10-Min Teriyaki Shrimp Fried Rice That Tastes Better Than Takeout!

By CiCi Li · 10 min

Ingredients

Instructions

1. In a bowl, mix the shrimp with the salt, white pepper and cornstarch until evenly coated, then toss with the cooking oil. Set aside.
2. In another bowl, mix the soy sauce, sake, mirin and sugar until the sugar dissolves. Set aside.
3. Separate the overnight rice with your hands so there are no large clumps. If you cook fresh rice, use slightly less water than usual (about 1:1 rice to water), then spread it out to cool and dry a bit before frying.
4. Heat 1 tablespoon of the oil in a wok over high heat. Add the shrimp and garlic and stir-fry for about 1 minute, until the shrimp are just pink. Remove them right away.
5. In the same wok, add a little more oil, then stir-fry the onion and carrot for about 30 seconds until fragrant.
6. Add a little oil if needed, pour in the beaten eggs and scramble until partially set.
7. Add the cold rice and stir-fry over high heat, then add the sauce and the shrimp back in, and finish with the scallions.

Summarized from CiCi Li's video. Watch it for the details.

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