Shrimp Fried Rice (Egg-Free)

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large skillet or wok (at least 30.48 cm diameter) over medium-high heat (approximately 190.6-204.4°C / 190-205°C). Add the about 450 g of peeled and deveined shrimp and cook for 3-4 minutes, stirring occasionally, until the shrimp turn opaque pink and reach an internal temperature of 63°C. Remove the cooked shrimp from the skillet and transfer them to a clean bowl; set aside.
2. 2In the same skillet, add the 2 cloves of minced garlic and 1 teaspoon of minced ginger. Stir-fry for 30 seconds over medium-high heat, until the aromatics become fragrant.
3. 3Add the 1/2 cup of diced carrots and 1/2 cup of frozen peas to the skillet. Continue to stir-fry for 2-3 minutes, until the carrots are slightly tender and the peas are heated through.
4. 4Add the 4 cups of day-old cooked rice to the skillet. Use a spatula to break up any clumps and stir-fry for 2-3 minutes, ensuring the rice is heated through and lightly toasted.
5. 5Pour the 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of egg-free oyster sauce over the rice mixture. Stir-fry vigorously for 1-2 minutes, ensuring all ingredients are evenly coated and well combined.
6. 6Return the cooked about 450 g of shrimp to the skillet, along with the 1/4 cup of chopped green onions. Stir-fry for 1-2 minutes, until the shrimp and green onions are heated through. Serve the shrimp fried rice immediately.

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