Shrimp and Egg Fried Rice
This is a recipe for shrimp and egg fried rice (虾仁蛋饭), a popular dish in Taiwan. I had my favourite Din Tai Fung’s version in mind when I made this. I think the results were not too shabby. It makes an easy one-dish meal with just a few ingredients.
More Easy Fried Rice Recipes:
- Bak Kwa Fried Rice Recipe
- 10-minute Egg Fried Rice Recipe
- Kimchi Fried Rice (Kimchi Bokkeumbap) Recipe
P.S. One month ago, I had a sudden severe lower back injury and was literally bedridden for two weeks, which was why the blog was not updated. I wasn’t able to even sit up, let alone cook, take food pictures or use the laptop. I am recuperating now and back in action again :) I have to take good care of my back from now on.
Shrimp and Egg Fried Rice
For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying.
Ingredients:
- 1/2 + 2 tbsp cooking oil divided
- 10 small prawns (shrimps) remove shells and veins* See Cooking Note below
- 2 servings (about 200 grams) cooked white rice refrigerated overnight for best results
- 2 egg lightly beaten & seasoned with 1 tsp of light soy sauce
- 5 cloves of garlic minced
- 3 shallots minced
- 1/2 tsp chicken seasoning powder optional; to taste
- 1/2 tsp salt to taste
- chopped spring onions for garnish
* As a short cut, you can use frozen cooked prawns (thawed)
Directions:
- Heat half tablespoon oil in wok. Stir fry prawns until just cooked. Set aside on a plate.
- Add remaining oil to the wok. Stir fry garlic & shallots until shallots are soft and translucent.
- Add rice and use the back of the frying spatula to flatten any rice lumps so that they are separated.
- Pour egg mixture evenly over the rice and stir fry the rice at high heat until the rice is somewhat dry. Season with chicken seasoning powder and salt, to taste. Top with the cooked prawns and garnish with chopped spring onions.
Cooking Note
To make the prawns crunchy, gently massage the peeled prawns in a bowl of cold water with 1 tsp of baking soda briefly. Rinse and pat dry on paper towels before use.