Shrimp Fried Rice

Ingredients

• 4 stalks Green Onions (Separate white stems from green leafy tops)
• 8 spears Asparagus (Trim ends and cut into 1‑inch pieces)
• 12 oz Shrimp (Frozen, peeled, deveined; cut into bite‑size pieces)
• 1 tsp Salt (Divided for seasoning)
• ½ tsp Granulated Sugar (Balances shrimp seasoning)
• ¼ tsp Black Pepper (Crushed, divided)
• 1 tsp Sesame Oil (Adds nutty flavor to shrimp marinate)
• 2 large Eggs (Beaten)
• 3 cups Jasmine Rice (Cooked, day‑old rice works best; if fresh, cool before frying)
• 3 tbsp Vegetable Oil (For sautéing and stir‑frying)

Instructions

1. Prep Green Onions

   Trim the root ends, then slice the white stems thinly. Set the stems aside and keep the green leafy tops whole for later.

   Time: PT3M

2. Prep Asparagus

   Snap off the woody ends, then cut the spears into 1‑inch bite‑size pieces.

   Time: PT3M

3. Marinate Shrimp

   Place the thawed shrimp pieces in a bowl, add 1 tsp salt, ½ tsp sugar, ¼ tsp crushed black pepper, and 1 tsp sesame oil. Mix until evenly coated.

   Time: PT4M

4. Beat Eggs

   Crack the two eggs into a small bowl and whisk until uniform.

   Time: PT1M

5. Prepare Rice (if not using leftovers)

   Rinse 1½ cups jasmine rice, combine with 1½ cups water and a drizzle of oil in a rice cooker (1:1 ratio). Cook, then spread on a tray to cool until steam disappears.

   Time: PT30M

6. Sauté Green Onion Stems

   Heat 1 tbsp vegetable oil in the skillet over medium‑high heat. Add the sliced white stems and stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑high

7. Cook Shrimp

   Add the marinated shrimp to the pan. Stir‑fry 2 minutes, or until the shrimp turn opaque orange.

   Time: PT2M

   Temperature: Medium‑high

8. Add Asparagus

   Toss in the asparagus pieces and stir‑fry for another 15 seconds. Remove shrimp and asparagus to a plate.

   Time: PT0M30S

   Temperature: Medium‑high

9. Stir‑Fry Rice

   If the rice is cold, microwave for 1 minute. Add another 1 tbsp oil to the pan, then add the rice. Break up clumps and stir‑fry for 2 minutes until heated through.

   Time: PT3M

   Temperature: Medium‑high

10. Scramble Eggs into Rice

    Push the rice to the side of the pan, pour in the beaten eggs, and scramble, mixing with the rice until the egg is fully cooked.

    Time: PT2M

    Temperature: Medium‑high

11. Season Fried Rice

    Sprinkle ½ tsp salt over the rice‑egg mixture and stir well.

    Time: PT0M30S

12. Combine All Ingredients

    Return the shrimp, asparagus, and green onion leafy tops to the pan. Add a pinch of crushed black pepper. Toss everything together for 1 minute until evenly mixed and hot.

    Time: PT1M

    Temperature: Medium‑high

13. Serve

    Transfer the fried rice to serving bowls and enjoy immediately.

    Time: PT0M30S

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

10 g

Fiber

2 g