Japanese Shrimp Fried Rice
Plump shrimp tossed with day-old rice, scrambled eggs, edamame, and a savory soy-mirin glaze. This teppanyaki-inspired fried rice is smoky, umami-packed, and done in under 20 minutes.
Ingredients
- 3 cups day-old cooked Japanese short-grain rice
- 1/2 lb large shrimp, peeled and deveined
- 2 large eggs, beaten
- 1/2 cup shelled edamame
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 2 tbsp vegetable oil
- 1/2 tsp white pepper
- 1 sheet nori, cut into thin strips
- Sesame seeds for garnish
Instructions
- 1
Pat shrimp dry and season lightly with salt and white pepper.
- 2
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking. Sear shrimp 1-2 minutes per side until pink and curled. Remove and set aside.
- 3
Add remaining oil to the wok. Scramble beaten eggs quickly, breaking into small pieces. Push to the side.
- 4
Add garlic and white parts of green onions, stir-fry 30 seconds.
- 5
Add cold rice, pressing it flat against the wok. Let it sear without stirring for 1 minute to develop a slight crust, then toss.
- 6
Pour soy sauce and mirin around the edges of the wok. Add edamame and toss everything together for 2 minutes.
- 7
Return shrimp to the wok. Drizzle with sesame oil and toss once more.
- 8
Serve topped with green onion tops, nori strips, and sesame seeds.