Best shrimp fried rice I've ever made or had! The yum yum sauce tastes better if made the day before, so the flavors can marry.
Ingredients
- uncooked jasmine rice: 2 cups
- water: 3 cups
- vegetable oil: 3 Tbsp (divided)
- sweet onion: 1 piece (chopped)
- garlic, crushed and: 2 clove (minced)
- frozen peas and carrots: 1 pack (16 ounce pack)
- butter: 4 Tbsp (divided)
- eggs: 2 piece
- oyster sauce: 4 Tbsp
- soy sauce: 3 Tbsp
- lemon: 1 piece (juiced, divided)
- salt and pepper: (to taste)
- uncooked medium shrimp: 1 pound (peeled and deveined)
- mayonnaise: 1 cup
- water: 3 Tbsp
- paprika: 2 Tbsp
- ginger paste: 1 tsp
- white sugar: 1 tsp
- garlic powder: 0.5 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
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Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas-carrot mixture; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
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Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
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Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.
