Fried Rice with Shrimp

Ingredients

• Rice1 cup (200 g)
• Shrimp4 medium (80 g)
• Egg1 count (55 g)
• Carrot3/4 medium (45 g)
• Scallion4 tablespoon (20 g)
• Garlic1/2 clove (2 g)
• Ginger Root1 slice (3 g)
• Soy Sauce1/2 tablespoon (7 g)
• Sesame Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   First, clean the shrimp, remove the shell and the black line at the tail. Set aside.

2. 2

   Step 2

   Separately, chop the carrot and the scallion (one half of the white part and the other half of the green part). Grate the ginger and beat the egg in a bowl. Set aside.

3. 3

   Step 3

   Heat a non-stick frying pan and pour the egg. Once the bottom is set, flip and cook until set. Turn off and set aside.

4. 4

   Step 4

   Place a wok over high heat. Once heated, add half the oil, lower the heat to medium and sear the shrimp for approximately 2 minutes per side. Remove and set aside.

5. 5

   Step 5

   In the same wok, add the remaining oil and stir-fry the ginger, garlic, scallion (white part) and carrot.

6. 6

   Step 6

   Add half of the soy sauce, the shrimp, the diced egg and stir.

7. 7

   Step 7

   Add the previously cooked rice, the remaining scallion and the rest of the soy sauce. Mix well.

8. 8

   Step 8

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Rice with Shrimp can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.