Shrimp Fried Rice Recipe

By á-3918

Ingredients

• 1 pound raw medium shrimp, peeled and deveined
• 2 tablespoons canola oil, divided
• 1/2 teaspoon kosher salt, divided
• 4 ounces haricots verts (French green beans), trimmed and cut into 1-inch pieces
• 4 scallions, white and green parts chopped separately
• 2 garlic cloves, chopped
• 1/2 teaspoon finely chopped peeled fresh ginger
• 4 cups cooked long-grain white rice, cooled
• 2 large eggs, lightly beaten
• 1/3 cup small basil leaves
• 3 tablespoons soy sauce
• 1 teaspoon toasted sesame oil

Preparation

Step 1

Step 1
Heat a wok or large cast-iron skillet over high. Add shrimp, 1 tablespoon of the canola oil, and 1/4 teaspoon of the salt; cook, stirring occasionally, until shrimp are opaque, about 2 minutes. Remove shrimp, and set aside.

Step 2
Add green beans, white parts of scallions, garlic, ginger, and remaining 1 tablespoon canola oil; cook, stirring constantly, until beans are just tender, about 1 minute. Add rice and remaining 1/4 teaspoon salt, tossing to coat and break up clumps; cook, stirring occasionally, until rice begins to crisp, about 4 minutes.

Step 3
Push rice mixture to 1 side of wok; add eggs to other side, and cook, stirring often, until scrambled, about 1 minute. Combine eggs and rice. Add shrimp, basil, soy sauce, and sesame oil; cook, stirring constantly, just until combined and heated through, about 1 minute. Sprinkle with green parts of scallions.

Chef's Notes
The best fried rice is made with day-old rice because it’s drier and not so sticky. If you don’t have any leftovers on hand, you can spread freshly cooked grains on a baking sheet and place in the refrigerator for 30 minutes or until the rice has cooled.