I’ve never prepared or eaten better shrimp fried rice! Making the yum yum sauce the day before allows the ingredients to meld and improves flavor.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups uncooked jasmine rice
- 3 cups water
- 3 tablespoons vegetable oil, divided
- 1 sweet onion, chopped
- 2 cloves garlic, crushed and minced
- 1 (16 ounce) package frozen peas and carrots
- 4 tablespoons butter, divided
- 2 eggs
- 4 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 lemon, juiced, divided
- salt and pepper to taste
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 cup mayonnaise
- 3 tablespoons water
- 2 tablespoons paprika
- 1 teaspoon ginger paste
- 1 teaspoon white sugar
- ½ teaspoon garlic powder
- salt and pepper to taste
Instructions
- Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
- Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
- Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
- Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.
Nutrition Facts
| Calories | 785 kcal |
| Carbohydrate | 70 g |
| Cholesterol | 211 mg |
| Dietary Fiber | 6 g |
| Protein | 23 g |
| Saturated Fat | 11 g |
| Sodium | 983 mg |
| Sugars | 3 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Made this with a little less oyster sauce ( husband not a fan) .and with chicken .Sub. Rice with regular instead of jasmine ( husband again ) with variety frozen veggies and it turned out great ! Loved it and going in the recipe.book.
Followed instructions to the tee and turned out so good! Thank you for sharing. Will definitely be making this again!
This recipe was fantastic! I was looking for a shrimp fried rice recipe that was similar to the fried rice we had in a Mongolian restaurant, and this is it!
I’ve made it twice and added steak! My husband LOVED it!!!
I had almost everything but lemon juice – didn’t realize until I was already cooking. Had tiny shrimp in freezer use them up – flavor was good but kept adding more – maybe i had too much rice.
Really good recipe and easy to follow