Shrimp Fried Rice

asian rice stir-fry kid-friendly quick & easy dinner shrimp bon appétit sugar conscious pescatarian dairy free peanut free tree nut free no sugar added small plates

The Bon Appétit Test Kitchen

Makes 4 servings

Source

Ingredients

2 tablespoons vegetable oil, divided

12 ounces peeled deveined small shrimp, thawed if frozen

Kosher salt

8 scallions, whites chopped, greens thinly sliced

2 garlic cloves, chopped

1 tablespoon finely chopped peeled ginger

3 cups cold cooked white rice

2 large eggs, beaten to blend

1/2 cup frozen edamame, thawed

1/2 cup frozen peas, thawed

3 tablespoons reduced-sodium soy sauce

2 tablespoons unseasoned rice vinegar

1 teaspoon toasted sesame oil

Method

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season shrimp with salt and cook, turning once, until just opaque in the center, about 3 minutes; transfer to a plate.

Heat remaining 1 tablespoon vegetable oil in same skillet; add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 1 minute. Add rice and stir to coat. Cook until rice is crisp, about 2 minutes. Push rice to one side of skillet; add eggs to other side and cook, stirring and working into rice mixture, 1 to 2 minutes.

Add edamame, peas, soy sauce, vinegar, sesame oil, and cooked shrimp. Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute. Top with scallion greens.