Shrimp Fried Rice Recipe

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  Shrimp(454g)
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  Cornstarch(5g)
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Vegetable oil(45g)
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  Green Onion (Scallion)(120g)
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  Unsalted Butter(30g)
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  Egg, Whole, Large
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  Rice, Brown, Long-Grain(720g)
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  Soy Sauce, Low Sodium(45g)
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  Sesame Oil, Toasted(10g)
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  Peas And Carrots, Frozen, Mixed(360g)

Instructions

1. 1Pat the shrimp dry with paper towels. Toss the shrimp with the cornstarch, salt, and pepper in a bowl until evenly coated.
2. 2Heat the vegetable oil in a wide skillet or wok over medium-high heat until shimmering, about 1–2 minutes. Add the shrimp in a single layer and cook 1–2 minutes on the first side until the bottom begins to turn pink. Flip and cook 30 seconds more until the shrimp are fully pink and opaque throughout. Transfer to a plate.
3. 3Add 1 tablespoon of the butter to the skillet and swirl to coat. Pour in the beaten eggs and immediately stir with a spatula over medium-high heat for 1–2 minutes until just set and barely wet. Transfer to the plate with the shrimp.
4. 4Add the remaining 1 tablespoon oil and the white parts of the green onions to the skillet. Stir constantly over medium-high heat for 15 seconds until fragrant. Add the cooked brown rice, spread into a single layer, and cook undisturbed for 1–2 minutes until the bottom is lightly crisp. Stir, spread into a layer again, and cook 1 minute more.
5. 5Drizzle the soy sauce and sesame oil over the rice and stir to combine thoroughly.
6. 6Stir in the frozen peas and carrots and the remaining 1 tablespoon butter. Cook over medium-high heat for 1–2 minutes, stirring occasionally, until the vegetables are warmed through and the butter is melted.
7. 7Return the shrimp and eggs to the skillet, breaking the eggs into small pieces with your spatula. Stir in the green parts of the green onions and cook for 1 minute more over medium heat until everything is heated through.
8. 8Divide evenly into 4 airtight containers while hot. Serve with additional soy sauce to taste.