Remove from heat and stir in your sesame oil. Remove your julienned onions from the ice bath and dry on a paper towel. 8. Plate and garnish with green onions. Enjoy!

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