Sticky Shrimp Fried Rice Recipe
Kerry and I love rice dishes. Wyatt loves them too, but for the wrong reason. The texture of the individual rice grains make him want to sprinkle them everywhere except his plate.
Something about this shrimp fried rice recipe keeps Wyatt so focused on eating. He has absolutely no interest in doing anything other than shoveling it in his mouth.
Sticky Shrimp Fried Rice Recipe
Print recipe
Ingredients
- 2 cups Cooked Rice (This can be cooked a few days ahead of time)
- 2 cups Frozen Shrimp (19 -21 Count)
- 1 cup Chopped Carrots
- 1 cup Shelled Edemame
- 1 cup Frozen Peas
- 1 1/2 tablespoon Olive Oil (Divided)
- 1/2 tablespoon Sesame Oil
- 1 bunch Fresh Basil
- 1/2 teaspoon Salt (Plus more for pinches)
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
- 2 Eggs
Sauce
- 1 1/2 tablespoon Oyster Sauce
- 2 1/2 tablespoons Low Sodium Soy Sauce (Divided)
- 1 tablespoon Sweet Chili Sauce
- 1/2 tablespoon Fish Sauce
Directions
| Step 1 | |
| Heat 1 Tablespoon of Olive Oil and 1/2 Tablespoon of Sesame Oil in a wok over medium high heat. | |
| Step 2 | |
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Once hot, add your shrimp, salt, pepper, and garlic powder. Stir regularly to heat evenly. If you are using frozen shrimp this will create a fair amount of liquid. Don't worry, the rice will soak it up later.  | |
| Step 3 | |
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Shrimp should be pink on both sides when cooked. Do not overcook these little guys. They will cook a bit more once tossed with the fried rice. Remove from the wok to a plate. Add carrots, edamame, peas and two pinches of salt. If you used thawed shrimp add about 1/4 cup of water to the pan to help the veggies steam. Cook for about 5 minutes. In this dish I like my carrots having a bit of tooth to them. If you want yours softer, just cook them for a few more minutes testing with a fork.  | |
| Step 4 | |
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We usually plan fried rice later in the week after another dinner that has rice. That way, we can cook more rice than we need with the first meal, making this dish easy to throw together. Add the rice to the wok and stir around.  | |
| Step 5 | |
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Most fried rice dishes have some scrambled eggs mixed into them. I prefer to stir the uncooked eggs directly in with the rice. This allows the egg to coat the rice making it extra sticky and fluffy. Whisk eggs. Then pour evenly over rice. Toss rice to coat.  | |
| Step 6 | |
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Time to make the sauce. Combine the Oyster Sauce, 1 1/2 Tablespoons of the Soy, the Sweet Chili Sauce, and the Fish Sauce. Then add the sauce to the rice, tossing evenly. Cook for about 5 minutes. Basically until it doesn't look wet, but is sticky.  | |
| Step 7 | |
| Chop up the basil and add it to the rice. | |
| Step 8 | |
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Remove from heat. Add the shrimp and toss.  | |
| Step 9 | |
| Finish it with another 1 Tablespoon of Soy and 1/2 Tablespoon Olive Oil. | |
| Step 10 | |
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Serve it up. | |
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