From Food and Wine
Source: https://www.foodandwine.com/recipes/egg-fried-rice
Ingredients
- 1 1/2 cups long-grain rice, rinsed and drained
- Kosher salt
- 1 cup frozen peas, thawed
- 3 tablespoons light soy sauce
- 7 tablespoons vegetable oil, divided
- 12 raw medium shrimp, peeled, deveined, and chopped (optional, can be substituted with another protein such as chicken, ham, or tofu)
- 5 medium eggs, beaten
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Boil 2 1/4 cups water, add rice and a pinch of salt, then simmer for 20 minutes.
- Remove from heat, let steam for 20 minutes, and fluff the rice.
- Spread rice on a baking sheet to cool for 30 minutes.
- In a large skillet, heat 2 tbsp oil and stir-fry shrimp for 3 minutes until nearly cooked. Remove shrimp and set aside.
- In the same skillet, heat 5 tbsp oil, scramble eggs for 2 minutes.
- Add rice, sugar, pepper, and salt; stir-fry for 3 minutes until hot.
- Add shrimp, peas, and soy sauce, stir-fry for 2-3 minutes.
- Season with salt and serve.
