Enlightened Fried Rice

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/5/2020

Leftover brown basmati rice makes this Chinese dish a snap.

Prep: 5 min Cook: 10 min
Serves: 4 Save

Ingredients (14)

  • 2 tablespoon oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon sugar
  • 2 teaspoon roasted sesame oil, divided
  • 2 eggs, lightly beaten with 2 teaspoons of water
  • 3/4 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoon canola oil
  • 3/4 teaspoon minced onion
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon minced garlic
  • 1/2 cup minced green onions, divided
  • 2 cup cooked brown basmati rice, cooled
  • 1 cup bean sprouts
  • 3/4 cup snow peas

Directions

  1. Combine oyster sauce, soy sauce and sugar in a small bowl.
  2. Heat a heavy 12-inch skillet over medium-high heat. Add 1 teaspoon sesame oil and eggs. Cook until eggs are softly scrambled. Remove from pan.
  3. Add remaining sesame oil to pan. Add shrimp; stir-fry until just cooked, about 2 minutes. Remove from pan. Wipe pan clean.
  4. Add canola oil to pan. Add onion; stir-fry 2 minutes. Add ginger, garlic and half the green onions; stir-fry 30 seconds. Add rice; cook, without stirring, 1 minute to crisp, then stir-fry 2 to 3 minutes. Add bean sprouts, peas, egg, shrimp, remaining green onions and sauce. Toss gently until thoroughly heated.

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