- Prior to cooking, cook 1 rice cooker cup to make 2 cups cooked rice. Defrost the frozen shrimp and frozen carrots and peas.
- Cut the shrimp into small pieces (about ½ inch).
- In a small bowl, add shrimp, a pinch of kosher salt, and freshly ground black pepper. Mix together and set aside for 5 minutes.
- Chop the green onion.
- In a small bowl, beat the eggs with a whisk.
- Heat a large non-stick frying pan on medium high heat. When it’s hot, add 1 tablespoon of vegetable oil.
- When you see smoke coming off from the edge of pan, pour the beaten eggs and quickly swirl around until no longer runny. Do not overcook and immediately transfer to a plate, leaving the excess oil in the pan.
- Add the shrimp in a single layer and cook until opaque. When they are almost cooked through, transfer to the plate with eggs.
- Lower the heat to medium and add 1 tablespoon oil to the same pan.
- Add green onion, carrots and peas and cook for 1 minute.
- Add cooked rice to the pan, breaking up the big chunks if there’s any. Spread evenly over the pan to get nice char taste.
- Sprinkle 1/8 tsp ground white pepper. Mix all together.
- Add cooked eggs and shrimp back to the pan and break up the eggs.
- Pour 1 ½ tablespoon soy sauce over the spatula while moving around, to distribute evenly. Stir well to combine.
- Serve immediately.
Shrimp Fried Rice
Yield
3-Feb
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
kikkoman products used:
ingredients
2 cups rice, cooked
5 medium-size shrimp (3.5 ounces), thawed, shelled and deveined
A pinch of kosher salt
Freshly ground black pepper
1 stalk green onion
2 large eggs
2 tablespoons vegetable oil, divided
½ cup frozen carrots and peas, defrosted and drained
1⁄8 teaspoon ground white pepper
1 ½ tablespoons Kikkoman® Less Sodium Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
