Shrimp Fried Rice

Ingredients

• 450 gFrozen cooked shrimp, peeled, thawed and tails removed
• 300 gLong-grain white rice
• 3 largeLarge eggs
• 150 gFrozen peas
• 2 mediumCarrots, diced
• 3 tbspSoy sauce
• 30 gGreen onions, sliced
• 2 clovesGarlic, minced
• 10 gFresh ginger, grated
• 2 tbspCanola oil
• 2 tspToasted sesame oil
• ⅔ tspSalt
• 1 tspGround black pepper

Method

1. Rinse the 300 g white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 600 ml water and 2 g salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.⏱ 15 min timer in cook mode
2. Remove the saucepan from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.⏱ 5 min timer in cook mode
3. In a small bowl, whisk the 3 large eggs with 1 g salt and 0.5 g black pepper. Heat 15 ml canola oil in a large skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, then remove from the skillet and set aside.⏱ 3 min timer in cook mode
4. Add the remaining 15 ml canola oil to the skillet. Add the 160 g diced carrots, 10 g minced garlic, and 10 g grated ginger. Stir-fry for 3–4 minutes until carrots are slightly tender-crisp.⏱ 4 min timer in cook mode
5. Add the 450 g thawed shrimp and 150 g frozen peas to the skillet. Cook for 2–3 minutes, stirring occasionally, until shrimp are pink and cooked through.⏱ 3 min timer in cook mode
6. Add the cooked rice to the skillet. Break up any clumps and stir-fry for 3–5 minutes, ensuring the rice is heated through and slightly toasted.⏱ 5 min timer in cook mode
7. Stir in 45 ml soy sauce, 10 ml sesame oil, the scrambled eggs, and most of the 30 g sliced green onions. Season with the remaining 3 g salt and 2 g black pepper. Stir-fry for another 1–2 minutes to combine all ingredients and flavours. Garnish with remaining green onions before serving.⏱ 2 min timer in cook mode