Korean Street Food: Egg Fried Rice with Shrimp

Shrimp Fried Rice

This shrimp fried rice is quick and easy to make, yet packed with scrumptious flavor to satisfy your cravings. Loaded with shrimp, scrambled eggs with aromas of garlic, onion, and scallions, this is the ultimate comfort meal for the busy days. Best of all, it takes only 15 minutes to make using a handful of ingredients! 

Prep Time10 mins Cook Time 5 mins Total Time15 mins Servings: 2 people Calories: 328kcal

INGREDIENTS

• 3 tbsp vegetable oil divided
• 2 servings (500g) cooked rice preferably day-old
• 1/2 lb (20-25) small shrimp peeled and deveined 
• 1 green onion chopped
• 2 cloves garlic minced
• 1/2 yellow onion diced
• 1 tbsp soy sauce
• 3 large eggs
• 1 tbsp oyster sauce 
• 1 tbsp sesame oil 
• 1 tsp sesame seeds 
• parsley flakes optional, for garnish

INSTRUCTIONS

• Season the shrimp with salt and pepper. Heat a wok or a large pan over medium heat, and add a tbsp of vegetable oil and shrimp. Cook for about 2 minutes until they turn pink. Remove and set aside.
  
• In the same wok, add the remaining oil, green onion, garlic, and onion and cook until fragrant, about 1-2 minutes. Add in the shrimp and soy sauce, and mix to combine.
  
• Move the mixture onto one side, and crack the eggs into the edge of the wok. Lightly scramble the eggs and combine well.
  
• Reduce the heat to low. Add rice and mix in well, ensuring all grains are evenly coated. Add oyster sauce, sesame oil, sesame seeds, and salt and pepper to taste. Enjoy!
  

Shrimp fried rice tastes best when fresh, but can be kept in the fridge for up to 5 days or up to 4 months in the freezer when properly stored.