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best shrimp fried rice recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A restaurant-quality shrimp fried rice recipe featuring saffron-infused oil and crispy shallots for a unique flavor and texture.
Ingredients
- 0.2 g saffron threads
- 120 ml neutral oil, such as canola or vegetable oil, divided
- 3 large shallots, thinly sliced
- 450 g large shrimp, peeled and deveined
- 15 ml light soy sauce (alcohol-free)
- 2.5 ml white pepper
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 2.5 cm fresh ginger, grated
- 240 g frozen peas and carrots mix, thawed
- 720 g cold day-old cooked jasmine rice
- 30 ml light soy sauce (alcohol-free)
- 5 ml toasted sesame oil
- 4 spring onions (scallions), sliced
- Salt to taste
Instructions
- Prepare Saffron Oil: Gently warm 60 ml (1/4 cup) neutral oil over low heat. Add saffron threads and infuse for at least 15 minutes.
- Fry Crispy Shallots: Heat remaining 60 ml neutral oil in a large wok over medium heat. Fry shallots until golden brown and crispy (about 8-10 minutes). Remove shallots with a slotted spoon and set aside, reserving the oil in the pan.
- Season Shrimp: In a medium bowl, toss shrimp with 15 ml light soy sauce and white pepper. Set aside.
- Scramble Eggs: Reheat the wok over medium-high heat. Add a splash of the saffron oil and pour in beaten eggs. Scramble until just set but still moist (1-2 minutes). Remove and set aside.
- Cook Shrimp: Add 15 ml of saffron oil to the wok over high heat. Add seasoned shrimp in a single layer and cook for 1-2 minutes per side until pink. Remove and set aside with the eggs.
- Sauté Aromatics and Vegetables: Add another 15 ml saffron oil to the hot wok, along with the minced white parts of the scallions, garlic, and grated ginger. Stir-fry for 30 seconds. Add thawed peas and carrots mix and stir-fry for 2-3 minutes.
- Stir-fry Rice: Break up cold day-old rice and add to the wok. Increase heat to high and stir-fry for 5-7 minutes, pressing rice against the sides to encourage browning.
- Combine Ingredients: Return cooked shrimp and scrambled eggs to the wok. Add 30 ml light soy sauce, toasted sesame oil, and half of the reserved crispy shallots. Toss vigorously to combine all ingredients. Taste and adjust seasoning with salt if needed.
- Serve Immediately: Serve immediately, garnishing with remaining crispy shallots and thinly sliced green scallions.
Notes
Use cold day-old jasmine rice for the best texture and avoid clumping. Saffron-infused oil and crispy shallots are key to the unique flavor profile and golden color.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 380 g
- Calories: 570 calories
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 270 mg
Keywords: shrimp fried rice, easy weeknight meal, saffron, crispy shallots, quick, one-pan, Asian cuisine, stir-fry
