Shrimp Fried Rice

The Method for Shrimp Fried Rice

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1. Heat half the oil in a large wok over high heat. Stir-fry the carrot and peas for 3 minutes. Add the garlic, ginger and spring onions for 30 seconds.

   Mark done Start 3 min timer

2. Add the rice, breaking up any lumps, and fry for 4 minutes until hot.

   Mark done Start 4 min timer

3. Push the rice to the edge, add the remaining oil and shrimp to the centre and cook for 2 minutes, until pink. Pour in the egg whites and stir for 1 minute until just set.

   Mark done Start 2 min timer

4. Mix everything together with the soy sauce, vinegar and pepper for 1 minute. Drizzle with the sesame oil.

   Mark done Start 1 min timer

What Can Go Wrong

1. Use rice chilled overnight; fresh rice turns gluey in the pan.
2. Cut large shrimp in half so that they cook through in 2 minutes.
3. Keep the wok very hot; a cool pan steams the shrimp.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Steamed cabbage · Sliced cucumber · Fresh pineapple

Keeping Shrimp Fried Rice

Cool quickly and keep in the fridge for up to 1 day. Reheat until piping hot, in a hot pan, for no longer than 2 minutes.

Quick Answers

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.