Shrimp Fried Rice

Ingredients

Quantities are for 4 servings.

Ingredient amounts are scaled. Amounts written inside the instructions are for 4 servings, so scale those to match.

Cooking for 6 or more? You may need to split this between two pans or pots (or cook in batches) so it cooks evenly and browns instead of steaming.

• 1 1/4 lb Large shrimp, peeled and deveined
• 1 1/2 cups (dry) White rice
• 3 each Eggs
• 1 1/2 cups Frozen peas and carrots
• 4 each Green onions
• 3 cloves Garlic
• 4 tbsp Soy sauce
• 2 tsp Toasted sesame oil
• 3 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Start the rice first so it has time to cool: bring the rice, 2 1/4 cups of water, and a pinch of salt to a boil in a saucepan, then cover, reduce the heat to low, and cook 15 minutes without lifting the lid. Spread the rice in a thin layer on a sheet pan and let it cool and dry out for at least 10 minutes while you prep. Spreading it thin cools it quickly, and it should not sit out for more than an hour before you fry it. Cold, dry rice is the secret to fried rice that isn't mushy. If you have 4 cups of leftover rice, use that instead.
2. Pat the shrimp very dry with paper towels and toss with the salt and pepper. Rinse and slice the green onions (keep the white and green parts separate), mince the garlic, and beat the eggs in a small bowl (wash your hands after cracking them).
3. Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Cook the shrimp 1 1/2-2 minutes per side, in two batches if needed so they sear instead of steaming, until pink and opaque all the way through. Move them to a clean plate, and wash your hands after handling the raw shrimp.
4. Add 1 tablespoon of oil, pour in the eggs, and scramble 30-60 seconds until fully set and no longer wet. Break the egg into small pieces and push it to the side.
5. Add the last tablespoon of oil, the frozen peas and carrots, the white parts of the green onions, and the garlic. Cook 2 minutes, stirring, until the vegetables are hot and the garlic smells fragrant.
6. Add the cooled rice and the soy sauce. Stir-fry 3-4 minutes, pressing the rice against the pan, until it is hot all the way through and starting to crisp in spots.
7. Return the shrimp and egg to the pan, add the sesame oil and the green parts of the green onions, and toss 1 minute until everything is hot. Serve right away, and refrigerate any leftovers within an hour (cooked rice should not sit out).