FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
fried rice recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This luxurious saffron-infused fried rice recipe elevates everyday ingredients, turning simple leftovers into a vibrant, aromatic meal with a beautiful golden color. It’s a quick, high-impact weeknight dish ready in under 20 minutes.
Ingredients
- 450g (3 cups) cooked day-old jasmine rice
- 300g (10.5 oz) medium shrimp, peeled and deveined
- 0.2g (pinch) saffron threads
- 60mL (4 tbsp) vegetable oil, divided
- 3 cloves garlic, minced
- 15g (0.5 oz) fresh ginger, grated
- 3 spring onions, sliced, white and green parts separated
- 120g (1 cup) frozen green peas
- 1 medium carrot, finely diced
- 2 large eggs, lightly beaten
- 45mL (3 tbsp) soy sauce
- 2.5mL (1/2 tsp) white pepper
- 1.2mL (1/4 tsp) red chili flakes (optional)
- Salt, to taste
- 15g (1/4 cup) fresh cilantro, chopped, for garnish
Instructions
- Prepare Saffron Oil Infusion: Warm 30mL (2 tablespoons) of the vegetable oil in a small pan over low heat with the saffron threads for 5 minutes. Remove from heat and set aside, reserving 10mL (2 teaspoons) of the saffron oil for garnish.
- Scramble Eggs: Heat 15mL (1 tablespoon) of plain vegetable oil in a large wok over medium-high heat. Scramble the beaten eggs until just set, then remove and set aside.
- Cook Shrimp: Add another 10mL (2 teaspoons) of plain vegetable oil to the wok. Stir-fry the shrimp for 2 to 3 minutes until they turn pink and are cooked through. Remove the shrimp from the wok and set aside with the eggs.
- Stir-fry Vegetables: Add the remaining 5mL (1 teaspoon) plain vegetable oil and the prepared saffron-infused oil (excluding the reserved drizzle) to the wok. Add the minced garlic, grated ginger, and white spring onion parts. Stir-fry for 1 minute until fragrant. Add the diced carrot and frozen green peas, continuing to stir-fry for 2 to 3 minutes until tender-crisp.
- Add Rice and Cook: Add the day-old jasmine rice to the wok, breaking up any large clumps with your spatula. Stir-fry for 5 to 7 minutes, pressing the rice against the hot surface to encourage a slight crisping and browning.
- Combine Ingredients: Return the cooked shrimp and scrambled eggs to the wok. Pour in the soy sauce, white pepper, and optional red chili flakes. Toss everything together thoroughly until all ingredients are well combined and heated through.
- Finish and Serve: Stir in the green parts of the spring onions and cook for another 30 seconds. Taste and adjust seasoning with additional salt if needed. Serve immediately, drizzling with the reserved saffron oil and garnishing with fresh cilantro.
Notes
Use day-old refrigerated rice for the best texture; fresh rice will be too moist and result in a gummy texture. To prevent sticking, ensure your wok or skillet is very hot before adding ingredients, and cook components separately to avoid overcrowding.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 150 mg
Keywords: Saffron, Fried Rice, Shrimp, Weeknight Meal, Quick, Stir-fry, Asian, Dinner
