A delicious and quick recipe for homemade shrimp fried rice, featuring scrambled eggs, tender carrots and napa cabbage, crispy rice, and savory shrimp, seasoned to perfection.
1. Season both sides of the shrimp with salt and pepper.
2. In a small bowl, whisk the eggs with salt and pepper.
3. In a wok or large pan over medium-high heat, add 2 tsp avocado oil and the shrimp. Spread the shrimp into one layer and cook for about 2 mins per side until pink and golden brown around the edges. Remove from the wok.
4. Add 2 tsp more oil and the eggs. Cook, stirring, for 1-2 mins until scrambled, and then remove from the wok and set aside.
5. Add 2 tbsp of the butter and the carrots. Cook for 1-2 mins until they’re starting to become tender, then add the cabbage and garlic. Season with 1 tsp kosher salt and 1 tsp pepper and cook, stirring, for 3-4 mins until almost tender. Add the rice and mix it with the veggies. Add the soy sauce and sesame seeds and continue cooking until everything is combined (2-3 more mins).
6. Create a small well in the middle of the rice and add the remaining 2 Tbsp of butter in the well. Drizzle the sesame oil around the outer edge of the rice, and let the rice fry, undisturbed, until golden brown and crispy, 2 to 3 mins. Stir the rice to mix up the buttery pieces. Cook, tossing once or twice, until there are more crispy bits, about 2 minutes.
7. Add the scrambled eggs and mix, breaking up into smaller pieces with a spatula. Add the scallions and shrimp and cook, tossing two or three times until combined, 1-2 mins. Taste and adjust seasoning if desired (we added 1/2 tsp more kosher salt, so 1+1/2 tsp total). Enjoy!
