Shrimp & Egg Fried Rice (with Oyster Sauce)
An egg-and-shrimp fried rice made savory with oyster sauce. Stir-fry the diced vegetables and shrimp, turn off the heat and mix in the rice, season with oyster sauce, and finish with sesame oil. Top it with soft scrambled eggs for a bowl as good as any takeout — perfect for a weekend lunch or clearing out the fridge.
Ingredients
Main
- Cooked rice2 bowls
- Frozen shrimp200 g
- Eggs3
- Onion1/2
- Green onion1/2 stalk
- Carrot1/3
- Cooking oil3 tbsp
- Oyster sauce1 tbsp
- Sesame oil1 tbsp
- Salta little
- Peppera little
- Sesame seedsas needed
Directions
- 1
Finely dice 1/3 carrot and 1/2 onion, and thinly slice the green onion.
- 2
Thaw the frozen shrimp, rinse a couple of times, and drain in a sieve.
- 3
Crack 3 eggs into a bowl, add a little salt, and beat well.
- 4
Heat 3 tbsp oil in a pan over medium, stir-fry the vegetables, then add the shrimp; once the shrimp turns pink, turn off the heat.
- 5
With the heat off, add 2 bowls of rice and mix well.
- 6
Over medium-low heat, stir in 1 tbsp oyster sauce, then adjust the seasoning with salt.
- 7
Turn off the heat and finish with sesame seeds, pepper, and 1 tbsp sesame oil.
- 8
Put a few shrimp in the bottom of a bowl, press the rice in firmly, then flip it onto a plate to shape it.
- 9
In a lightly oiled pan over low heat, pour in beaten egg and stir until about 80% set, then turn off the heat for a soft scramble.
- 10
Top the fried rice with the scrambled egg and it's done.
Tips
Add the rice with the heat off and it won't clump — it stays light and separate. Day-old cold rice gives it that firmer, takeout-style texture.