This shrimp fried rice recipe delivers restaurant-quality flavor and texture with perfectly cooked shrimp, fluffy Japanese rice, and fresh aromatics. Layers of umami and a hint of crispiness make this dish a satisfying and delicious meal.
Ingredients extracted via AI
Japanese short-grain riceshallotonionshrimpeggoilblack peppersoy saucesalt
Procedure generated via AI
Break apart the cooked rice by spreading it on a baking sheet and using your hands to separate the grains as much as possible, creating an even, dry layer.
Place the rice in the refrigerator overnight to dry out.
Remove the rice from the fridge and gently break up any clumps by hand, coating your hands lightly with oil to prevent sticking.
Let the rice come to at least room temperature before cooking; avoid returning it to the fridge to prevent cooling the pan during stir-frying.
Thinly slice the chives, rinse them, and set aside.
Prepare the onion by making a shallow cut lengthwise, then chop it finely.
Prepare the shrimp (size 5/16/0, peeled and deveined).
Beat the eggs thoroughly until smooth and uniform.
Heat oil in a wok or large skillet over high heat, spreading it evenly over the bottom.
Pour in the eggs and gently stir until they are almost cooked through but not browned. Remove the eggs from the pan and set aside.