Egg-Free Fried Rice with Shrimp

Ingredients

• 4 cups Cooked rice (day-old)
• 1 lb Shrimp (peeled and deveined)
• 1 medium Carrot
• 1 cup Green peas
• 3 stalks Scallions
• 4 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Vegetable oil
• 0.5 cup Water Chestnuts

Instructions

1. 1Prepare your ingredients: Finely dice the 1 medium carrot into 1/4-inch cubes. Mince the 2 cloves of garlic and grate the 1 tsp of ginger. Chop the 3 stalks of scallions into 1/4-inch pieces, separating the white parts from the green parts. Drain and slice the 0.5 cup of water chestnuts into 1/4-inch pieces. Ensure you have the 1 lb of shrimp peeled and deveined, and the 4 cups of cooked, day-old rice measured out.
2. 2Heat the 2 tbsp of vegetable oil in a large 12-inch skillet or wok over high heat until the oil shimmers, reaching approximately 400°F (200°C). Add the 1 lb of peeled and deveined shrimp to the hot skillet and stir-fry for 2 to 3 minutes, until the shrimp turn pink and opaque, and an instant-read thermometer inserted into the thickest part registers 145°F (63°C). Transfer the cooked shrimp from the skillet to a clean plate and set aside.
3. 3Reduce the heat to medium-high. Add the 1 tbsp of sesame oil to the same skillet. Add the minced 2 cloves of garlic, the grated 1 tsp of ginger, and the white parts of the 3 stalks of scallions to the skillet. Stir-fry for 30 seconds, stirring constantly, until the mixture becomes fragrant and the garlic is lightly golden, being careful not to burn it.
4. 4Add the diced 1 medium carrot and the 1 cup of green peas to the skillet. Stir-fry for 2 minutes, until the carrots begin to soften slightly. Then, add the sliced 0.5 cup of water chestnuts and continue to stir-fry for 1 more minute.
5. 5Add the 4 cups of cooked, day-old rice to the skillet. Use a spatula to break apart any clumps of rice and stir-fry for 3 to 4 minutes, pressing down gently and tossing, until the rice is heated through and some grains appear slightly toasted.
6. 6Pour the 4 tbsp of soy sauce evenly over the rice mixture in the skillet. Stir everything together thoroughly for 1 minute, ensuring the soy sauce is evenly distributed and coats all the rice grains.
7. 7Return the cooked 1 lb of shrimp to the skillet. Stir gently for 30 seconds to combine the shrimp with the rice and vegetables, ensuring they are heated through.
8. 8Add the green parts of the chopped 3 stalks of scallions to the skillet. Stir-fry for 1 minute, until the scallions are slightly wilted and fragrant. Serve the Egg-Free Fried Rice with Shrimp immediately.

Substitutions

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