Fried Rice · Shrimp
Shrimp Fried Rice
Screen stays on while you cook
Before you start
Gather your ingredients
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for vegetable oil
Instead of vegetable oil
- Another neutral oil: The same amount. No difference.
- Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
- Light olive oil: The same amount. "Light" olive oil tastes mild.
Swaps for eggs
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Swaps for green onions
Instead of green onions
- Chives: The same amount, for the green tops. Milder and more delicate, without crunch.
- Shallot or red onion: Half as much, chopped fine, for the white parts. Stronger; best cooked or soaked in cold water first.
- Leeks: The same amount, sliced thin. Milder and better cooked than raw.
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
Swaps for fresh ginger
Instead of ginger
- Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
- Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.
Swaps for soy sauce
Instead of soy sauce
- Tamari: The same amount. Richer and a little less salty.
- Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.
Cooking for an allergy? Check every label.
Swaps for oyster sauce
Instead of oyster sauce
- Vegetarian mushroom "oyster" sauce: The same amount. Very close; made from mushrooms, no shellfish.
- Hoisin + soy sauce: Half hoisin, half soy sauce. Sweeter and a little spiced.
Step 1 of 11
Break up the cold rice with your hands so there are no clumps.
Step 2 of 11
Pat the shrimp dry and with the salt.
season (how to season to taste)
Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoidStep 3 of 11
Heat 1 tablespoon oil in a wok or 12-inch skillet over high heat until shimmering. Add the shrimp and until pink and opaque through, 145°F (63°C).
stir-fry (how to stir-fry)
Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoid145°F
Step 4 of 11
Move the shrimp to a plate.
Step 5 of 11
Add 1 tablespoon oil and the eggs and scramble until just set.
Step 6 of 11
Move the eggs to the plate with the shrimp.
Step 7 of 11
Add the last tablespoon of oil, the green onion whites, garlic and ginger and stir for a few seconds until fragrant.
Step 8 of 11
Add the peas and carrots and until hot.
stir-fry (how to stir-fry)
Stir-fry Cook small, even pieces over very high heat, keeping them moving, so they cook in minutes and stay crisp. 1. Cut everything and mix the sauce before you turn on the heat; it goes fast.2. Heat a wok or large skillet over high heat until a drop of water sizzles away at once.3. Add a high-heat oil, then the food that takes longest, in batches.4. Keep the food moving with a spatula, tossing every few seconds.5. Add the quick-cooking things and the sauce last and toss until glossy. Done when: Vegetables are bright and crisp-tender, meat is just cooked, and the sauce clings instead of pooling. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat.How to stir-fry: mistakes to avoidStep 9 of 11
Add the rice and spread it out. Let it sit undisturbed for a minute, then toss. Repeat until the rice is hot and some grains are lightly crisp.
Step 10 of 11
Drizzle the soy sauce and oyster sauce around the edge of the pan and toss to coat.
Step 11 of 11
Return the shrimp and eggs, add the green onion greens, sesame oil and white pepper, and toss until everything is hot.
All done
Enjoy!
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