Recipe serves: 4-6

Shrimp fried rice

8 oz shrimp - uncooked, cleaned
1 Tbsp oyster sauce
1 Tbsp soy sauce
1-2 each large egg - lightly beaten
½ cup frozen peas
2 each green onion, diced
1 each carrot, grated
3 cup cooked jasmine rice, room temperature
¼ cup hot water
½ tsp chicken soup powder
tsp hot chili powder
1 tsp soy sauce
4 tsp oil

Preparation steps:
  1. Chop the shrimp into small bite pieces and marinade with oyster sauce and soy sauce for 15 minutes.
  2. Heat the wok, add 1 tsp oil, pour the egg into the wok and stir fry to form small pieces of fried egg. Set aside.
  3. Heat the wok, add 1 tsp oil, add the shrimp with marinade and stir fry for about 1 minute until the shrimp is cooked. Set aside.
  4. Heat the wok, add 1 tsp oil, add the frozen peas, green onion and carrot, and stir fry for about 1 minute. Set aside.
  5. Heat the wok, add 1 tsp oil, add the cooked rice. Stir the hot water with the chicken soup powder, salt, chili and soy sauce. Add to the wok and stir fry for 3 minutes. If need be add up to ¼ of hot water to prevent the rice from sticking to the wok.
  6. Transfer back to the wok the egg, shrimp and vegetables. Stir for 1-2 minutes.
  7. Taste, and if need be add salt or oyster sauce.
Picture of recipe

Take note!
  • The recipe serves 4-6 as a side dish,
    and 2 as a main dish.
  • 3 cups of cooked rice is made from
    ¾ cup of uncooked rice.

  • Use cooked tiny shrimp, skip step #3
    and add the shrimp marinade to the
    vegetables in step #4.
    Add the tiny shrimp in step #6
    when mixing all the
    ingredients together.