Restaurant Quality Egg Fried Rice Wok Recipe With Shrimp
Restaurant-worthy egg fried rice at home? You bet! This easy rice wok recipe makes it effortless. Fluffy grains, vibrant flavors, and zero takeout guilt. Wait until you try it!
Equipment
- 1 Rice Wok
Ingredients
- 4 tbsp butter divided
- 2 eggs whisked
- ½ lb shrimp small, cleaned, tail off and deveined
- 2 medium carrots peeled, diced
- 1 onion white, diced
- ½ cup peas frozen
- 4 cloves garlic minced
- 4 cups white rice cooked and chilled
- 3 green onions thinly sliced
- 3-4 tbsp soy sauce
- 2 tsp oyster sauce
- ½ tsp sesame oil toasted sesame oil
- salt and pepper to taste
- 1 tbsp parsley garnish (optional)
Instructions
- Add 2 tablespoon butter to the pan and heat until melted
- Add carrots, onion, peas, and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft
- Toss in the shrimp and cook through until no longer pink (about 5 minutes).
- Increase heat to high, add in the remaining 2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and oyster sauce, and stir until combined.
- Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)
- Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
- Taste and season with extra soy sauce, if needed.
Nutrition
Calories: 876kcalCarbohydrates: 159gProtein: 29gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 114mgSodium: 1005mgPotassium: 598mgFiber: 7gSugar: 3gVitamin A: 5590IUVitamin C: 12mgCalcium: 159mgIron: 3mg
Tried this?Let us know how it was!