dinner · american
Mild Shrimp Fried Rice with Sweet Corn & Peas
Ingredients Tap to check off
Instructions
1
Combine rinsed jasmine rice, water, and a pinch of salt in a small pot over high heat, bringing to a rolling boil.
2
Cover tightly with a lid, reduce heat to low, and simmer undisturbed for 11 minutes until grains are tender and dry.
3
Spread hot cooked rice across a rimmed plate or tray for 3 minutes to allow excess steam to evaporate quickly.
4
While rice cools, slice green onions, mince garlic cloves, and whisk eggs with a pinch of salt in a bowl.
5
Pat peeled shrimp dry with paper towels, cut into bite-sized pieces, and season with black pepper on the cutting board.
6
Heat vegetable oil in a 12-inch skillet over medium-high heat until shimmering.
7
Add shrimp to the hot skillet, searing undisturbed for 2 minutes until pink, curled, and opaque; transfer to a plate.
8
Melt one tablespoon butter in the empty skillet, pour in whisked eggs, and scramble gently for 1 minute into soft curds.
9
Add remaining butter, minced garlic, frozen corn, frozen peas, and cooled rice, stir-frying vigorously over high heat for 2 minutes.
10
Drizzle soy sauce and toasted sesame oil over the rice, tossing rapidly for 1 minute until evenly coated and steaming hot.
11
Fold cooked shrimp and sliced green onions into the fried rice, dividing between shallow bowls to serve immediately.
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