Shrimp Fried Rice
Inspired by the smoky, grilled flavors of Japanese steakhouse cuisine, particularly the offerings at Kani House in Georgia, this Shrimp Fried Rice brings comfort and a touch of hibachi flair to your kitchen. By cooking the shrimp separately and reserving them for later, they retain their tenderness, while the flavorful shrimp oil is used to infuse the rice and vegetables with a rich, savory taste. The use of pre-packaged frozen mixed vegetables provides a convenient shortcut, requiring only a brief thaw in the skillet to add freshness and color to the dish.
Ingredients
- 1 pound medium shrimp peeled and deveined, thawed if frozen
- 6 cups cooked jasmine or other long-grain white rice preferably cold and day-old
- 2 tablespoons unsalted butter
- ¼ cup soy sauce or to taste
- 4 large eggs
- 1 medium onion diced
- 1½ cups frozen mixed vegetables such as carrots, peas, corn, and green beans
- ¼ cup olive oil plus more as needed
- ½ teaspoon garlic powder
- Salt to taste
Instructions
- Cook the Shrimp: Begin by heating a large nonstick or cast-iron skillet over high heat. Add olive oil, followed by the shrimp, seasoning them with salt and garlic powder. Stir occasionally until the shrimp turn golden and opaque, about 2 to 4 minutes. Once cooked, transfer the shrimp to a plate and set aside, leaving behind the flavorful oil in the pan.
- Sauté the Vegetables: In the same skillet, add the diced onion and mixed vegetables, cooking them for 1 to 2 minutes until the onion softens but retains a slight crunch, and the vegetables are mostly thawed. Add the rice and soy sauce, stirring occasionally. Continue cooking until the rice is well-mixed and begins to crisp on the bottom, 5 to 7 minutes. Taste and adjust the seasoning with additional soy sauce as needed.
- Scramble the Eggs: Push the rice mixture to one side of the pan and lower the heat to medium. On the empty side, melt the butter, then crack the eggs into the pan. Stir vigorously to scramble the eggs, cooking them until they are just set but remain soft and tender, about 1 minute. Incorporate the scrambled eggs into the rice, then add the reserved shrimp and any juices that have accumulated. Remove the pan from the heat.
- Crisp and Serve: Let the fried rice sit for a few minutes, allowing it to crisp further in the pan's residual heat. If you’re preparing a side of yum yum sauce, now is the ideal time to make it. Drizzle the sauce over the fried rice in the skillet, leaving some on the side for dipping the shrimp if desired. Serve hot.