Description
A delicious and quick shrimp fried rice with a creamy Yum Yum sauce, perfect for using leftover rice.
Ingredients
- 4 tbsps softened butter
- 1 teaspoon soy sauce
- 1 tsp garlic (minced)
- 1 pound large shrimp (peeled and deveined)
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger powder
- ¼ cup onion (chopped fine)
- 2 tablespoons fresh garlic (chopped fine)
- 2 tablespoons fresh ginger (chopped fine)
- 2 eggs
- ½ cup peas and carrots
- 2 cups cooked white rice
- ¼ cup low sodium soy sauce
- ¼ cup oyster sauce
- 1 cup mayo
- ¼ cup melted butter
- 1 tablespoon ketchup
- 1 tablespoon rice wine vinegar
- 1 tablespoon paprika
- 2 teaspoons sugar
- ½ teaspoon ground ginger
- ¼ cup water (as needed for sauce)
- Sliced scallions (optional, for garnish)
Instructions
- Mix the softened butter, soy sauce, and minced garlic in a bowl to make the soy garlic butter. Set aside.
- In a medium bowl, combine shrimp, 1 tablespoon of sesame oil, soy sauce, cornstarch, and ginger powder. Mix well and let it sit.
- Heat 1 tablespoon of sesame oil in a large wok. Sear the shrimp on all sides until fully cooked, then remove and set aside.
- Sauté the chopped onion, garlic, and ginger until the onions are translucent. Add half of the soy garlic butter to the wok.
- Push the onion mixture to the side of the pan. Crack the eggs into the empty side and scramble until cooked. Stir in peas and carrots.
- Add the cooked rice, low sodium soy sauce, and oyster sauce to the wok. Mix well until the rice is coated.
- Chop some of the cooked shrimp and mix back into the wok, stirring until heated through.
- For the Yum Yum sauce, whisk together mayo, melted butter, ketchup, rice wine vinegar, paprika, sugar, ground ginger, and water to thin if necessary.
- Serve the Shrimp Fried Rice hot, drizzled with Yum Yum Sauce and garnished with scallions if desired.
Notes
Use day-old rice for better texture and do not overcook the shrimp.