Japanese Fried Rice with Shrimp
If you like fried rice, you will love this recipe!
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Servings: 4
Calories: 245kcal
Ingredients
- 1 TBS butter
- ½ teaspoon grapeseed or safflower oil
- ½ teaspoon toasted sesame oil
- 2 TBS low-sodium tamari or soy sauce
- 1-½ tsps mirin rice wine vinegar
- 2 whole eggs beaten
- ½ small onion diced
- 1 clove garlic minced
- 1 small carrot diced
- 1 whole scallion chopped
- ½ pound medium or small shrimp shelled and cleaned
- 2 cups leftover cooked rice
- Sea salt and ground black pepper to taste
Instructions
- Bring a wok or cast iron skillet to medium-high heat. Have your vegetables prepared and your eggs whisked. When the wok is hot add ½ the butter. Pour the eggs in and turn the pan to coat with a single layer of egg, similar to a pancake. Don’t scramble. The eggs will set in about 1-½ minutes. Remove the eggs to a cutting board.
- Add the grapeseed oil and the rest of the butter to the pan. Place the carrots, scallions, onions, and garlic in the pan. Cook this for approximately 3 minutes.
- Turn the heat up a notch and add the shrimp. Toss through quickly. Add the rice and the sesame oil. Toss through again. Then add the tamari and mirin. Cook this for another 3 minutes on high heat. Meanwhile, roll up the flat egg, like a cigar, and slice thinly. Add this to the rice right before serving. Season with a little salt and pepper.
- Serve the rice while it is hot.
Nutrition
Calories: 245kcal | Carbohydrates: 27g | Protein: 17g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 232mg | Sodium: 781mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2785IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 2mg