This simple shrimp fried rice with egg drop soup is the best idea for a cozy and hearty quick dinner. It’s hearty and full of shrimp, egg and soy sauce flavors. Best of all, it only takes less than 20 minutes to make.
Ann’s Tips:
- Scramble the eggs first. The oil in the scrambled eggs will be full of egg flavor. Then stir-fry the beef and rice so that the fried rice is full of egg flavor.
- When you fry the fried rice, please don’t press it with a spatula. Use a cutting method to loosen the rice grains, otherwise, the rice will stick to the pan and become one piece.
- Freshly cooked rice – if you want to use freshly cooked rice. When you cook the rice, the water should preferably be about 1/4 cup less than the usual cooking water so that the cooked rice doesn’t become too soft and mushy. Make sure you let it get cold. This way the fried rice won’t stick to the pan.
- Overnight rice – if you use rice that’s been stored overnight in the refrigerator, you don’t need to reduce the water. Scientific research has shown that overnight rice has fewer calories and absorbs less oil than freshly cooked rice.
- You must preheat the pan over a medium heat and the shrimp mustn’t overcrowd the pan, otherwise the shrimp will steam instead of sear.
What do you need:
MARINADE SHRIMP:
6.3 oz/180 g Shrimp
1/4 teaspoon salt
1 teaspoon Cooking wine, Shaoxing wine, or dry sherry
Some white pepper powder
1/2 teaspoon corn starch
1 teaspoon sesame oil
3 Eggs
2 Cups (packed) Cooked White Rice, Day-Old
1/4 Onion, Finely Chopped
1/4 Cup Frozen Peas
Some Sliced Carrots
1/4 Cup Green Onions, finely sliced
Seasonings:
2 tbsp Dark Soy Sauce or Soy Sauce
1 teaspoon Salt
Some white pepper and black pepper
How to make:
- Marinate the prawns with salt, cooking wine, a little white pepper powder and cornflour. Once you have mixed everything well, add the oil at the end and mix well.
- Prepare the vegetables.
- Heat the pan over a medium heat, add the oil and the prawns to the same pan. Turn the prawns when the underside is golden brown, about 2 minutes. When both sides are cooked, remove to a plate.
- Scramble the eggs – Heat the sesame oil in a large wok or non-stick frying pan over medium heat. Add the egg and fry, stirring gently, until lightly scrambled.
- Add the carrots and onions and stir-fry for 1 to 2 minutes. Add the frozen beans and stir-fry for 1 -2 minutes.
- Add the steamed rice, dark soy sauce, salt, and a little white and black pepper and stir-fry for 2 minutes. Add the prawns and stir-fry for 1 to 2 minutes.
- Serve hot and ready.
More fried rice recipes:
Easy Chicken Fried Rice
Steak Fried Rice – Easy 20 Minutes Meal
Baked Pork Chops and Rice
Pulled Pork Fried Rice
Garlic Fried Rice – Less Than 10 Minutes
Simple Egg-Fried Rice
Watch how to make:
Ingredients
MARINADE SHRIMP:
- 6.3 oz 180 g Shrimp
- 1/4 teaspoon salt
- 1 teaspoon Cooking wine, Shaoxing wine, or dry sherry
- Some white pepper powder
- 1/2 teaspoon corn starch
- 1 teaspoon sesame oil
- 3 eggs
- 2 cups cooked white rice, day-old
- 1/4 onion, finely chopped
- 1/4 cups frozen peas
- Some sliced carrots
- 3 stalks green onions, finely sliced
SEASONINGS:
- 2 tablespoons Dark SoySauce or Soy Sauce
- 1 teaspoon salt
- Some white pepper and black pepper
Instructions
- Marinate the prawns with salt, cooking wine, a little white pepper powder and cornflour. Once you have mixed everything well, add the oil at the end and mix well.
- Prepare the vegetables.
- Heat the pan over a medium heat, add the oil and the prawns to the same pan. Turn the prawns when the underside is golden brown, about 2 minutes. When both sides are cooked, remove to a plate.
- Scramble the eggs – Heat the sesame oil in a large wok or non-stick frying pan over medium heat. Add the egg and fry, stirring gently, until lightly scrambled.
- Add the carrots and onions and stir-fry for 1 to 2 minutes. Add the frozen beans and stir-fry for 1 -2 minutes.
- Add the steamed rice, dark soy sauce, salt, and a little white and black pepper and stir-fry for 2 minutes. Add the prawns and stir-fry for 1 to 2 minutes.
- Serve hot and ready.
Video
Tips & Notes:
- Scramble the eggs first. The oil in the scrambled eggs will be full of egg flavor. Then stir-fry the beef and rice so that the fried rice is full of egg flavor.
- When you fry the fried rice, please don’t press it with a spatula. Use a cutting method to loosen the rice grains, otherwise, the rice will stick to the pan and become one piece.
- Freshly cooked rice – if you want to use freshly cooked rice. When you cook the rice, the water should preferably be about 1/4 cup less than the usual cooking water so that the cooked rice doesn’t become too soft and mushy. Make sure you let it get cold. This way the fried rice won’t stick to the pan.
- Overnight rice – if you use rice that’s been stored overnight in the refrigerator, you don’t need to reduce the water. Scientific research has shown that overnight rice has fewer calories and absorbs less oil than freshly cooked rice.
- You must preheat the pan over a medium heat and the shrimp mustn’t overcrowd the pan, otherwise the shrimp will steam instead of sear.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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